Domaine Laporte
Sancerre La Comtesse 2024
| Denomination | AOC Sancerre |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Loire (France) |
| Grape varieties | 100% Sauvignon |
| Aging | Aged on fine lees for 5 months in stainless steel, followed by at least 1 month in bottle. |
- Origin and soil: Sancerre, Chavignol; Kimmeridgian marl on a south-facing slope
- Grape variety and style: Organic Sauvignon Blanc, elegant and structured still white wine
- Vinification: gentle pressing, 10-day fermentation in stainless steel with indigenous yeasts
- Ageing: 5 months on fine lees in stainless steel, 1 month in bottle; no malolactic fermentation
- Profile and serving: mineral and mandarin notes; 13% ABV; serving temperature 11–13 °C
Description
What kind of wine is it
La Comtesse by Domaine Laporte is an organic white wine from the Loire Valley with Sancerre designation, an authentic expression of Sauvignon Blanc fermented and matured in stainless steel. In the glass, it displays a pale gold colour with silvery highlights, opening with distinct mineral notes and aromas of mandarin. On the palate, it reveals a fleshy and succulent texture, supported by vibrant freshness and an enveloping structure. It is ideal for pairing with grilled fish and shellfish or sea bass with fennel, served chilled.
Where does it come from
The grapes come from the La Comtesse plot, situated on a steep south-facing slope overlooking Chavignol. The vines sink their roots into the renowned Kimmeridgian marl, a complex matrix of clay and fossilised shells. This geology, combined with excellent sun exposure, ensures full ripening and gives the wine a profound mineral character. The connection between climate and soil defines a style that is precise and highly concentrated.
How is it produced
After a rigorous manual harvest, the grapes undergo gentle pressing and static cold settling. The must ferments in stainless steel tanks thanks to the action of indigenous yeasts. The absence of malolactic fermentation preserves the original freshness of the variety. This is followed by maturation in stainless steel for five months on fine lees and a period of bottle ageing to perfect its balance.
History and Curiosities
Born in the renowned La Comtesse parcel in Chavignol, this prestigious organic Sancerre draws its character from the famous Kimmeridgian marl. With roots delving into clay and fossilised shells, the wine from Domaine Laporte develops a vibrant and unmistakable mineral signature. Its excellence is widely recognised by international critics, as evidenced by the 94 points and coveted mention from Wine Enthusiast. A true expression of the terroir that offers an experience of absolute refinement with every sip.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1850
- Hectares: 30
This reputation is the result of experience and know-how of two passionate Sancerre Families.
Created in 1850, the property spreads over 30 hectares, located on the best soils on the hillsides of Sancerre. Read more
| Name | Laporte Sancerre La Comtesse 2024 |
|---|---|
| Type | White organic still |
| Denomination | Sancerre AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | France |
| Region | Loire |
| Vendor | Domaine Laporte |
| Story | History and Curiosities Born in the renowned La Comtesse parcel in Chavignol, this prestigious organic Sancerre draws its character from the famous Kimmeridgian marl. With roots delving into clay and fossilised shells, the wine from Domaine Laporte develops a vibrant and unmistakable mineral signature. Its excellence is widely recognised by international critics, as evidenced by the 94 points and coveted mention from Wine Enthusiast. A true expression of the terroir that offers an experience of absolute refinement with every sip. |
| Origin | Chavignol (Loire, France) |
| Climate | The Comtesse faces south. |
| Soil composition | Kimmeridgian marl (clay and fossil shells) |
| Harvest | The grapes are harvested by hand. |
| Fermentation temperature | 15–20 °C |
| Fermentation | 10 days |
| Production technique | Soft pressing at low pressure (pneumatic press), static cold settling, fermentation with indigenous yeasts in stainless steel tanks, ageing on fine lees in stainless steel (without malolactic fermentation) |
| Wine making | Soft pressing at low pressure (pneumatic press), static cold settling and fermentation for 10 days in stainless steel tanks at 15–20 °C with indigenous yeasts; without malolactic fermentation. Aged for 5 months on fine lees in stainless steel and at least 1 month in bottle. |
| Aging | Aged on fine lees for 5 months in stainless steel, followed by at least 1 month in bottle. |
| Allergens | Contains sulphites |