Unashamed ripeness and texture. Perfectly balanced richness and freshness. A true marvel.
Akmenimé is made from partially botrytised grapes which have been direct pressed into small barrels for fermentation. Following ferment the wine spends 12 months on lees, before spending a further 24 months in older barrels. So concentrated, with short skin maceration giving excellent phenolic grip and overt aromatics.
Producer: Sebastian Riffault
Region/Country: Sancerre, Loire Valley, France
Grape/s: Sauvignon Blanc
Production Method: Biodynamic farming, wild yeast fermentation, bottled unfined and unfiltered. Fermented in oak.
Style: Plump and juicy with great texture.
Pairing Suggestion: Aperitif style, vegetable dishes and salads
Variety: Sauvignon Blanc
Profile: An extremely popular variety worldwide, capable of producing crisp, dry and aromatic whites. It is a very distinctive variety, carrying aromas of gooseberries, nettles, crushed blackcurrant leaves, and occasionally cat’s pee. The best examples offer some restraint of these natural characters, and flinty, smoky complexity to add intrigue. Some producers do utilise varying degrees of barrel fermentation to add texture and richness.
Classic Regions: Sancerre, Pouilly-Fume (France), Marlborough (New Zealand), Adelaide Hills (Australia), Casablanca (Chile)
Sebastian Riffault produces a swathe of charismatic, thought provoking wines from Sauvignon Blanc grown in it’s heartland, Sancerre. The wines however could not be further from one’s classic perception of varietal and region of origin. He consistently pushes the limits of both appellation law and accepted norm, and has become a cult producer, with a fervent following.