At first I went to tell the manager that the wine was corked and had turned to vinegar. He sniffed it and said “it’s supposed to smell like that - it’s natural wine”. Then he said “it doesn’t really taste like Sancerre does it?”. I told him it doesn’t really taste like wine and we had a good laugh. Not sure I see the point of this. NR.
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Take everything you know about Sancerre and throw it out; Riffault's wines are a wild ride. Naturally vinified with minimal intervention. I was told Riffault is known for his oxidative style, and this wine proves that.
Akmenine is produced in meager yields, with slight over-ripening of the grapes and a skillful maceration on the skins that smoothes the varietal character. After fermentation, there is a slow aging on the yeasts in barriques.
This is oxidative, nutty, and full of developed fruits. I get tons of bruised apple skin, followed by caramel and an almost sherry-like flavor. Truly wild stuff that I am beyond lucky to enjoy. NR on this one, as I don't know where this lands. It's a winner but perhaps not for everyone.
Herbs, curry spices (like fenugreek), grass, bruised apple. Elevated acidity, oxidative. Immediately guessed Riffault blind. Unique profile. They’re a bit hit or miss these Riffault wines I think but this was a good one, I would even say my best Riffault to date.
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1/14/2024 - happyhyrax Does not like this wine:
At first I went to tell the manager that the wine was corked and had turned to vinegar. He sniffed it and said “it’s supposed to smell like that - it’s natural wine”. Then he said “it doesn’t really taste like Sancerre does it?”. I told him it doesn’t really taste like wine and we had a good laugh. Not sure I see the point of this. NR.
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4/26/2023 - Eric_Lavoie Likes this wine:
Take everything you know about Sancerre and throw it out; Riffault's wines are a wild ride. Naturally vinified with minimal intervention. I was told Riffault is known for his oxidative style, and this wine proves that.
Akmenine is produced in meager yields, with slight over-ripening of the grapes and a skillful maceration on the skins that smoothes the varietal character. After fermentation, there is a slow aging on the yeasts in barriques.
This is oxidative, nutty, and full of developed fruits. I get tons of bruised apple skin, followed by caramel and an almost sherry-like flavor. Truly wild stuff that I am beyond lucky to enjoy. NR on this one, as I don't know where this lands. It's a winner but perhaps not for everyone.
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8/8/2020 - arvidpalmqvist wrote:
Herbs, curry spices (like fenugreek), grass, bruised apple. Elevated acidity, oxidative. Immediately guessed Riffault blind. Unique profile. They’re a bit hit or miss these Riffault wines I think but this was a good one, I would even say my best Riffault to date.
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