Dagueneau farms biodynamically on Kimmeridgian clay-limestone, with twice the labor a conventional Loire estate would throw at the same acreage and a deliberate target of 75% of the neighbors' yields. Fewer grapes, more conviction. Fermented and aged in tank, so there's nothing between you and the Sauvignon Blanc: chalk, citrus pith, a mid-palate that's more mineral tension than fruit. This is what happens when someone refuses to make it easy on themselves.
Winemaker Notes
Viticulture: Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries. Vinification: Fermented in tank. Aging: Aged in tank. Vineyard: Produced from holdings of younger vines and from parcels not located on the St. Andelain hill. Orientation: Blend of multiple parcels, varied exposure.
Professional Ratings
92
Wine Enthusiast
91
Wine Advocate
91
Wine Spectator
90
Jeb Dunnuck
90
James Suckling
89
Vinous
About the Producer
Thanks to our friend Michael Sullivan of Beaune Imports for providing much of the below information… In 2002, Didier Dagueneau embarked on a journey to produce sweet wine. His previous attempts in Pouilly-Sur-Loire, although impressive, had been rare and in the end somewhat disappointing as there is no appellations status for such wines in his home region. He sought out an area that he believed was not living up to its potential, and landed in Jurançon at the foot of the Pyrenees south of Pau.
