2018 Domaine Didier Dagueneau Buisson Renard
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2018 |
| Grape | |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2021 - 2030 |
In stock
37 items available
Description
Didier Dagueneau is world-renowned French winemaker who left his mark on the Pouilly-Fumé. He passed away in 2008, but his son Benjamin, who had been in the company with his father for years, took over the company with the same passion and talent. Every wine lover knows the beautiful Pouilly-Fumé's of Domaine Dagueneau. They are among the best and most sought after Sauvignon Blanc wines and are on the menu of every serious star restaurant. The rolls royce under the Pouilly Fumé. We can only get a few bottles of this. This is for the simple reason that only a very limited number of bottles are produced and this is then distributed among all the top top wine merchants all over the world. This is already the situation with Blanc Fumé de Pouilly, but even more extreme with Didier Dagueneau's Buisson Renard.
From one Single Vineyard from Saint Andelain comes the flagship and cult wine of Didier Dagueneau - the Buisson Renard. The grapes of this small grand cru vineyard are harvested manually and the wine is aged for 12 months in oak barrels. Crisp, full, deep, complex with flint is a summary of the Dagueneau Blanc Fume de Pouilly Buisson Renard, but with this we do not do the wine justice. The wine smells of peppermint and cassis, with a hint of bitterness. On the palate then kiwi, pineapple and nectarine, which leads to a luscious juicy finish. This exceptional pouilly fumé naturally has the unique minerality that makes the wine of Dagueneau so unique and sought after.
Specifications
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Loire |
| Appellation | Pouilly-Fumé |
| Winery | Domaine Didier Dagueneau |
| Grape | Sauvignon Blanc |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2021 |
| Drinking till | 2030 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Aromatic, Complex, Dry, Fresh, Fruity, Mineral, Tense, White fruit |
| Drink moments | Cadeau!, Indruk maken, Lekker luxe, Met vrienden |
Professional Reviews
Parker
eRobertParker.com #190 Aug 2010
From a single parcel below the estate’s home base of Saint Andelain – deeper but still flint-strewn – the Dagueneau 2009 Blanc Fume de Pouilly Buisson Renard smells of peppermint and cassis, with nettle and huckleberry adding pungency and bitterness on the ample, lushly-textured palate. Kiwi, pineapple, and nectarine well-up to banish any thought that this might become austere, and lead to a lusciously juicy finish. This exceptional etude in fruit and herb sublimates any obvious sense of things mineral yet is nonetheless impressively complex.
Didier Dagueneau’s son Louis-Benjamin (whose name now appears on the label) is in charge of the domaine that his recently-deceased and much-lamented father brought to such notoriety. Benjamin Dagueneau – whose intense focus is obvious – has been working alongside his father for several years, and the crew here – one person each for the estate’s 11 hectares (27 acres) – are no doubt exceptionally capable of carrying on. The 2009 collection (whose Pouilly-Fumes weigh in between 13 and less than 14% alcohol) promises to be the best group of Sauvignons rendered in that year. A late June visit offered my first opportunity to taste the Dagueneau rendition of Sancerre Monts Damnes (of which 2005 was the inaugural but 2007 effectively the first commercial vintage). All of the 2009s were still in barrel when I visited. The 2008s – harvested a mere two weeks after Didier Dagueneau’s death in a flying accident at age 52; and in bottle for only two months when I tasted them – are also superb as a group. The fermentative and elevage regiment here has for some time been entirely in larger barrels, in particular demi-muids and customized, 350-400-liter, cigar-shaped casks of Dagueneau design that maximizes lees contact. Fermentative temperature is controlled when necessary by inserting an exchanger. In view of how long Didier Dagueneau’s success had been recognized and how many ambitious Loire attempts at wooded Sauvignon prove inexpressive of their fruit and sites but depressingly similar to one another, one would think that the “methode Dagueneau” should be studied and adopted by at least a few other ambitious Loire growers, but it that’s happened, I have not tasted it! Incidentally, this is one domaine where (already high) prices have not remained static, so unfortunately it’s simply a fact now that you have to make the same well-justified sacrifice to experience these wines that you would in order to put top-notch Burgundy on your table.. (Incidentally, while this is the subject for another time, the nobly-concentrated Dagueneau Jurancons – of which I tasted a 2005 and 2004 – are magnificent, with superb detail, magical levity, as well as irresistibility rather than over-the-top sweetness. “The idea is to have a balance with high acidity, not a confiture,” remarks Benjamin Dagueneau. “Chateau d’Yquem is very good, but heavy. These wines aim at something a little more Germanic in style.” I was already grinning before he said this!)
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Wijnhuis
Domaine Didier Dagueneau is located in Saint-Andelain which falls under the Pouilly-Fumé (dry white wine type with AOC classification). The area is characterized by the mainly flint clay soil, partly responsible for the characteristic taste of the wines from this area.
Since the death of the eponymous owner Didier Dagueneau in 2008, the winery has been run by Benjamin Dagueneau. His father Didier was known in the wine world for his great wines. His son Benjamin is at least as talented and continues to work passionately in the way his father did. Of course you can taste that in the fantastic wines that this winery produces. The real wine lovers certainly know the beautiful Pouilly-Fumés of Domaine Dagueneau. They are among the most sought after and the best Sauvignon Blanc wines and are on the menu of renowned restaurants.
