Saumur-Champigny "La Haye Dampierre"

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

Fiche Technique

Color
Red
Format
Bottle 75cl
Year
2018
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.
27.37 € incl tax

-5% for 6 identical bottles

24 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, fully destemmed, fermented with indigenous yeasts in open-top wooden vats and concrete tanks, gentle pigeage and light pump-overs, no added sulphur during fermentation; ageing for around 12 to 18 months in old oak barrels and demi-muids, bottled with minimal filtration and a very low sulphur dose.

Maceration: Long maceration of roughly three to four weeks at controlled temperature, with soft extraction to preserve fruit purity and fine tannins.

Appearance: Deep ruby with purple glints, bright and dense.

Bouquet: Blackcurrant, black cherry and raspberry, with violet, crushed stone, graphite and a discreet peppery, smoky touch.

Palate: Full and fleshy attack, silky tannins, juicy dark-fruit core framed by chalky minerality, saline freshness and a long, savoury finish.

Alcohol content: 13% vol.

Soils: Clay-limestone over tuffeau limestone bedrock, with sandy-gravel topsoil on the La Haye Dampierre parcel.

Farming: Organic and biodynamic practices, ploughed soils, no synthetic treatments, low yields, manual harvest.

Ageing potential: 10 to 15 years from the vintage.

Food pairing: Roast lamb, grilled beef, duck breast with cherries, veal in sauce, mushroom dishes, charcuterie and semi-matured cheeses such as Tomme or Comté.

Serving temperature: 15 to 16°C, decanting for 30 to 60 minutes recommended.

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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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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.
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