All wines stored at 55° and 70% humidity
There are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the Nièvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, André Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique...
Over the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees of Pouilly-Fumé, which they refer to by its original name “Blanc Fumé de Pouilly,” they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.
— Importer Note (Beaune Imports)
|Grape Variety||Sauvignon Blanc|