2019 Domaine Didier Dagueneau Blanc Fume de Pouilly Pur Sang Magnum
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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2019 |
| Grape | |
| Content (Alc) | 1.5 ltr (12.5%) |
| Drink window | 2022 - 2033 |
Description
Didier Dagueneau is a world-famous French winemaker who has left his mark on Pouilly-Fumé. He passed away in 2008, but his son Benjamin, who had been working for his father in the company for years, took over the company with the same passion and talent. Every wine lover knows the magnificent Pouilly-Fumés from 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 of Pouilly Fumé. We can only obtain a few bottles of this. This is for the simple reason that only a very limited number of bottles are produced and then distributed to all the top wine merchants around the world.
This Pur Sang is an icon in the wine world! Fermentation takes place in wooden barrels of 450 and 600 liters, and the cigar barriques that were designed by Didier himself at the time. The grapes come from a vineyard in the north of St. Andelain, called "La Folie". The entire harvest is done manually and is selected very strictly. This wine is between the En Chailloux (his softest and most friendly wines) and Cuvée Silex (his most structured wines).
Didier, the illustrious father of Louis Benjamin, had the must of the sauvignon grapes fermented in oak barrels, something that is very unusual for Pouilly-Fumé. The grapes are picked by hand and very selectively. The wine cellar is constructed in such a way that pumping systems are unnecessary. The specially made elongated barrels are branded with 'DSLS'. This would stand for 'Dieu seul le sait' (only God knows the secret). Despite the high acidity of the wine, malolactic fermentation is never applied. Pur Sang, means full-blooded or purebred. The wine comes mainly from sauvignon fruit from a relatively clay-rich terroir. This Blanc Fume de Pouilly smells very exciting. There are so many impressions. From elderflower, white peach, lime to grapefruit and cassis. In the mouth, the structure can almost be confused with a grandiose Riesling: opulent, lively, rich in minerals, stony and salty aspects. This concerns both accessible nuances and still hidden notes, which are worth seeking out to estimate how the wine will develop in the following years.
This is a 1.5 liter magnum. Even tastier and has an even longer drinking window .
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 | 2019 |
| Drinking as of | 2022 |
| Drinking till | 2033 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 1.5 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
Rating
(92 - 93)
Release Price
$100
Drink Date
2012 - 2022
Reviewed by
David Schildknecht
Issue Date
30th Jun 2012
Source
201, The Wine Advocate
Musky, faintly fusil, smoky, and pungent citrus oil aromas introduce the Dagueneau 2010 Blanc Fume de Pouilly Pur Sang, all of which have their piquant tactile and flavor counterparts on a dense but bright palate. Maritime saline and alkaline notes stimulate the salivary glands; nut oils add deep richness to a juicy matrix of grapefruit and lemon; while chalk, stone, and smoky black tea serve inform a dynamic interplay that lingers long and deliciously. This is one of those Dagueneau wines that display a hint of spice and sweetness borne of oak, but this is well-integrated into the superbly complex whole that is this outstanding (immediately pre-bottling) performance. I would expect to derive excitement for at least the next decade.
Louis-Benjamin Dagueneau has quickly come into his own, and his name on the label is not only entirely appropriate but clearly can serve as a continued guarantor that if you pay the high prices asked by this estate ever since Didier Dagueneau founded it, you will be rewarded with something impressive. Yet I don’t sense that success is going to young Dagueneau’s head, but rather that he wants both to be faithful to his father’s stylistic and viticultural legacy while recognizing part of that legacy to be perpetual innovation. (For more on the evolving methodology of this estate, consult my grower introduction in issue 190.) The practice of letting the young wines here remain for six or more months in tank after they have been assembled from barrel meant that in April I caught all of the 2010s immediately before they were bottled. Picking in 2011, relates Louis-Benjamin Dagueneau, began September 12, even earlier than it had for 2007, “principally in two huge passages five or six days apart. It was very, very rapid this year, as we had a bit of rot in the vines. But for that reason also we had to do triage.” And when he characterizes his general aim as being to achieve “wines that are not aromatically meager and with a compromise between richness and freshness,” the 2011s offer an eloquent (and for their vintage quite exceptional) example. Dagueneau compares 2010 with “that grand classic 2002,” and emphasizes the quality of acidity that goes hand in hand with its abundance. I had chance during my April visit to re-taste the 2009s, now from bottle, and these lived up to the billing I had given them in issue 190: the Blanc Fume de Pouilly multifaceted, rich yet vivacious and infectiously juicy, performed at the upper end of my projection; the Pur Sang a notch superior, being more polished and rich if no more wafting or elegant. The hailed-on Buisson Renard preserved some of the exuberant fruit on which I commented in issue 190, but today honey and wheat germ along with a hint of caramelization point toward white Burgundy. I scored this on the low side of my projection for lacking the poise and polish of its collection’s other members. The clarity and composure displayed from bottle by the 2009 Silex – for all of its richness of fruit, honeyed cast, and faint oiliness – remain as striking as they are rare for the vintage; and the 2009 Sancerre Mont Damnes too has retained its stunning florality and mouthwatering evocation of crustacean reduction., uncannily avoiding the pitfalls to which most Sancerres of its vintage succumbed, and like the Silex, meriting the upper end of my issue 190 rating. Tasting at this address has never been more exciting and the wines have never been more evidently at the summit of the Loire Sauvignon pecking order.
