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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 49 notes) - hiding notes with no text | | | Tasted by levicn on 1/14/2022 & rated 89 points: 醒酒一个半小时，闻香有明显的氧化坚果味，加上植物性的味道，有一瞬间我觉得这是一款西班牙里奥哈的维尤拉，两个半小时后，闻香是梨和酸面粉团的香气，入口酸度高，收口甜，坚果气息，梨一类的核果香气，如饮果汁一般的口感，余味是炖梨的味道。氧化感明显，但依然保持了坚挺的酸度和果香，长时间醒酒和酒温回升后能感觉到明显的酒泥接触。我还是没有喝懂燧石，没有捕捉到太多长相思的线索。一支过巅峰期的酒，开始走下坡路了，与它的最佳表现有一定差距，我只能把这归为瓶差了。 (1192 views) | | | Tasted by levicn on 5/7/2021 & rated 94 points: 淡金黄色酒体，青草，柑橘，蜂蜜的味道，一些矿物质气息，酒泥接触带来的面粉团的味道，随着醒酒时间的增加还能感受到一些烟熏质感。入口酸度中高，触感比较柔和，咸鲜的口感收尾微甜，残糖不少，有点半干的感觉。矿物感明显，椴树花一类的香气，桃子和杏一类成熟核果的味道，蜂蜜的香味，收尾有微苦和辛辣感，余味是柑橘，多种花香和蜂蜜，细腻而清新。把长相思做出了雷司令的高雅和纯净，香气又是如此层次丰富、婉转多变，酒液丝绸般柔软的触感背后迸发出力量感，确实是上乘之作，这瓶酒现在应该不是在它最最壮年的时期，而是中年时期，展现出更多陈年后的成熟特征 (1506 views) | | | Tasted by beatles on 4/30/2020: Very much a 2003, this layers and layers of honey and some oxidized notes as well: PB thought it to be off, I don't quite agree, but I don't fin the freshness, that others tasters have reported.
#PBinthegarden (2385 views) | | | Tasted by Jeffrey Brennan on 4/3/2020 & rated 95 points: Having just opened a 2007 to find it oxidised I was nervous with this one - quelle surprise! Green gold luminosity, grassy nose with pineapple and kiwi fruit notes on the palate: the hoped for stone and minerality was there to support the fruit, and finishing off with enough crisp acidity even after 17 years. An exceptional wine - wish I had more (1728 views) | | | Tasted by Burgundy Al on 2/2/2020: Good Wine with an Exciting Super Bowl (Chez Kailin - Northbrook IL): Small glass, brief note. Obviously from a ripe vintage with lots of concentration, but nothing flabby here, this is shockingly bright and fresh for Sauv Blanc at this age. (2463 views) | | | Tasted by steinersing on 6/15/2019 & rated 93 points: Precise and intense (1618 views) | | | Tasted by d'Artagnan on 9/14/2017 & rated 92 points: Verticale du Domaine Didier Dagueneau (Au Petit Resto): Ce vin fut couronné champion de la verticale, à la surprise générale!
Une bouche agréable et pas trop riche, je n'aurais jamais dit 2003 à l'aveugle. Il est agréable et bien équilibré, rond, mais pas trop riche. Un vin abouti, très sec, complexe. Excellent. 92 pts (2554 views) | | | Tasted by Mario17 on 9/14/2017 & rated 94 points: Verticale de Dagueneau au Petit Resto. Quelle belle bouteille! Un nez plus mur, touche de miel. Une bouche superbe, mure mais fraîche, un peu plus ronde mais un bel équilibre et belle longueur, délicieux! (2208 views) | | | Tasted by drwine2001 on 6/27/2017: Light golden. Some varietal grapefruit but also a pinch of pineapple. Medium weight, glycerine feel, adequate acidity, and just a hint of nuts. I was amazed at how well this has held up, but it is more like an old white Rhône in ways. (2235 views) | | | Tasted by etyc on 11/20/2014: An evening through the Loire valley (Imperial Treasure SPD, Paragon): This was a little shy/tight when poured, with a little noticeable heat/alcohol... But as it opened up in the glass, wow! This was clearly a step (or 2) up from the 03 Pur Sang. This is a big wine, no doubt - oak & fruits (apples, pineapples) melded together in harmony, supported by copious amount of acidity making it very balanced and not seemed too overweight. Tough choice between this and the Buisson. Still preferred the Buisson due to that extra bit of elegance and liveliness... (4733 views) | | | Tasted by Chrisinroch on 3/1/2014: P&P served a bit cold enjoyed over 90 minutes as it warmed. At first big and oaked and showing some alcohol. As it opened, it came into balance. Still plenty of fruit, a bit of oak, but nice salinity/minerality popped w some briny oysters. Nice but not nearly the wine that the 2000 was. (4419 views) | | | Tasted by mwanasheria on 10/19/2013 & rated 93 points: Fabulous oily richness, chalky minerality, gooseberries, herbs. Youthful but drinking great right now. (4037 views) | | | Tasted by Herve on 7/22/2013 & rated 89 points: Nez magnifique très citronné, bouche ample et exotique avec une légère chaleur alcoolique liée certainement au millésime. Un beau vin de gastronomie qui aurait mérité