Guide to the Terroirs of Sancerre: the Clos Henri version

First, let's clear up a common misconception: Sancerre isn't just a wine; it's a village and an appellation. While the village of Sancerre lends its name, the appellation itself spans 14 surrounding communities in France's Loire Valley. So, while every Sancerre wine comes from this region, not all come from the village itself.

There are two varieties that are allowed to be grown in Sancerre, under the appellation status: Sauvignon Blanc and Pinot Noir. 

Believe it or not, Sancerre was historically a red wine region, predominantly growing Gamay and Pinot Noir! Sauvignon Blanc wasn't even the dominant white grape (that honor went to Chasselas). The devastating Phylloxera epidemic in the 19th century changed everything. When vineyards were replanted on American rootstock, growers largely opted for Sauvignon Blanc. Why? Perhaps it grafted well, but more likely, wine lovers already knew its perfection with Sancerre's terroir, fetching higher prices even then.

Today, Pinot Noir still thrives here, producing some of France's greatest rosés – full of joyous fruit, depth, and minerality. Sancerre Rouge offers a fantastic, value-driven alternative to Red Burgundy, with a delightful lightness and mineral freshness.

Sancerre's wine quality is profoundly influenced by its diverse terroirs, primarily characterized by three distinct soil types, alongside its continental climate and unique topography. Since the climate is fairly consistent and only one white grape is used, the geological differences really shine through.

The main terroirs are:

Terres Blanches (White Soils): These are clay-limestone soils, specifically Kimmeridgian marls, found predominantly in the western part of the appellation. Wines from these soils tend to be more full-bodied, powerful, and often possess a richer, more direct fruit character with higher acidity and significant aging potential.

Caillottes (Pebbly Soils): Composed of chalky, stony, and often yellow or white compact Oxfordian limestones, these soils are typically found closer to the town of Sancerre. They yield delicate, well-balanced, and highly aromatic wines, often displaying vibrant citrus and fruit notes.

• Silex (Flint Soils): These clay-siliceous soils with significant flint deposits are located in the eastern parts of the vineyard, bordering the Loire River. Silex imparts a distinctive mineral, "gunflint" or smoky character to the wines, alongside intense aromatics and excellent longevity.

Beyond soil composition, Sancerre's rolling, hilly landscape allows for varied sun exposure and drainage, while the cool continental climate ensures high acidity in the grapes. 

Sancerre & Food: A Match Made in Heaven

Sancerre is incredibly food-friendly! Its bright fruit and crisp acidity make it perfect with everything from pre-dinner snacks to fine fish and seafood towers. The classic pairing? Local goat cheese, Crottin de Chavignol, with a simple salad under the spring sun. Red and rosé Sancerre also shine, pairing with light reds with fresh herbs or complex dishes that balance fruit with sophistication.

Ready to Explore Sancerre?

The best way to learn is to taste! Start with our 'La Cotes des Monts Damnes' Sancerre from Henri Bourgeois - give it time in the glass, and you'll notice the interplay of fruit, floral, and mineral notes. You'll quickly discover that Sancerre is far more than just a safe bet; it's an artisanal gem waiting to be appreciated.

When your tastebuds are ready for something exceptional, treat them to our Jadis or D'Antan cuvees - with a bit of oak and age, these wines are complex and fascinating. 

So why New Zealand?

Having cultivated Sauvignon Blanc and Pinot Noir for ten generations in Sancerre, the Bourgeois brothers, Jean-Marie and the late Rémi, were driven by a desire to explore the possibilities of international wine regions and discover new terroir. Their search was extensive, spanning 12 years and considering various cool-climate areas around the globe.

Their "Great Search" culminated in Marlborough in 2000 because they found soils remarkably similar to their native Sancerre's unique geology. Specifically, the Wairau Valley, shaped by ancient glaciers and geological forces, offered a cross-section of soil types – including glacial stones and various clays – that resonated with their understanding of terroir. This was crucial for their goal of producing ultra-premium Sauvignon Blanc and Pinot Noir that truly expressed their origins.

The Bourgeois family was struck by Marlborough's youthfulness and untouched nature of its soils, along with its ideal climatic conditions. The region's intense sunlight, long, dry growing seasons, and cool nights create a synergy that allows grapes to develop concentrated flavors while retaining the natural acidity essential for quality wines. They quickly identified the region's immense potential for high-quality, terroir-driven wines.

Ultimately, with centuries of pioneering winemaking experience behind them, the decision to establish Clos Henri in Marlborough was both instinctive and emotive. They fell in love with the land and its wines, sensing a profound connection that led them to purchase 98 hectares in the Wairau Valley in 2000

In essence, the Bourgeois family came to New Zealand to apply their deep knowledge of terroir-driven winemaking to a new, promising landscape, seeking to craft wines that would tell the story of Marlborough's unique soils and climate.