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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 a world-famous French winemaker who has left his mark on Pouilly-Fumé. He passed away in 2008, but his son Benjamin, who had been working for his father in the company for years, took over the company with the same passion and talent. Every wine lover knows the magnificent Pouilly-Fumés from 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 of Pouilly Fumé. We can only obtain a few bottles of this. This is for the simple reason that only a very limited number of bottles are produced and then distributed to all the top wine merchants around the world.
This Pur Sang is an icon in the wine world! Fermentation takes place in wooden barrels of 450 and 600 liters, and the cigar barriques that were designed by Didier himself at the time. The grapes come from a vineyard in the north of St. Andelain, called "La Folie". The entire harvest is done manually and is selected very strictly. This wine is between the En Chailloux (his softest and most friendly wines) and Cuvée Silex (his most structured wines).
Didier, the illustrious father of Louis Benjamin, had the must of the sauvignon grapes fermented in oak barrels, something that is very unusual for Pouilly-Fumé. The grapes are picked by hand and very selectively. The wine cellar is constructed in such a way that pumping systems are unnecessary. The specially made elongated barrels are branded with 'DSLS'. This would stand for 'Dieu seul le sait' (only God knows the secret). Despite the high acidity of the wine, malolactic fermentation is never applied. Pur Sang, means full-blooded or purebred. The wine comes mainly from sauvignon fruit from a relatively clay-rich terroir. This Blanc Fume de Pouilly smells very exciting. There are so many impressions. From elderflower, white peach, lime to grapefruit and cassis. In the mouth, the structure can almost be confused with a grandiose Riesling: opulent, lively, rich in minerals, stony and salty aspects. This concerns both accessible nuances and still hidden notes, which are worth seeking out to estimate how the wine will develop in the following years.
This is a 1.5 liter magnum. Even tastier and has an even longer drinking window .
| 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 | 2019 |
| Drinking as of | 2022 |
| Drinking till | 2033 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 1.5 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
Rating
(92 - 93)
Release Price
$100
Drink Date
2012 - 2022
Reviewed by
David Schildknecht
Issue Date
30th Jun 2012
Source
201, The Wine Advocate
Musky, faintly fusil, smoky, and pungent citrus oil aromas introduce the Dagueneau 2010 Blanc Fume de Pouilly Pur Sang, all of which have their piquant tactile and flavor counterparts on a dense but bright palate. Maritime saline and alkaline notes stimulate the salivary glands; nut oils add deep richness to a juicy matrix of grapefruit and lemon; while chalk, stone, and smoky black tea serve inform a dynamic interplay that lingers long and deliciously. This is one of those Dagueneau wines that display a hint of spice and sweetness borne of oak, but this is well-integrated into the superbly complex whole that is this outstanding (immediately pre-bottling) performance. I would expect to derive excitement for at least the next decade.
Louis-Benjamin Dagueneau has quickly come into his own, and his name on the label is not only entirely appropriate but clearly can serve as a continued guarantor that if you pay the high prices asked by this estate ever since Didier Dagueneau founded it, you will be rewarded with something impressive. Yet I don’t sense that success is going to young Dagueneau’s head, but rather that he wants both to be faithful to his father’s stylistic and viticultural legacy while recognizing part of that legacy to be perpetual innovation. (For more on the evolving methodology of this estate, consult my grower introduction in issue 190.) The practice of letting the young wines here remain for six or more months in tank after they have been assembled from barrel meant that in April I caught all of the 2010s immediately before they were bottled. Picking in 2011, relates Louis-Benjamin Dagueneau, began September 12, even earlier than it had for 2007, “principally in two huge passages five or six days apart. It was very, very rapid this year, as we had a bit of rot in the vines. But for that reason also we had to do triage.” And when he characterizes his general aim as being to achieve “wines that are not aromatically meager and with a compromise between richness and freshness,” the 2011s offer an eloquent (and for their vintage quite exceptional) example. Dagueneau compares 2010 with “that grand classic 2002,” and emphasizes the quality of acidity that goes hand in hand with its abundance. I had chance during my April visit to re-taste the 2009s, now from bottle, and these lived up to the billing I had given them in issue 190: the Blanc Fume de Pouilly multifaceted, rich yet vivacious and infectiously juicy, performed at the upper end of my projection; the Pur Sang a notch superior, being more polished and rich if no more wafting or elegant. The hailed-on Buisson Renard preserved some of the exuberant fruit on which I commented in issue 190, but today honey and wheat germ along with a hint of caramelization point toward white Burgundy. I scored this on the low side of my projection for lacking the poise and polish of its collection’s other members. The clarity and composure displayed from bottle by the 2009 Silex – for all of its richness of fruit, honeyed cast, and faint oiliness – remain as striking as they are rare for the vintage; and the 2009 Sancerre Mont Damnes too has retained its stunning florality and mouthwatering evocation of crustacean reduction., uncannily avoiding the pitfalls to which most Sancerres of its vintage succumbed, and like the Silex, meriting the upper end of my issue 190 rating. Tasting at this address has never been more exciting and the wines have never been more evidently at the summit of the Loire Sauvignon pecking order.
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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