The wine is first allowed a 10 day meceration which gives it tremendous depth of colour and extract. The "Paradis", the first juice to run off from the winemaking process, is intensely fruity and at this stage light in alcohol, around 9% ABV. The precise production method is kept secret, but involves boosting the overall alcoholic strength to around 15% which has the effect of stopping further fermentation.
Rikiki has the essential character of a powerful Beaujolais Cru yet there is much, much more to this drink - it has an intensity of flavour not normally found in a Beaujolais. It has good depth of colour and a rich powerful nose of red and black fruit, including blackcurrant and redcurrant. On the palate, it is fruity and very rich with a little sweetness resulting from the arrested fermentation. Best served cold at 6-7°C as an apéritif. Also makes an excellent companion for cholcolate-flavoured desserts or with melon. This is not a wine you would want to drink a whole bottle of at a single sitting, it's probably too rich for that, but in moderation it's lovely. It can be drunk young but equally can be aged for 10+ years.
Most unusual and well worth trying.
Ben says (August 2017): Rich, balsamic strawberries on the nose give the expectation of a very sticky wine but be prepared for a surprise. The wine is lighter than you expect and very smooth indeed. Gorgeous!
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