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Claude Riffault Les Boucauds Sancerre

€39.95
In stock
Sourced from several plots all situated in the lieu-dit of Les Boucauds, this cuvée employs close to 50% of the Sauvignon Blanc planted on the estate. Entirely from terres blanches soils – marls and clays over Kimmeridgian limestone – this wine represents a pure expression of this site as well as the deft winemaking of Stéphane Riffault.
Decanter Light peach and citrus notes. The palate has real harmony, with elegantly creamed white peach and citrus fruits, cut with minerally energy and fresh acidity, giving it a real sense of panache and style.
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Delivery is free on all orders over €150, anywhere in Ireland. For smaller orders our standard delivery charge is only €8.95 per delivery address.

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Domaine Claude Riffault, which has been family-owned and run for five generations, is now in the hands of Claude’s son Stéphane who is working the soil in a much more organic fashion than his father. Chemical herbicides are no longer used on the parcels and there is a heavy weed cover in most of the parcels. The family owns 33 different (and quite small) plots on steep hillsides in four different villages. Part of the vineyard is made up of limestone soil which produces while vines with great fruit and explosive aromas. They also own a smaller amount of vines on flint soil which produces wines of incredible minerality and precision. The vines are ll vinified by plot and by soil type before some are assembled to make a small number of bottlings.
More Information
Grape type Sauvignon Blanc
Drinking style Aromatic, balanced
Country/Region France/Loire
Goes well with Aperitif (on its own)
Critics Review 95 Decanter "Les Boucauds is one of 14 communes within the Sancerre appellation and is rich with Kimmeridgian limestone-clay soil. The Domaine owns a total of 13.5 hectares of vineyards across Sancerre. The certified organic Les Boucauds vineyards are located on hillsides with a vine age of 30-40 years and they began the transition to biodynamic farming in 2018. After hand harvesting, 80% of the juice is fermented in stainless steel tanks to retain the fresh fruit characteristics and 20% is fermented in barrel; each parcel is then aged separately for 7-8 months before being blended and bottled in early summer.
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