Sébastien Riffault Skeveldra Sancerre 2016

Skeveldra is a single-vineyard Sancerre from a roughly 1-hectare parcel in the commune of Saint-Satur, planted on soils with a high concentration of silex (flint). The name comes from the Lithuanian word for stone fragment, a reference to the abundant flint shards in this specific plot. Vines average 50 years old. Yields run around 20 hl/ha — roughly one-third of the Sancerre appellation average.

The grapes are harvested by hand at full ripeness, often with a significant portion affected by botrytis. Fermentation is spontaneous in old barrels (10 to 15 years old) using indigenous yeasts, and the wine undergoes complete malolactic fermentation. It is then aged on its fine lees in the same old barrels for an extended period — typically 24 to 36 months — before being bottled by gravity, unfined, unfiltered, and with zero added sulfur.

The result bears little resemblance to conventional Sancerre. The deep golden color reflects both the extended barrel aging and the late-harvest botrytis. On the nose: flint, white peach, pear, ginger, and a saline undercurrent. The palate is intense with bracing acidity, a supple texture from lees contact, and a long mineral finish. Decanting is recommended — the wine takes time to open.

The estate, Domaine Etienne et Sébastien Riffault, is certified organic (Bureau Veritas) and farmed biodynamically (Demeter). Riffault is a member of the Association des Vins Naturels and the Renaissance des Appellations.