plus de tension minérale. Fond de carafe goûté le lendemain, vin éteint. Rapport qualité prix assez défavorable dans ce millésime.. Je ne vois pas beaucoup d'avenir plus favorable pour ce vin. (4478 views) | | | Tasted by gutt22 on 1/25/2013: No hint of the hot vintage in this wine. Medium yellow color. Stones and minerals on the nose, with a tropical edge to the fruit. In the mouth, vibrant and complex. This is profound Sauvignon Blanc. Hints of grassy complexity lurk below what's a remarkably and many-faceted fruit profile. Persistent finish. A (4184 views) | | | Tasted by Fur in the glass on 11/30/2012: Beautiful color, smelled of exotic fruits like pineapple, nice sharpness at lower temp but heated up quick into woody alcohol. Bit tired (2885 views) | | | Tasted by Fur in the glass on 8/1/2012: Pretty green-gold in the glass, lime on the palate and great finish. Didn't have the racy acidity we like in a Pouilly Fume/Sancerre but that was all right because this had a lot else. Would like to try a younger bottle and will probably not hang on to the 2007 I have as long as I had originally planned. Ouch on the price though (2924 views) | | | Tasted by Oriontreet on 7/25/2012 & rated 90 points: Still kicking, but on the decline. (2674 views) | | | Tasted by wpd on 7/27/2009 & rated 90 points: Mangum. Chilled and poured. Bit of petrol on the nose. Plenty of fruit, slightly sweeter and less crisp than previous bottles. Interesting wine. A first I thought was oxidized, but not sure that it is just the character of this wine. 03 was such a hot year. Over all a good wine, but I prefer other vintages. (4041 views) | | | Tasted by Rupert on 4/28/2009: Ledbury lunch with Keith Prothero: Catty, high toned, melon fruit, and with a petrol tone that made it taste old. Interesting rather than charming. (4746 views) | | | Tasted by minipanda on 4/2/2009 & rated 93 points: At Flat's (Archamps): Atypique, effet millésime. Caractère gras, opulent, complexe et multifacette. Un feux d'artifice, du nez en bouche. Grandiose. Hommage. (4533 views) | | | Tasted by Mpoob on 1/19/2009 & rated 92 points: I thought it still drinking well. It's seamless with nice fruit and still very alive acidity. (3825 views) | | | Tasted by kenmmm on 7/24/2008 & rated 88 points: Not as crisp as previous bottles (3967 views) | | | Tasted by winefool on 4/19/2008 & rated 94 points: Steven K. Dinner Party (Home): People say these don't age, but this 03 just keeps getting better with time. Full rich well integrated and complex. Most of the hard edges are gone and you're left with a great core of fruit and energy. A very nice sauvignon blanc... (4623 views) | | | Tasted by psmith on 3/20/2008: Forward for Silex. Penetrating citrus and mineral notes, but definitely more on the orange and darker fruits than normal. Nice backbone. Solid wine, but probably not the upside of the best Silex. (4044 views) | | | Tasted by slogan on 1/26/2008 & rated 96 points: Drank with Moules Mariniere and crusty bread. Fantastic! Amazing balance. Affirms my belief that this is the greatest SB maker in the world. (4188 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Didier Dagueneau Producer Wikipedia
Didier Dagueneau has been called a nonconformist, independent, eccentric, and maverick. He is also dedicated to producing some of the greatest white wines of the Loire — and all of France for that matter. He is considered by many to be a master of the sauvignon blanc grape.
He is on a crusade to redeem the reputation of authentic Pouilly-Fumé. Domaine Didier Dagueneau is located in Saint Andelain, a village in the Pouilly Fumé Appellation. He owns about 28 acres of land consisting of mainly clay and flint based soils (or ‘Silex’ in French). Dagueneau is a perfectionist and he attends to every detail — from vineyard management (biodynamic since 1993) to the cellar, which is said to look like a cathedral. He goes way beyond the regulations of the appellation — pruning severely, de-budding, de-leafing, thinning clusters, and keeping low yields — and each harvest is done manually over several tries (he has the labor receipts to prove it).
