“We have been running the winery with family management for a long time. Although we each have our roles, we all share the same identity as 'wine makers.' We do not divide titles or ranks, and we focus solely on cultivating high-quality grapes together.”
Jean-Marie Bourgeois, owner of the French winery Henri Bourgeois, said in a meeting with ChosunBiz on the 22nd of last month that Henri Bourgeois has continued family management for 10 generations. Jean-Marie Bourgeois is the ninth generation, and his sons Arnaud and Lionel, along with his nephew Jean-Christophe, are involved in the operations. He explained, “To make a good wine, we must grow good grapes, and for this reason, the family communicates and makes all decisions together, which is the value pursued by Henri Bourgeois.”
Henri Bourgeois is a renowned winery in France, famous for its Sauvignon Blanc. Sauvignon Blanc is a variety that has recently gained widespread popularity worldwide. New Zealand Sauvignon Blanc, which is more accessible than its French counterpart, is particularly favored. However, the homeland of Sauvignon Blanc is France, with Sancerre and Pouilly-Fumé in the Loire Valley and the Bordeaux region being representative. Henri Bourgeois Winery is a prominent figure in the Loire Valley, known for producing some of the highest-quality Sauvignon Blanc wines in the world.
Henri Bourgeois is located in the village of Chavignol, at the heart of Sancerre and Pouilly-Fumé. The left side of the Loire River is Sancerre, while the right side is the Pouilly-Fumé region. There are over 130 vineyards, cultivated like a mosaic from east to west. The size of the Sancerre region is twice that of Pouilly-Fumé. Sauvignon Blanc is the primary variety, and Fino is also produced.
The soil is divided into limestone, Kimmeridgian, and silex, each imparting unique characteristics to the Sauvignon Blanc. Thus, one variety can exhibit three different faces depending on the soil type. The limestone provides good drainage and enhances the freshness and abundant fruit aromas of the grapes. Kimmeridgian contains remnants of fossilized shellfish from the Jurassic period, contributing intense tropical fruit flavors and excellent structure. Silex is soil made of flint, which emits a smoky aroma when struck and possesses delicate minerals. The Pouilly-Fumé region has a higher proportion of silex compared to Sancerre.
Jean-Marie Bourgeois noted, “Since the 1970s, we have recognized that the terroir differs and have classified the grapes for vinification,” and added, “We make only one wine from each soil type to showcase the characteristics of that land as much as possible.”
On that day, he introduced three representative Sauvignon Blanc wines from Henri Bourgeois: 'Henri Bourgeois Pouilly-Fumé,' 'Henri Bourgeois Sancerre Les Barons,' and 'Dangtang.' Pouilly-Fumé offers delicate aromas of well-ripened citrus, kiwi, and eucalyptus, with minerality that provides a long finish. Sancerre Les Barons is rich in aromas of pineapple and citrus fruits, with a hint of eucalyptus. It is a region where the limestone is more pronounced than in Pouilly-Fumé, so the wine has a firmer structure. Both wines are aged at low temperatures in stainless steel tanks, resulting in freshness and delicate fragrances.
Dangtang features aromas of lime and verbena on the nose, while on the palate, fresh grapefruit, almond, hawthorn, and a hint of coconut flavors can be sensed. The unique flint scent of the Chavignol region lingers continuously. The Sauvignon Blanc vineyards where Dangtang is produced consist of old vines that have grown for at least 60 years on soil rich in flint. The vinification process follows tradition. After gently pressing the grapes immediately after harvest, one-quarter is fermented in new oak barrels. The wine is aged with yeast for 12 months and completed without filtration or clarification before bottling. After bottling, it undergoes a resting period of 6 to 12 months, with aging potential of 6 to 8 years.
Jean-Marie Bourgeois explained, “They are expressive wines, and when you taste them, you feel as if the wine speaks for itself,” and added, “Having come to Korea to pair Korean food with wine, I found that all of them harmonize wonderfully with Korean cuisine. They pair well not only with seafood but also with white meats and a slight spiciness.”
In the 21st century, Henri Bourgeois established Clos Henri in Marlborough, New Zealand, based on experience from France. In 2000, he purchased 98 hectares of soil made up of gravel, alluvial soils, and clay. He later introduced high-density planting and dry farming techniques. Jean-Marie Bourgeois stated, “While typically 2,000 vines are planted per acre in the vicinity, we plant 5,000.” He elaborated, “As the number of vines planted in one spot increases, each vine has to root deeper to survive.” Consequently, he explained, “The energy of the grapes increases, allowing them to express the terroir without the need for irrigation.
‘Clos Henri Estate Sauvignon Blanc’ is regarded as more restrained than typical New Zealand Sauvignon Blanc, showcasing intense acidity, fruitiness, and aromatic minerality. It features well-ripened peach and citrus notes, providing stable structural integrity. ‘Clos Henri Estate Fino’ offers rich aromas of ripe cherries, plums, and dark red fruits, with solid and organized tannins.
‘Clos Henri Waimauku Single Vineyard Fino’ expresses the delicacy of Fino produced from clay soil. The aromas of cherry and boysenberry blend with tannins to create excellent structure. It offers complexity and a lingering finish. The official distributor for Henri Bourgeois and Clos Henri in the country is NARA CELLAR.