In the glass
Aroma: red cherry, wild strawberry, rose petal, spice
Palate: redcurrant, cranberry, soft tannin, savoury herb
Sancerre Rouge from limestone-clay parcels across the Bourgeois estate. Vibrant red cherry and rose petal over silken tannin and savoury herb.
What it pairs with
-
Duck breast with cherry sauce
Cherry-on-cherry between sauce and wine; the medium tannin handles duck fat without dominating. -
Roast guinea fowl
Cool-climate Pinot acidity refreshes white-meat poultry; the savoury herb register complements roasting jus. -
Charcuterie board
Saucisson, rillettes and pâté find a partner in Sancerre Rouge's bright fruit and refreshing acidity. -
Mushroom risotto
Earthy fungi pick up on the wine's wild-strawberry and savoury notes; high acid cuts through cream.
History
Les Baronnes is Bourgeois' flagship Sancerre range and the rouge release is the Pinot Noir bottling in the range. The cuvée draws from limestone-clay parcels across the family's vineyards.
- 1985 — First vintage of Les Baronnes Rouge bottled
Facts
- Producer
- Domaine Henri Bourgeois (Famille Bourgeois)
- Grapes
- Pinot Noir (100%)
- Classification
- Sancerre AOC
- Oak
- Aged around 12 months in older French oak, no new oak
- ABV
- 13.0%
- Price
- EUR 25 to 35 at retail
- Drinking window
- 2-10 from vintage
- First vintage
- 1985
Scores
- Wine Spectator 90 (2020 vintage, reviewed 2023)
Frequently asked about Sancerre Rouge Les Baronnes
What does Bourgeois Les Baronnes Rouge taste like?
Red cherry, wild strawberry, rose petal and spice on the nose; redcurrant, cranberry, soft tannin and savoury herb on the palate. Medium-bodied with medium tannin and high acidity.
When should I drink Les Baronnes Rouge?
Drink between 2 and 10 years from vintage. The wine is approachable on release; 3 to 5 years in bottle adds tertiary mushroom and forest-floor notes.
What grapes are in Les Baronnes Rouge?
100 percent Pinot Noir, the only red grape permitted in the Sancerre AOC.
What food pairs with Les Baronnes Rouge?
Duck with cherry sauce, roast guinea fowl, charcuterie and mushroom risotto are reliable pairings. The wine's freshness handles fat and earthy umami equally well.