Sébastien Riffault: Tasting & Drinking
I have met and tasted with Sébastien Riffault many times, and as a consequence I have come to understand his wines reasonably well. They are certainly made in an oxidative style, and this shows through quite clearly in their flavour profiles which, as I indicated in my introduction, are a world away from the more commonplace Sancerre-style which tends to focus more on minerality and light purity, the exact flavour profile depending most of all on the approach of the vigneron to picking, more herbaceous and greener fruits marking the early-picked wines, more interesting citrus and even tropical fruit flavours from the later-picked fruit. With Sébastien, however, it is certainly the approach in the cellar that defines most of all the character of the wines.
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