2007 Domaine Serge Laporte Sancerre

Community Tasting Notes (2) Avg Score: 82 points

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  11/27/2009 - jdesimone4 wrote:

  It's August and I'm thinking about Sancerre. And not just because I'm drinking a glass of it, I actually think about Sancerre a lot. It's one of my end of the day go-to wines. It just could be my favorite expression of Sauvignon Blanc.
  
  But, there are a lot of green, grassy, and disappointing Sancerres out there. I know. I've had all of them I think. I drink Serge Laporte's Sancerre because this wine has got more weight than any Sancerre I've ever tasted. It's a blend of citrus wrapped in honey and minerals.
  
  The best Sancerre does not actually come from the hilltop Sancerre village. The wines with more character come from Chavignol. That is where Laporte's Sancerre comes from. It has a lot to do with the exposure of the vineyards and the Kimmeridgian marl which makes this villages a real standout in terms of flavors and complexity.
  
  Chavignol is home to Henri Bourgeois, Cotat Frères and Lucien Cotat, wines which you may recognize. These Sancerres are at the top end of the price scale ($35 and up). This is also about the same price that the New Zealanders are getting for their Sauvignon Blancs. Domaine Laporte delivers a full bore Chavignol Sancerre with everything that those other fellows have, for a lot less.
  
  The Laporte vineyards are located on several different beautifully exposed sites in Chavignol. Terroir is important in Sancerre. Laporte's vines are planted in parcels of caillottes, a stony limestone with little soil, and also in parcels of argile-calcaire which is clay like limestone.
  
  Each soil type contributes to the wine: caillottes produces wines that are forwardly fruity with finesse, argile-calcaire creates wines that are structured and long-lived. It is the dream combination. Serge picks the grapes by hand and vinifies them parcel by parcel so the individual flavors and aromas are accentuated.
  
  I like to drink this Sancerre young when its acidity is lively and fresh. Since Serge Laporte's Sancerre is richer and more intense than most, you can eat anything garlicky or Asian and grilled peppers and fennel are quite fantastic with this wine.
  
  I can't always say this about a wine, but I can about this one: I can't think of anyone who has tasted it that doesn't really like it. It tastes like summer. What could be better than that? Cynthia Hurley

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  9/22/2008 - RajivAyyangar wrote: 78 Points

  light green straw in the glass. Nose of burnt rubber, nice green tea. In the mouth, light papaya, faint pyrazines. Lemon on the finish.

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