Sancerre Les Boucauds

In the glass

Aroma: lemon, white flower, chalk, white peach

Palate: citrus, saline mineral, pear, wet stone

Sourced from terres blanches plots in Sury-en-Vaux, Boucauds shows the marl-and-clay-over-Kimmeridgian face of the appellation. Stéphane Riffault's signature cuvée.

What it pairs with

• Sole grenobloise
  Caper-and-lemon brown butter sauce meets the wine's chalky citrus signature.
• Crottin de Chavignol
  Sancerre classic; the wine's lift and salinity meet goat cheese tang and chalk.
• Asparagus with hollandaise
  Sauvignon's herbal lift bridges the vegetable's bitterness; saline mineral cuts egg-yolk richness.
• Razor clams with lemon
  Saline mineral edge and shellfish brine align; the wine's chalk handles olive oil and parsley.

History

Claude Riffault's Sury-en-Vaux estate is family-owned for four generations; son Stéphane now leads. Les Boucauds takes about half the estate's Sauvignon, all from terres blanches.

1. 2003: Single-parcel Les Boucauds bottling established
2. 2015: Estate fully converted to organic and biodynamic farming

Facts

Producer

Domaine Claude Riffault · visiting guide

Grapes

Sauvignon Blanc (100%)

Classification

Sancerre AOC

Oak

Vinified in stainless steel; aged on fine lees around 9 months, no oak

ABV

12.5%

Price

EUR 30 to 45 at retail

Drinking window

1-8 from vintage

First vintage

2003

Biodynamic

Biodynamic Practicing

Organic

ECOCERT

Vegan

Yes (no animal-derived fining)

Frequently asked about Sancerre Les Boucauds

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