Others have written more eloquently about Dagueneau. The following passage was translated from Vallee de la Loire – Grandeur Nature by James Turnball.
A young rebel with convictions. Dagueneau owes his success to the strength of his convictions. A local winemaker’s son, he set out on his own in 1982. He began using oak barrels for his vinifications a couple years later and wines of great quality were not far behind. Certain traditionalists, however, said that his wines were not “real” Pouilly Fume.
Dagueneau’s non-conformity has helped him more than hurt him: his long tousled hair, his bushy beard, his intense gaze, not to mention his passion for sled dogs have all earned him the nickname “the madman of Saint-Andelain” and made him very popular with the press.
What does Dagueneau have that the other don’t? He is extremely meticulous and possesses a special intuition where winemaking is concerned. His goals are always authenticity and perfection. To obtain grapes of the highest quality, his vineyard workers spend at least three months carefully de-budding even after a severe pruning earlier in the year. And when the grapes are perfectly ripe, the harvest is done by hand, so that only grapes of impeccable condition are picked, the others are either thrown out or left on the vine to be picked later.
His new winemaking facilities, specifically adapted to Dagueneau’s techniques, use gravity for moving liquids and allow him to apply his ideas without the slightest compromise. After fermentation, the wines are aged in a beautiful cellar containing big barrels and “cigares” (small, long oval barrels which he designed and are made especially for him). The cellar is kept quite cool to limit interaction between the wine and the oak, thus avoiding an overly oaky aroma in the wine.
Dagueneau makes four different dry white wines, all Pouilly Fumés. His basic wine is the En Chailloux, a blend from several vineyards. Next step up is the Buisson Menard, more flinty in style, but still round, and more ageworthy. The remaining two wines are both superstars from single vineyards, and are barrel fermented. Both come from slate soils with one being called Silex, and the other known as Pur Sang.
Pur Sang means “Thoroughbred” in English. The flavors tend to fall somewhere in between the En Chailloux (which accounts for half his production and is his softest, friendliest wine) and Cuvée Silex (his most structured cuvée). The Pur Sang is said to be a more hedonistic Sauvignon (often on par with the Silex), but less mineral driven.
That being said the minerality comes through loud and clear on the nose as well as lemon, citrus, white flowers and some fresh hay. On the palate, very structured, rich and creamy with pronounced mineral components, chalky and loads of lemon zest with a hint of tangerine and nectarine. Great acidity with a very clean, pure and an extremely long finish.
The acidity and strong mineral components make this a great pairing for mussels, raw clams or oysters as well as other seafood dishes. Also, seems as though this wine might benefit from 2-3 years of cellaring….
They say that in the United States, scores sell wine. In Europe, a good story sells wine. Dagueneau is a great story — and his wines are also scored well and often included in TWS Top 100 Wines in any given vintage.
View releated post Didier Dagueneau Blanc Fumé de Pouilly, 2006.
This wine may not be a great value (ok, it isn’t a good value) or very easy to find, but it is worth seeking out — and it might be a good time to do so given that 2006 was such a good year in Loire. Not to mention that his lore will only continue to increase and the dollar shows no signs of getting up off its knees.
A stunning wine. Imported by Polaner Selections.
Didier Dagueneau was tragically killed on September 17, 2008 when the ultralight plane he was piloting experienced problems during take off and crashed. He was only 52 years young. He had accomplished so much and his wines established a benchmark for sauvignon blanc, yet it seemed as though he was just getting started. He will be missed.
Sauvignon Blanc Varietal CharacterFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comLoire Valley Vins du Val de Loire (Interprofession des Vins du Val de Loire)
Jancis Robinson vintage reports
Wine Spectator vintage reports
Wine Scholar Guild vintage reports
2016 vintage:
"Quality and concentration is good, with Chenin Blanc being particularly noteworthy in 2016 while Sancerre is thought to be the best of the Sauvignon Blanc appellations. Cabernet Franc is 'delicious, ripe and fruity' according to Loire courtier Chris Hardy." - Jancis Roninson
2017 vintage reports:
Jancis Robinson
Vinfolio
"2018 wines will not be typical of the Loire rather they will have the characteristics of wines from much further south" - Philippe Gilbert
2019 vintage:
Academie du Vin report
"the warm 2019 vintage is characterised by a surprising freshness" - Jim Budd
Vineyards on weinagen-infoPouilly-Fumé Single vinyards on weinlagfen-info |
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