Sancerre blanc „Monoparcelle 469“ AOC 2019 – Claude Riffault

39,58 

Includes 19% MwSt.

Out of stock

SKU: 9910405505 Kategorien: , Weingut:
Tasting note from from 10.03.2021, Copyright Christoph Raffelt

Wine information

The wine comes from an unnamed parcel of 0.35 hectares. It is located in the southeast at an altitude of 230 meters. The vines are 52 years old and rooted in a shell limestone soil that meets a slab of Kimmeridge limestone at a depth of 50 cm. The grapes were hand picked and sorted and then very slowly pneumatically pressed. Clarification was cool and by gravity. The juice was fermented spontaneously and aged on its lees for 16 months in 600-litre wooden barrels made from multiple grapes. The yeast was stirred regularly during the first months.

Color

medium straw yellow

Nose

Already in the fragrance it quickly becomes clear that the Sancerre "Monoparcell 469" very powerful and expansive comes along. Here the barrel aging on the yeast shows. The batonnage results in a creamy and reminiscent of white peach, yellow pears and cream curd. But the amazing thing is that this wine from Stéphane Riffault still comes across as precise and clear. White currants, snowdrops, a hint of lime, a few shreds of orange and herbs complete the overall picture. But you don't sniff long into the glass anyway, because you want to drink immediately. 

Palate

The palate shows the class that Stéphane Riffault displays. The Sancerre appears lush and extremely juicy as well as silky. At the same time Riffault works out the acidity and the minerality so advantageously that everything comes into balance and is absolutely coherent. Again, you'll find all these wonderfully juicy fruit notes, complemented by a hint of ginger and a touch of freshly stirred bitter lemon. There's also salt lemons and crushed lime, mint and grapefruit zest. This is zesty, fresh, tonic and so juicy that the wine doesn't get old in the glass.

Food recommendations by Christoph Raffelt

  • Lobster bisque with oysters and toasted bread
    (seafood)
  • Pike perch roasted on the skin with lemon oil and fennel-orange salad
    (fish)
  • Burrata with Cape gooseberries and grilled asparagus
    (Vegetable & Vegetarian)

Allergens

Contains sulfur

winery

Vintage

Variety

Content

Alcohol content

14% Vol.

Residual sweetness

■□□□□

Drinking temperature

10°

Parker points

94-95

Manufacturer

Domaine Claude Riffault, Maison Sallé, 18300 Sury-en-Vaux, France. Organic certificate: FR-BIO-01

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