Seb Riffault makes some of the tastiest, purest and most exhilerating expressions of Sauvignon Blanc we've ever had the pleasure to taste. Whilst he was working in Paris selling wines in a shop, he was faced with a difficult choice. Stay in Paris and let his father's domain be sold, or come back now and take over at the age of just 21. His father had worked for many years and it was time for him to take a step back. He was tired and he couldn't wait any longer. At the time, the vines were still treated with chemicals and the wine still made conventional Sancerre way. Sebastien knew this should change and stopped using them althogether in 2003. Having previously only produced one cuvée, 'Quarterons', the lightly filtered crowd pleaser, Sebastien started to introduce more experiemental cuvées to the Riffault portfolio, all with Lithuanian names after his wife Jurate and the country she is from. Sebastien still ploughs regularly with his two horses which keeps the ground fresh and soft. Sebastien also harvests late, probably the latest in Sancerre, with signs of noble rot starting to show.