The grapes for this wine come from 40-year-old vines in the newly created appellation of Touraine-Chenonceaux, which includes the highest vineyards on the right bank of the Cher River. Using a technique from his mentor Didier Dagueneau, Vincent works with two types of containers for the fermentation and aging of Tasciaca. The winemaking process involves placing ¾ of the production in used 400-liter barrels, while the remaining ¼ is placed in 25 hl “cuve tronconique.” In the glass, the nose develops with aromas of Fuji apples, white grapefruit, early harvest pineapple, and elderflower, as well as hints of pistachios and kaffir lime. On the palate, the wine has notes of quince, nectarines, ginger, persimmon, and saline minerality, along with a round texture that is balanced by a refreshing citrus finish.
About this wine producer: Vincent Ricard assumed control of his family’s vines in 1998 and immediately quit the local cooperative that his grandfather had founded, deciding instead to estate-bottle his entire production. Within a few years, his beautiful, handcrafted wines had been placed by sommeliers at Michelin-starred restaurants throughout France, rivaling those of top producers in Sancerre and Pouilly-Fumé. Vincent farms seventeen hectares of vines, the majority of which are Sauvignon Blanc (including vines that date back to the 1950s), as well as a small amount of Gamay, Cabernet Franc and Malbec. The farming is entirely organic, along with principles of biodynamics, which Vincent encountered while working under Didier Dagueneau in Pouilly-Fumé and François Chidaine in Montlouis.