Saumur-Champigny "La Haye Dampierre"

Antoine Sanzay
Picture of Saumur-Champigny "La Haye Dampierre"

Fiche Technique

Color
Red
Format
Magnum 150cl
Year
2018
Grown on a sun-soaked parcel of clay and limestone, this Cabernet Franc comes from Antoine Sanzay, a grower who works his old vines by hand and farms organically in Varrains. You'll find deep, juicy black fruit here — blackcurrant, ripe cherry — wrapped in soft, chalky tannins and a lift of fresh violet. Fermented with native yeasts and aged gently in barrel, it keeps the purity of the fruit without any heavy oak. The 2018 vintage brings extra warmth and roundness, so it drinks beautifully now with roast lamb, grilled vegetables or a simple cheese board. A seriously charming Loire red.
59.50 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Saumur-Champigny "La Haye Dampierre"

Vintage: 2018

Producer: Antoine Sanzay

Grape varieties: 100% Cabernet Franc

Region: Loire Valley

Appellation: Saumur-Champigny AOC

Type of vinification: Hand-harvested fruit, careful sorting, whole or partly destemmed berries, native yeast fermentation in open-top vats with gentle pigeage and light pump-overs, then ageing for around 12 to 18 months in used oak barrels before bottling with minimal filtration and very low sulphur

Maceration: Long and gentle, roughly three to four weeks at controlled temperature to draw out fine, silky tannins

Colour: Deep ruby red with purple glints and a bright, glossy rim

Bouquet: Blackcurrant, raspberry and wild blackberry lifted by violet, graphite, crushed stone and a discreet touch of sweet spice and cocoa

Palate: Supple and precise attack, juicy dark berry fruit, fine chalky tannins, lovely freshness and a long saline, mineral finish typical of the site

Alcohol content: 13% vol.

Soils: Tuffeau limestone (turonian chalk) topped with clay and sandy-flint deposits on the La Haye Dampierre plot

Farming: Organic and biodynamic practices, ploughed soils, no synthetic treatments, low yields, manual work in the vineyard

Ageing potential: 10 to 15 years from the vintage, drinking beautifully now

Food pairing: Roast veal, grilled red meats, duck breast with cherries, stuffed mushrooms, lentil and vegetable dishes, goat's cheese and semi-matured cow's milk cheeses

Serving temperature: 15 to 16 °C, ideally decanted for 30 minutes

From the same producer
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Saumur-Champigny "Domaine"

Crafted by a grower who farms his vines with real care in the heart of Saumur-Champigny, this Cabernet Franc comes from old parcels rooted in the region's famous tuffeau limestone. The 2018 vintage brings you ripe dark fruit, crushed raspberry and a touch of graphite, wrapped in silky tannins that never feel heavy. Hand-harvested grapes, gentle extraction and patient ageing in barrel give the wine depth without masking its freshness. Pour it with roast poultry, grilled lamb or a simple cheese board, or let it rest a few more years — it has plenty left to give. Elegant, honest and hugely drinkable.
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Picture of Saumur-Champigny "La Haye Dampierre"

Saumur-Champigny "La Haye Dampierre"

Picture a cabernet franc grown on clay-limestone slopes, tended by hand by a grower who farms organically and lets the vineyard do the talking. The old vines dig deep into tuffeau bedrock, giving fruit real depth and that lovely cool-stone freshness the region is known for. Fermentation happens with native yeasts, extraction stays gentle, and ageing in barrel adds polish without masking anything. The result in your glass: dark cherry, crushed raspberry, a whisper of graphite and violet, silky tannins and a long, savoury finish. Brilliant with roast lamb, grilled vegetables or a good cheeseboard. Drinking beautifully now.
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This Loire red reveals the elegance and depth typical of its terroir. Crafted by Antoine Sanzay, a passionate winemaker known for his precise touch, it offers notes of ripe red fruits, subtle spice, and a hint of minerality. The texture is silky yet vibrant, showing perfect balance between freshness and finesse. Ideal to share during a meal with friends or to enjoy on a quiet evening, it pairs beautifully with grilled meats or mature cheeses. Serve it slightly cool, around 15–16°C, to let its full character shine through and savour every moment.
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