Situated right next to the estate, les Boucauds covers half of the Claude Riffault's Sauvignon Blanc plots. The vines are between 10 and 50 years old and grow in clay-limestone marl soil ('Terre Blanches'), which allows the vines to root deeply. It provides fullness and richness to the wine, whilst the limestone subsoil and small shell sediments endow it with a fine minerality.
Vinification takes place in stainless steel vats (approx 50%) and barrels (approx 50%), before 'Les Boucauds' is aged for 7 to 8 months.
On the nose, the wine reveals aromas of white fleshed fruit and citrus, while the generosity of the soil allowed the development of a full-bodied palate. A fine minerality and acidity give the wine freshness as well as a long and mouthwatering finish. “Les Boucauds” can be enjoyed by itself or best with shell-fish and other fish dishes.