Claude Riffault Les Boucauds Sancerre 2011 Front Label
Claude Riffault Les Boucauds Sancerre 2011 Front Label

Claude Riffault Les Boucauds Sancerre 2011

  • WS91
  • RP90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

#97 Wine Spectator Top 100 of 2012

On the nose, the wine reveals aromas of white fleshed fruit and citrus. The generosity of the soil has resulted in a wine that is full-bodied on the palate. The fine minerality and acidity gives the wine freshness. It can be enjoyed on its own or with shell-fish or fish dishes.

Critical Acclaim

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WS 91
Wine Spectator
This white is still tight, exhibiting a very chiseled feel to the flint and gooseberry notes. The mouthwatering, rapier finish lets chive flower and fleur de sel notes chime in. Could have some staying power in the cellar.
RP 90
Robert Parker's Wine Advocate
Lime and cherry-almond scents lusciously inform the silken palate of Riffault's 2011 Sancerre Les Boucauds in a fashion that calls to mind Saar Riesling. Accents of mint and stone add interest to a finish of delightful and mouthwatering persistence, even if this displays nowhere near the energy or interactive complexity of the corresponding 2008 and 2010.
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Claude Riffault

Claude Riffault

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Claude Riffault, France
Claude Riffault Winery Image
Domaine Claude Riffault, which has been family-owned and run for five generations, is now in the hands of Claude’s son Stéphane who is working the soil in a much more organic fashion than his father. Chemical herbicides are no longer used on the parcels and there is a heavy weed cover in most of the parcels. The family owns 33 different (and quite small) plots on steep hillsides in four different villages. Part of the vineyard is made up of limestone soil which produces while vines with great fruit and explosive aromas. They also own a smaller amount of vines on flint soil which produces wines of incredible minerality and precision. The vines are ll vinified by plot and by soil type before some are assembled to make a small number of bottlings.
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Sancerre Wine

Loire, France

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Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s.

While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography—rolling hills and steep slopes from about 600 to 1,300 feet in elevation—with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs.

In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.

About ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. While not typically exported in large amounts, they are well-made and attract a loyal French following.

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RPT72196397_2011 Item# 121202

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