Domaine DELAPORTE - Sancerre

Domaine DELAPORTE - VignArtea

LOIRE    33 ha     ORGANIC FARMING     WINEMAKER : Matthieu DELAPORTE


ESTATE HISTORY


If the village of Chavignol is famous for its goat cheese, it is also full of small vineyards whose wine quality is indisputable, like the DELAPORTE Family estate, winegrower from father to son for already more than 3 centuries.

The estate covers 33 hectares, part of which is located on the so-called Monts Damnés and Le Cul de Beaujeu localities, with a grape variety composed of 75% Sauvignon Blanc and the rest of Pinot Noir.

Matthieu DELAPORTE, last child in the family generation, has taken up the torch since 2010. He revolutionized the way to cultivate the parcels and make wine. Aware that the environment protection is essential today, he applies the organic farming concepts in the vineyard's management but "without fanaticism any".

The estate has also obtained the official Ecocert certification for 2023. From the 2023 vintage onwards, the AB logo will appear on wine bottles.

WINEGROWING & WINEMAKING


The vines are cultivated in compliance with the specifications of organic farming, whose vintages will be certified from 2023.

The yields are between 50 and 60 hl/ha for white wines, but it is only 30 hl/ha for red wines: the pinot noir indeed requires a rigorous grape sorting to obtain the purest and the most qualitative wine.

The harvests are done manually, and take place once the grapes are fully mature: they must be made quickly and require a lot of labour in a very short space of time.
The respect of an scrupulous hygiene in the cellars enable the winemaker to significantly reduce the sulphite doses used during the winemaking.

The wines are all matured in 228-liter barrels for the red wines, and 600-liter barrels and 2000-liter tunes for the white wines.



TERROIR


The Sancerre vineyards are crossed by two main north-south faults, the Sancerre fault and the Thauvenay fault. These bring together the Upper Jurassic strata (-154 to -135 My) to the west and the Cretaceous and Eocene formations to the east (-96 to -50 My).

The Chavignol terroir is made up of two distinct soils: the caillottes and grillottes that line the Chavignol valley (Oxfordian layers - Upper Jurassic) and the terres blanches located on the hillsides (Kimmeridgian layers - Upper Jurassic).

The variety of soil types, combined with the presence of numerous microclimates created by the relief, give rise to a wide range of wines:

  • white wines from the terres blanches (Kimmeridgian soils) are full-bodied and opulent, sometimes with exotic aromas. These are great wines of good quality, often closed in their youth so they need to be waited for to reveal their full potential,

  • wines from caillottes or grillottes (Oxfordian soils) are finer and fruitier, as the grapes ripen earlier on these soils, which warm up quickly. They offer a wide range of styles, from the roundest to the edgiest, and don't need to wait long in the cellar before drinking,

  • Wines from siliceous soils are crisp and lively, with flinty aromas that are very pleasant when young.




VignArtea

Showing 1 - 7 of 7 items
Showing 1 - 7 of 7 items

Menu

Top