Sancerre blanc “Monoparcelle 469” AOC 2023

Weinbeschreibung für Sancerre blanc “Monoparcelle 469” AOC 2023 von Claude Riffault

Colour & appearance

Clear, pale straw yellow with brilliant reflections that visually announce the precision of this wine.

Nose

An electrifying bouquet of remarkable clarity. Here the tension crackles between crisp apples, pears and citrusy notes of lime, underpinned by a subtle sea breeze and crushed oyster shells. The mineral signature of the Kimmeridge limestone becomes more apparent with every breeze. Notably absent is the creamy texture typical of Riffault - instead, this vintage presents itself with cool precision and floral hints of elderflower.

Palate

The palate reveals a Sancerre of exceptional vitality and tension. The deliberate decision against malolactic and bâtonnage proves to be a masterpiece of adaptation to the hot vintage. Vibrant acidity, a salty minerality and a savoury spiciness form the backbone of this structured wine. The subtle wood (16 months in used 600-litre barrels) adds depth without dominating. The finish is long, precise and carried by an almost electric tension.

General information

This sauvignon blanc comes from a small 0.35-hectare plot with 52-year-old vines in a south-easterly location at an altitude of 230 metres. The shell limestone soil with its Kimmeridge limestone slab at a depth of 50 cm gives the wine its pronounced minerality. Stéphane Riffault reacted wisely to the hot 2023 vintage by harvesting early and avoiding techniques that could have reduced the natural acidity.

Food pairing suggestions

The vibrant minerality and precision predestine this wine for Oysters, Ceviche of sea bass or Scallops with citrus flavours. Also to Goat cheese from the Loire region or a Asparagus salad with citrus vinaigrette is an outstanding accompaniment.

Special features

A prime example of how an experienced winemaker can respond to climatic challenges. This wine shows that 2023 in the Loire could lead to wines of exceptional tension and precision from the best producers. The decision not to use malolactic proves to be the key to preserving freshness. With its ageing potential, this wine will gain in complexity over the next 8-10 years.