Buy Wine by the Case
- Red Wine
- Pinot Noir
- Sustainable, Vegan-Friendly
- Medium Bodied
- 13% alc./vol
About the Winery
Claude RiffaultAt barely 30 years old, Stéphane Riffault (Claude’s son and now owner of the estate) is turning out Sancerre bottlings that are the envy of many producers twice his age.
Based in the village of Sury-en-Vaux, the Stéphane Riffault works 33 different parcels in 8 different lieu-dits spread across 4 villages. The 13.5 hectares of vines are certified organic and biodynamic. Unlike most Sancerre producers, the entire harvest is carried out by hand and an extensive sorting takes place before the grapes are crushed.
Most of the domaine’s holdings are planted on the soft limestone soil called terres blanches with some parcels on calliottes and silex. With Riffault having studied and worked in Burgundy (and closely with Olivier Leflaive), it’s easy to see the Burgundian influence in Stéphane’s wines. The mastery of minerality standing shoulder to shoulder with the wood is rarely duplicated in Sancerre.
- Cabernet Franc, Gamay
- Biodynamic, Natural, Vegan-Friendly
- Full Bodied
- 13.5% alc./vol
About the Winery
Terre de l'Élu
In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Terre de l'Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas) and in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon Valley.
The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d'Aunis) continue to inspire him with deep, rich vintages that are expressive and full of finesse. Our domain is 20 hectares (50 acres) in size and is composed of 6 growing parcels of vines that surround the village. Each parcel has its own personal regime: the way the soil is tilled, natural cover crops, more or less severe de-budding, clipping and pruning where necessary.