Didier Dagueneau is world-renowned French winemaker who left his mark on the Pouilly-Fumé. He passed away in 2008, but his son Benjamin, who had been in the company with his father for years, took over the company with the same passion and talent. Every wine lover knows the beautiful Pouilly-Fumé's of Domaine Dagueneau. They are among the best and most sought after Sauvignon Blanc wines and are on the menu of every serious star restaurant. The rolls royce under the Pouilly Fumé. We can only get a few bottles of this. This is for the simple reason that only a very limited number of bottles are produced and this is then distributed among all the top top wine merchants all over the world. This is already the situation with Blanc Fumé de Pouilly, but even more extreme with Didier Dagueneau's Buisson Renard.
From one Single Vineyard from Saint Andelain comes the flagship and cult wine of Didier Dagueneau - the Buisson Renard. The grapes of this small grand cru vineyard are harvested manually and the wine is aged for 12 months in oak barrels. Crisp, full, deep, complex with flint is a summary of the Dagueneau Blanc Fume de Pouilly Buisson Renard, but with this we do not do the wine justice. The wine smells of peppermint and cassis, with a hint of bitterness. On the palate then kiwi, pineapple and nectarine, which leads to a luscious juicy finish. This exceptional pouilly fumé naturally has the unique minerality that makes the wine of Dagueneau so unique and sought after.
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Loire |
| Appellation | Pouilly-Fumé |
| Winery | Domaine Didier Dagueneau |
| Grape | Sauvignon Blanc |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2021 |
| Drinking till | 2030 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Aromatic, Complex, Dry, Fresh, Fruity, Mineral, Tense, White fruit |
| Drink moments | Cadeau!, Indruk maken, Lekker luxe, Met vrienden |
Parker
eRobertParker.com #190 Aug 2010
From a single parcel below the estate’s home base of Saint Andelain – deeper but still flint-strewn – the Dagueneau 2009 Blanc Fume de Pouilly Buisson Renard smells of peppermint and cassis, with nettle and huckleberry adding pungency and bitterness on the ample, lushly-textured palate. Kiwi, pineapple, and nectarine well-up to banish any thought that this might become austere, and lead to a lusciously juicy finish. This exceptional etude in fruit and herb sublimates any obvious sense of things mineral yet is nonetheless impressively complex.
Didier Dagueneau’s son Louis-Benjamin (whose name now appears on the label) is in charge of the domaine that his recently-deceased and much-lamented father brought to such notoriety. Benjamin Dagueneau – whose intense focus is obvious – has been working alongside his father for several years, and the crew here – one person each for the estate’s 11 hectares (27 acres) – are no doubt exceptionally capable of carrying on. The 2009 collection (whose Pouilly-Fumes weigh in between 13 and less than 14% alcohol) promises to be the best group of Sauvignons rendered in that year. A late June visit offered my first opportunity to taste the Dagueneau rendition of Sancerre Monts Damnes (of which 2005 was the inaugural but 2007 effectively the first commercial vintage). All of the 2009s were still in barrel when I visited. The 2008s – harvested a mere two weeks after Didier Dagueneau’s death in a flying accident at age 52; and in bottle for only two months when I tasted them – are also superb as a group. The fermentative and elevage regiment here has for some time been entirely in larger barrels, in particular demi-muids and customized, 350-400-liter, cigar-shaped casks of Dagueneau design that maximizes lees contact. Fermentative temperature is controlled when necessary by inserting an exchanger. In view of how long Didier Dagueneau’s success had been recognized and how many ambitious Loire attempts at wooded Sauvignon prove inexpressive of their fruit and sites but depressingly similar to one another, one would think that the “methode Dagueneau” should be studied and adopted by at least a few other ambitious Loire growers, but it that’s happened, I have not tasted it! Incidentally, this is one domaine where (already high) prices have not remained static, so unfortunately it’s simply a fact now that you have to make the same well-justified sacrifice to experience these wines that you would in order to put top-notch Burgundy on your table.. (Incidentally, while this is the subject for another time, the nobly-concentrated Dagueneau Jurancons – of which I tasted a 2005 and 2004 – are magnificent, with superb detail, magical levity, as well as irresistibility rather than over-the-top sweetness. “The idea is to have a balance with high acidity, not a confiture,” remarks Benjamin Dagueneau. “Chateau d’Yquem is very good, but heavy. These wines aim at something a little more Germanic in style.” I was already grinning before he said this!)
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Domaine Didier Dagueneau is located in Saint-Andelain which falls under the Pouilly-Fumé (dry white wine type with AOC classification). The area is characterized by the mainly flint clay soil, partly responsible for the characteristic taste of the wines from this area.
Since the death of the eponymous owner Didier Dagueneau in 2008, the winery has been run by Benjamin Dagueneau. His father Didier was known in the wine world for his great wines. His son Benjamin is at least as talented and continues to work passionately in the way his father did. Of course you can taste that in the fantastic wines that this winery produces. The real wine lovers certainly know the beautiful Pouilly-Fumés of Domaine Dagueneau. They are among the most sought after and the best Sauvignon Blanc wines and are on the menu of renowned restaurants.
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