Stéphane Riffault, Claude Riffault's son, is turning out Sancerre bottlings that are the envy of many producers twice his age. Stéphane studied in Beaune and then learned with Olivier Leflaive in Burgundy. After his time in Burgundy, the vintner went to Bordeaux, where he stayed for some years at Château Angélus,andreturnedto Sancerre in 2001.When his father Claude retired, Stéphanetook over the winery, and converted the vineyards to organic and biodynamic. He has become one of the most sought-after producers in the region.
The work in the vineyards is essential for producing excellent quality wines. As experienced winegrowers, Claude Riffault sees it as their role to create the best possible balance between soil and plant, depending on the climatic conditions. Claude Riffault has 13.5 hectares of vineyards in total, of which 10.5 hectares are planted with Sauvignon Blanc and the remaining 3 hectares with Pinot Noir. The vineyards are spread over 6 parcels north of Sancerre, namely: Les Boucauds, Les Chasseignes, Les Denisottes, Les Chailloux, Les Desmalets and La Noue.
Sensory Features: This Sancerre presents itself with a bouquet of green apple, lime and lemon zest, accompanied by subtle hints of chalk and wet stones that reflect the minerality of the calcareous terroir. On the palate, it is fresh and lively, with a balanced acidity that offers a beautiful structure. Aromas of citrus fruits are accompanied by nuances of green pepper and freshly cut grass. The minerality is clearly noticeable and gives the wine depth and complexity. The finish is long and persistent, with a remarkable minerality and a refreshing citrus aftertaste that leaves the mouth clean and ready for the next sip. The Claude Riffault Sancerre Mosaique Calcaire is an expressive, well-structured Sauvignon Blanc that superbly represents the calcareous terroir of Sancerre.
Grape Variety: 100% Sauvignon Blanc
The grapes of Sauvignon Blanc for the “Mosaïque Calcaire” come from several plots with an array of clay, lime and marl soils formed during the Kimmeridgian in the Jurassic period in Sancerre. This soil ensures a deep implantation of the vines and gives richness to the wine, while the limestone subsoil and sediments of small shells provide a fine minerality.
The aromas range from gooseberries to lime to passion fruit, which brings with it a touch of the exotic. The wine was aged mostly in stainless steel tanks (88%), and in French oak barrels (12%). Due to the short ageing time in barrels, it is ready to be enjoyed now.
Best Served: The good structure and freshness go particularly well with fish and seafood - and it is also rightly served with dishes with asparagus. It is also an excellent accompaniment to goat cheese.
