Sancerre Chavignol Blanc Silex

Less suitable for seafood than traditional Sancerre, he prefers the dishes more refined, such as: • Firm flesh in sauce sea fish. • Puffs of scallops. • Foie gras seared, • The chicken where the escalope of veal in cream, • With many cheeses

This white wine comes from Sauvignon Blanc vines that are more than 50 years of age, planted in flint soil “Silex”. They are cultivated following traditional, sustainable methods so as to maximise respect for the ecosystem and the environment. These soils encourage a slower maturation of the grapes, which allows a later harvest and an improved resistance to disease. This soil produces a wine with remarkable potential for ageing. The Cuvée Silex is a very prestigious wine.

It remains between 8 and 12 months, during which it will undergo fermentation and a period of resting on lees.

After the grapes reach their peak maturity in October, they are picked by hand and then sorted into boxes. The grapes are put in whole bunches into the hydraulic press (Coquard) where the pressing is done in a gentle and slow manner in order to obtain a clear juice of the highest quality. This juice is then put in to barrels of 2000 liters.

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.