As ever this is beautifully fresh, a lovely citrus tang and salty zip at the outset but it is the weight of perky fruit that fills out the middle and drives this on, making it so much more impressive than almost anyone else achieves in the appellation. The Delaporte vines are all in Chavignol - the undisputed top spot for Sancerre. With rolling hills more reminiscent of the Cote d'Or than the ubiquitous plains of the Loire valley it is no surprise that the quality is so much higher here. L&S (Nov 2020)
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This Sauvignon Blanc is made by one of the most famous wineries of all and the grapes are grown in the most famous region for this variety, too. Effortless elegance and stunning intensity of citrus flavour are finished with a minute's long aftertaste. Heaven.Matthew Jukes, The Daily Mail (Jan 2021)
Pale gold with green hints. Very expressive, intense and complex nose with boxwood, rhubarb, blackcurrant, kiwi fragrances and a light vegetal touch (marigold). The entry is soft and round. Bright freshness on the palate, delicate and lively purity. Well balanced and harmonious, it ends with a clean lingering finish Drinking range: 2020 - 2023Winemaker's notes (Apr 2020)
Domaine Vincent Delaporte
Patrick and I first visited Vincent Delaporte in 1986, a memorable end to a long day, we finished by tasting older and older red and white Sancerres. His wines were in Steven Spurrier's selection for the Caves de la Madeleine, where I had worked several years earlier, and the London end of which Patrick was running at the time. They have featured in the Lea & Sandeman selection since our very first list. The domaine passed to Vincent's son Jean-Yves and his wife Nathalie, and now their son Matthieu is in charge, after a 'stage' at L&S in the summer of 2012, and taken over the winemaking role. They have recently incorporated the vines of Matthieu's uncle, giving them two new jewels in the crown, decent holdings in the Monts Damnés (white) and Cul de Beaujeu (red).
Matthieu has taken the domaine in the direction of organic farming, although he still hesitates over going for certification. He has stopped buying new barrels, and stopped using cultured yeasts, sometimes allowing malolactic fermentation to occur. Levels of sulphur are kept to the barest minimum.
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