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Arriving 10/30/08 Sancerre is absolutely one of my favorite wines. When i see a glass coming my way my spirits soar, but my heart doesn't race for just any Sancerre. Serge Laporte's is that perfect blend of citrus accented by 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, the Cotat Freres, and Lucien Cotat, wines which you may recognize. These Sancerres are at the top end of the price scale ($30 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 clayey 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 love it. Cynthia Hurley
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