Domaine Laporte: Wines
The harvest is achieved by hand and by machine, with hand harvesting being reserved for the more upper-crust cuvées. The yields are on the low side for Sauvignon Blanc, ranging from 42 to 58 hl/ha, and for red they are about 45 hl/ha. The fruit is fermented according to the plot of origin, largely with stainless-steel temperature-controlled fermentation. Most of the wines will remain in steel until bottling, although Le Grand Rochoy and Les Royaux will see some time in oak. The cuvées are as follows.
The grand vin in white is Le Grand Rochoy, from a 2.5-hectare parcel of the oldest vines (at about 50 years of age) which are located on the south-facing slopes at the western end of the vineyard. This cuvée is only produced in favourable vintages. The fruit is picked by hand, at a yield of 40 hl/ha, and then undergoes cold débourbage before half the wine is fermented in stainless steel tanks at 15-20ºC, while the other half is fermented in oak barrels. There are no added yeasts and no malolactic fermentation. The wine rests on its lees for twelve months before bottling. The red equivalent is Les Royaux, which I am sure also comes from the western end of the vineyard, above the Chemin des Royeux. The fruit is sourced from the 1.8 hectares of Pinot Noir vines planted here, hand-picked at a yield of 35 hl/ha, fermented in steel with a maceration lasting twelve to fifteen days, after which it goes into oak for the malolactic fermentation and élevage, which lasts twelve months.
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