About this winery

Located in heart of the Sancerre region is Domaine Vincent Delaporte and Sons, a family business which has been passed from father to son since the 17th century. The winery is located in the charming village of Chavignol, recognized as, perhaps, the prettiest village in the region and for its famous goat cheese. Today the domaine is run by Jean-Yves Delaporte (Vincent’s son) and his wife and son, Nathalie and Matthieu. Matthieu has recently taken over the viticulture and winemaking. The...

See the DOMAINE DELAPORTE detail page for more information on this brand

Product notes

Forty year old vines, planted in a flinty soil, they are reasonably cultivated in a traditional way in order to give the maximum respect to the environment. These soils slow down the maturation of the grapes which allows a later vintage and a better disease free condition. This soil equips the wined with a remarkable potential for conservation. Balance and refinement are the basis of the Cuvée Maxime.

This is another prestigious Delaporte wine made in the traditional way.

Production notes

• The grapes are handpicked, sorted and then 100% separated by hand on a table.
• Pre-fermentation maceration is done at 10 °C for five days.
• Alcoholic fermentation is done for twelve days in small temperature-controlled stainless steel vats at 25 °C with daily manual tamping.
• Malo-lactic fermentation is entirely carried out in one to five years old oak barrels.
• The wine is bottled after 10 months of aging in the barrel.

Tasting notes

Beautiful ruby crimson colour with reflections of black cherry. The aroma is intense and is dominated by empyreumatic (roasted, grilled or toasted) notes. The attack is clear and the richness appears quickly, conferring roundness and consistency to the wine. Then tannins, already silky and distributed well, affirm their presence. This prestigious red Sancerre wine has consistency and full body. It finishes on notes of maturity (caramel, fruit compote).

This wine should be drunk at 16 °C. It will marry perfectly with red meats, game and well aged cheeses. It will reach the pinnacle of its flavour at the end of five years. It can be laid down for five to ten years.