Pierre à Feu is sourced from Vincent's thirty year-old Sauvignon Blanc vines that are planted on the silex (flint and clay) soils that extend east from the Cher River. When asked why he named the wine "Pierre à Feu: (French for "flint", or literally, "firestone"), Vincent smiled, "The name 'Silex' was already taken," [by Didier Dagueneau, who produced a similar cuvée of Sauvignon grown on flint and clay; however, the cost of one bottle of Domaine Didier Dagueneau "Silex" is about the same as a six-pack of Domaine Ricard Pierre à Feu.]
In the glass, this shimmering yellow-gold Sauvignon Blanc reveals enticing aromas of Fuji apples, gun smoke, early harvest pineapple and white peach, along with green mango, toasted hazelnuts, lime zest, and fresh parsley, as the nose evolves over time. On the palate, the wine is silky, polished, precise and persistent, with a fine core of exotic fruit and yellow-green citrus flavors that echo the nose, all seasoned with its namesake flinty minerality throughout a seemingly endless 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.