Awards/Ratings

Vinous 95 (Rebecca Gibb, Jul 2023); La Revue du Vin de France 'Le Coup de Coeur' 95 (2023); widely praised for concentration, minerality and ageworthiness

Tasting Note

Concentrated, flinty Sauvignon: lime, elderflower, ginger and honeysuckle with pronounced silex minerality, saline tension, creamy lees texture and a subtle bitter, persistent finish.

Food Pairing

Western: oysters, shellfish, grilled white fish, white asparagus, creamy goat cheese. Asian: sushi/sashimi, sashimi-style sea bream, tempura, steamed fish with ginger & scallion, Thai seafood salad.

Production Method

Hand-harvested Sauvignon Blanc; fermented and aged ~11–12 months in large, bespoke oak 'cigar' barrels (320–600L) with extended lees contact; low yields and biodynamic/semi‑low intervention viticulture.

Vineyard Info

Domaine Didier Dagueneau (founded by Didier, now run by son Louis‑Benjamin) — cult Pouilly‑Fumé estate known for low yields, biodynamic practices and powerful, mineral-driven Sauvignon Blancs.