Awards/Ratings

La Revue du Vin de France 94/100; Vinous ~90–91 (sources vary: Wine. com lists 90; Justerini cites 91 Rebecca Gibb); multiple retailers note high acclaim and 10–15 year aging potential

Tasting Note

Bright citrus and elderflower with wet-flint minerality, green apple and saline tang; subtle oak pastry and fine bitters. Taut, mouthwatering acidity and a long, pithy finish.

Food Pairing

Oysters, scallops, grilled white fish, crab, goat cheeses; sushi/sashimi, ceviche, Vietnamese herb salads, lemongrass or green‑curry seafood dishes.

Production Method

Hand-harvested; direct pressing and thorough settling; fermented and aged 10–12 months on lees in 320–600L barrels and demi-muids; bottled without fining or filtration; organic/sustainable practices.

Vineyard Info

Domaine Didier Dagueneau, founded by Didier and now run by his children Louis‑Benjamin and Charlotte; famed for low-yield, high-precision Sauvignon Blanc from Pouilly‑Fumé parcels.