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Sancerre Blanc Les Boucauds by Domaine Claude Riffault 2018

Sancerre Blanc Les Boucauds

by Domaine Claude Riffault 2018

Producer : Domaine Claude Riffault

Region : France (France), Loire (France)

Bottle Per Case : 12 x 750 ml

Food Pairing : Rich Fish, Salad, White Meat

Tasting Notes

The wine is vinified in stainless steel vats (approx 50%) and barrels (approx 50%). Ageing lasts 7 to 8 months, when the wine is bottled before the arrival of summer. 
On the nose, the wine reveals aromas of white fleshed fruit and citrus. The generosity of the soil has resulted in a wine that is full-bodied on the palate. The fine minerality and acidity gives the wine freshness. It can be enjoyed on its own or with shell-fish or fish dishes.


Bottles Per Case 12 Pack
Bottle Size 750 ml
Producer Domaine Claude Riffault
Region France (France), Loire (France)
Alcohol 13% alc./vol.
Style Aromatic whites
Vintage 2018
Farming Method Organic, Sustainable, Traditional
Grapes 100% Sauvignon Blanc
Food Pairing Rich Fish, Salad, White Meat
Descriptors Floral, Fruity, Mineral
Wine Type White
Wood Presence Oaked
Body Full, Medium
Price of Case $539.40

The Producer

Domaine Claude Riffault

Stéphane Riffault, son of Claude Riffault, has become one of the most sought-after producers in the region. At barely 30 years old, his Sancerre wines have already become the envy of some of the region's most established vintners.

Stéphane's Sancerre wines come from 33 different parcels in 8 different lieu-dits spread across 4 villages on limestone soils. Having studied and worked in Burgundy, and then trained with some of best – Olivier Leflaive (Burgundy), Château Angélus (Bordeaux), and his very own father, Claude Riffault – it’s easy to see the Burgundian influence and the master of minerality in Stéphane’s wines.

When his father retired, Stéphane took over the winery and embarked upon a journey of viticultural transformation. Today, all 13.5 hectares are certified organic (ECOCERT, 2016) and biodynamic (BIODYVIN, 2021). The entire harvest is carried out by hand and an extensive sorting takes place before the grapes are crushed – a testament to his craftsmanship and an unwavering commitment to sustainability.


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