Sancerre Blanc is ubiquitous these days, and deservedly so, but did you know that the region also produces red wines of Pinot Noir, around 10% of the total acreage, and that prior to the phylloxera epidemic, the larger majority of wines from Sancerre were Pinot Noir? We will not suggest that Sancerre Rouge rivals Burgundy in quality of Pinot Noir overall, but those pre-phylloxera Sancerre Rouge wines were being produced because people enjoyed them, and were it not for the runaway success that Sancerre Blanc became over the last 70 years, who knows what percentage of Pinot Noir would be planted here today? Plus, with climate change diminishing the quality of wine in Burgundy, while the reverse is true in Sancerre, it makes Sancerre Rouge worth seeking out. Not just any Sancerre Rouge will do, however. The Kimmeridgian limestone soils in the far west of Sancerre, which is where Henri Bourgeois is located, are the most prized and are very similar to the soils in Chablis such as the Maison de la Chapelle Irancy rouge we had a few years back. Experience making Pinot Noir, such as is imparted by 11 generations of winemaking wine in the same region, are helpful, as well. The certified organically farmed grapes are lightly oaked in a mixture of French oak and stainless steel vessels. Aromas of Morello cherries, raspberries, mild spices, as well as the same charming minerality as Sancerre Blanc. Fine tannins and fresh acidity give a medium bodied wine that would be perfect with braised meats, fresh water fish and fresh cheese such as the local specialty, Chavignol.