From limestone soils, proving a lovely tension to balance out the classic Riffault exuberance!
Saulétas, as with the other Riffault wines is produced from grapes of extraordinary ripeness, fermented in small oak barrels with two years of lees contact during elevage. It comes from limestone soils, giving the wine an added layer of tension and nerve which complements the wild fruit character with aplomb.
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.