Auksinis literally means gold, and it’s abundant in the glass. A wine of beautiful colour, fragrance and drive.
Picked at an opulent level of ripeness, with some instances of Botrytis. No sulphur used at any point, the wine then ferments in small oak barrels, before spending 2 years on lees maturing in older oak. So much going on here, it’s an assault on the senses in the best way possible.
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.