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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.5 pts. and median of 95 pts. in 2 notes) - hiding notes with no text | | | Tasted by wjl88 on 8/28/2022 & rated 97 points: Very strong nose of fruit -- a bit ripe to call it high fidelity, but distinct enough none the less.
Different expression of Pouilly Fume -- generally I found much of the Sauv Blanc open with a strong nose of smoke and minerals before it expresses the fruit and acidity. Asteroide expresses the minerals in a pretty different way.
The minerality of Asteroide is best described as marble. It is sleek, refined, and effortless in how well it carries. It is emotional -- who knew Sauvignon Blanc could be so emotional? The finish is so effortless yet present, it's almost like looking a beautiful marble statue. I wish I had the art history background to tell you what, but I'm just a philistine enjoying this wine today.
There's a concept in tea -- stemming from a type of oolong called "cliff tea" -- called yanyun. The highest end yancha doesn't just taste like minerals, but it coats your throat, stomach, and the best ones will create echoes of minerality that reverberates through your body, a terroir expression of where these teas grow -- from cliffs. The Asteroide displays similar characteristics - a rarity in wine, as it's not just in the palate, but it rings through your whole body.
The minerals are accompanied by a bright acid that can be described as the perfect amount of sunlight -- not too strong that it's harmful, but just enough to be bright and pleasant. It carries with it expressions of fruit. This expresses itself with the most immense clarity in the finish -- hinted with the palate, and concluded with the finish. The marble glistens, as the sunlight embraces it.
The minerals and the acid and the fruit integrates, but as it integrates, there is action. The acid, as it swirls into its place in the wine, dances with the minerals. It is chiseled. There are layers, but still soft. The marble analogy does not fail. As the wine continues to evolve, a sense of plushness evolves, almost reminiscent of the plush tannins of reds from Bordeaux. But it isn't quite plush -- like staring at marble.
The density of this wine allows it pair well with quite heavy dishes. The wine was drank with the Summer menu at Eleven Madison Park -- gorgeous pairing with the Tomato and Tofu dish particularly, although it costarred very well with others. It is distinct and it stands on its own, as it is dense -- only playing well the food has a bit of acidity to pierce through it along with quite a bit of richness.
Incredible wine. Effortless in how it expresses its terroir -- simply emotional. And I say again -- who knew Sauv Blanc could be so emotional? And more importantly -- is this what Sauv Blanc should be? I am not sure if this should be considered the quintessential Sauvignon Blanc, but I can imagine that this may be the best the grape has to offer. (1018 views) | | | Tasted by Goodwine4ever on 6/15/2022 & rated 94 points: J'ai eu le grand privilège de goûter a ce vin mythique !
Dégusté à l'aveugle, d'une immense finesse, le vin ce dévoile sur des notes de Miel, Cire d'abeille, Poire fraîche ainsi qu'une petite pointe citronné. Jamais j'aurais dit que c'était du Sauvignon-blanc, j'étais plus sur du Chenin Blanc. Magnifique fraîcheur et minéralité typique des vins de Dagueneau mais en ce qui concerne la finesse, celui la gagne haut la main sur ses autres cuvées ! Grand vin, il y a aucun doute la dessus. (1111 views) |
| 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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