SANCERRE ROUGE LA BOURGEOISE – ES-56 PINOT NOIR

Description

Grape: Pinot Noir

These old Pinot Noir vines are grown on a rich flinty terroir of the Sancerre appellation, specifically located in the village of Saint-Satur, and formed during the Eocene period 56 million years ago.

The name “ES-56” actually means Eocene Silex 56 million years ago.

Winemaking:

Alcoholic fermentation is performed in vats for 10 to 14 days at temperatures between 26 and 32°c. Throughout this process, the cap is punched and the must pumped over twice daily so as to maximize the extraction of color and tannins. Malolactic fermentation takes place in Tronçais forest oak barrels. When completed, the wine is racked and barrel aged for 10 to 12 months.

Once bottled, this wine will age 8 to 24 months (depending on the vintage) in our cellar before being released.

Food pairing suggestion :

This is a powerful Pinot. Its development on the palate is remarkable. It therefore asks for cuisine that is well-spiced and able to stand up to it. Some examples: “Preserved quail with currants in rosemary sauce”; “Roll of lamb with pan-sautéed wild Cèpe mushrooms”.

• Poultry: Duck, goose, and quail are classic pairings, especially when prepared with fruit like apricots or peaches. 
• Pork: Its acidity cuts through the richness of pork, making it a versatile match for dishes like pork tenderloin, pulled pork, or even prosciutto. 
• Veal: The delicate flavor of veal creates a harmonious combination with Pinot Noir’s light body and subtle notes. 
• Lamb: Lean cuts of lamb, such as lamb lollipops, pair well with the wine’s structure.