Sancerre Chavignol Blanc

As a young wine, it is a superb aperitif served at 10°C and a marvelous companion for shellfish. After a few months of maturation, it becomes excellent with oriental dishes, fish dishes, sushi, grilled or fish with a sauce. Also very good with roasted white meats and poultry.

The vines have a southeasterly exposure that get a great deal of sunshine. Thanks to a diversity of soils types, principally flint (50%) and limestone (50%) which deliver the remarkable and unique minerality to this wine.

Pneumatic pressing Fermentation in stainless-steel thermo-regulated vats at 18° in October and November Pumping over and aging on lees for three months in December, January and February In March, racking, fining and light filtering before bottling in the spring, so that they will keep all their primary aromas for 3 years and more.

The domain can be found in the pretty village of Chavignol whose reputation for its famous goat's cheese, "Crottin de Chavignol" is wide spread. Since 2010 Vincent Delaporte's grandson, Matthieu Delaporte has been fully focused on further improving the domaine's wines. A more organic approach has been adopted in the vineyards with herbicides no longer being used. Yields have been lowered and oak is being judiciously introduced to the vinification. Our Sancerre wines have a deal of finesse and subtlety and whilst the lessons of the past have not been forgotten we know that improvements can always be made. Since 2015, the harvest is done entirely by hand. This allowed for more selective picking which undoubtedly impacted the quality of the resulting wines. Our wines are all made from grapes grown in our own vineyards which today extend to 33 hectares, three quarters of which are planted with a very fine clone of Sauvignon Blanc, while the rest is the most elegant and delicate of red varieties, Pinot Noir. We aim to give the upmost respect to the terroir and land in which we work and which gives us our living and to care for it for the generations to come.