# Sancerre Rouge La Noue (2022)

- **Producer:** Domaine Claude Riffault
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red plum, rose, wet stones, black plum, black cherry, raspberry, strawberry, red cherry, violet, vanilla, cloves, leather, forest floor, earth, mushroom

## About this wine

Domaine Claude Riffault's Sancerre Rouge La Noue is a distinctive red wine crafted from 100% Pinot Noir, a grape variety less commonly associated with the Sancerre appellation. The wine originates from the La Noue plot, a significant vineyard for the estate. Stéphane Riffault, the current winemaker and son of Claude, draws upon his training in Burgundy and Bordeaux to shape the estate's wines. He champions organic and biodynamic farming practices, aiming to express the unique terroir of Sancerre through minimal intervention winemaking. This approach results in wines that are both true to their origin and possess a refined character.

## Interesting facts

- Sancerre is primarily known for Sauvignon Blanc, making its Pinot Noir a delightful surprise.
- The La Noue plot is a key source for both the estate's Rosé and Rouge wines.
- Domaine Claude Riffault is certified organic and biodynamic.
- Stéphane Riffault's winemaking style is influenced by his time spent training in Burgundy.

## Food pairing

The wine's structure and subtle tannins complement proteins, while its minerality and fruit notes can harmonize with earthy flavors or cut through richer dishes. Its freshness makes it versatile for lighter meats and fish.

## Wine making process

The winemaking process for Sancerre Rouge La Noue begins with hand-harvested and sorted Pinot Noir grapes. Fermentation is initiated by natural yeasts in a combination of tank, conical concrete fermenters, and stainless-steel vats. A short pre-fermentation maceration and light extraction are employed to preserve the delicate aromas of the grape. Following fermentation, the wine matures for approximately 15-16 months. This aging period involves time in neutral 600-liter French oak demi-muids and in tank, with a significant portion aging on lees for 14 months in wooden barrels. The estate adheres to certified organic and biodynamic farming practices, including vineyard plowing and the exclusion of synthetic materials.