Wow! Just first off forget this is Sancerre. Better yet throw all your Sancerre expectations out the window. Sebastiens Riffault's Auksinis Sancerre comes from 60 year old vines, naturally farmed, plowed with a horse, and fermented totally naturally. No added anything at all period that's it. The primary fermentation took 3 whole months and then the Auksinis spent a further 2 aging in old barrels on the lees.
The Auksinis is a monster on the palate; big, lush, expressive but with verve and a heart of rock. Aromas of meaty ripe pink grapefruit, baking pretzels (dough, salt, and a bit of egg batter), creme brulee, fresh honey. The Auksinis is so rich smelling I would never peg it as Sancerre. Riffault leaves his grapes on the vine extremely late in order to get them completely ripe and that shows big time in the aroma.
The wine is rich and palate dominating. The flavors are so complexly integrated that it's hard to pick them apart. That's what a great wine should be: not a collection of easily discernable components, but an experience that combines a whole series of flavors into one intriguing, unique, and moving experience. The Riffault Auksinis is beautifully balanced and dances, but has muscle and power. The finish has a crazy cool white pepper hint that teases me.
Really. Wow. I am ruined for normal Sancerre now. Only a few cases are coming and will arrive at Rosemont and Browne Trading in a few days. If you want this, call them ahead now. The Auksinis will be in the nieghborhood of $35.