Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2021 Sancerre Les Boucauds is an assemblage of several parcels of the eponymous lieu-dit that has clay-based marl at the bottom of the slope and becomes richer in Kimmeridgian fossils and limestone as the slope rises in altitude. Aged in barrels for 10 months, this is another very attractive Sancerre of the vintage that opens with more discreet, refined and coolish tropical fruit on the elegant, pure and balanced, finely mineral/iodine-like nose. On the palate, this is a pure and tensioned, very mineral and energetic yet harmonious and textured Sancerre with concentration, fine tannins and playful and vivacious yet ripe and fine acidity. Lime and grapefruit juice, kiwi and gooseberry as well as passion fruit seed aromas populate the finish and aftertaste of this very elegant Riffault classic that was produced according to the biodynamic rules of the (French) Biodyvin group. 13% stated alcohol. Natural cork. Tasted in March 2023. Best After 2023
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Wine Spectator
An intriguing white, with sweet buttercream and heather notes overlaying green plum and Key lime on the juicy palate. Floral, with tightly coiled and mouthwatering acidity racing through the zingy finish. Drink now through 2026.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
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.