Book your event in the unique ambience of our Vinoteca
Producer: Riffault Claude
Categorie: white wine
Bottle size: 75 cl.
Ripeness: Bis 2029
Food recommendation: Apéro, Käsesoufflé, Käsefondue, Hummer, Fischvariationen
In the nose, this Sancerre delights with intense aromas of white fruits, citrus, gooseberries and light floral hints. On the palate it is almost straightforward, with a fine acid structure and filigree fruit. A long and mineral finis
The vines are between 5 and 52 years old. The harvest is of course done by hand. The grapes are sorted again at the winery. The fermentation as well as the expansion of about 6 months on the yeast takes place in concrete tanks. There is no malolactic fermentation.
Like his brother Benoît, Stéphane Riffault trained at the Lycée Viticole in Beaune. The siblings wanted to take over their father's winery together. After Stéphane's successful graduation, he began a productive and intensive apprenticeship with Olivier Leflaive in Puligny-Montrachet and at Château Angelus. In 2001 Stéphane returned to Sury-en-Vaux. However, his brother has fallen in love with Gérard Boudot's daughter, Domaine Etienne Sauzet, and has even taken responsibility for the vines there.
Like many of his colleagues in Sancerrois, Stéphane concentrates very successfully on the locality of his wines. The time at Oliver Leflaive in particular shaped his quality thinking. In Burgundy, with its small and tiny plots, the winemakers have long specialized in carving out the individual locations. There is a lot of hard manual work behind it: Greening the rows of vines, green cuttings, careful soil cultivation and, if necessary, yield regulation by means of "vendange verte", in which excess shoots and buds are removed. A lot of manual work and attention to detail.
Claude Riffault's Domaine Riffault has always been known in the Sancerrois, so it is all the more impressive that his son Stéphane has improved both style and quality.
Since Stéphane has been running the domaine, the quality of the wines has increased continuously. He himself says that it took him 10 years to understand every single parcel.
With the 2018 vintage, Claude vinified a Sancerre without a location name for the first time. The grapes are from different locations, which consist of 60% clay soils, 30% marl and 10% flint.
Article No.: 8947