External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 51 notes) - hiding notes with no text | | | Tasted by Alex H on 1/5/2016 & rated 89 points: Wispy gunsmoke , touch of herbaceous wheat grass , white stonefruits and kumquats. Very highly toned with freshness and sea breeze and long lasting acidity. Keep. (4245 views) | | | Tasted by ghostofgotham on 5/9/2015 & rated 91 points: In the process of materizing now, but there is still enough acidity to carry it. There is a rich oily-ness to the texture now that it didn't have as a younger wine. The nose shows hints of caramel and dried tropical fruit. Palette shows a bit of dried pineapple and tart lemon. A majestic wine from a majestic winemaker. RIP Didier. (4177 views) | | | Tasted by aaronwine on 3/9/2014 & rated 93 points: From magnum. Very pleased to have found this bottle. Agree with other reviewers. Starts out new world in style but then finishes decidedly french. Floral citrus with great mineral expressions. Recommend drink now. (4821 views) | | | Tasted by svdheijden on 10/5/2013 & rated 92 points: At first sniff, one could easily confuse this one with a new world Sauvignon Blanc because of the abundant tropical fruits (pineapple, kiwi, even mango), but then the Burgundy like butter and the minerality kick in and give away the unique Dagueneau marriage between Loire and Burgundy styles. Still showing strong, but drink now - 2 years. (5252 views) | | | Tasted by MC on 6/22/2013: The most exotic and expressive of the 2004s, and the crowd favorite, but I preferred the Vatan for it's earth and stone. B+/A- (5463 views) | | | Tasted by MC on 6/1/2012: Good, but drink now. A- (4132 views) | | | Tasted by guitarguy on 1/30/2012 & rated 93 points: Sadly my last bottle of the "Madman"'s wine, RIP Didier. I will attempt to be as objective as possible in ths review. Almost certainly the finest of my bottles, perhaps among the best Sauvignons I have had the pleasure of tasting. Grassy, lemon-lime nose. Laser like focus from acidity, but a caressing, lanolin backbone. Lime, mineral, grass. Absolutely no oxidation but I have great storage. Long, long finish. A very fitting tribute. (4186 views) | | | Tasted by timewithwine on 5/2/2011: Everything good about white grapefruit can be found in this bottle just now: white grapefruit juice ripe with pulp, zest of white grapefruit, and even the color of white grapefruit. I’d been watching this in a local wine store, sitting there on its side for the past year or more. Finally, I asked the owner how badly he wanted to sell it. “How badly do you want to buy it?” he asked. “Not [that price] badly,” I replied. He knocked $25 off and we were both happy. Yeah, the wine is past peak, but not a lot. No hint of oxidation either. We limestone and smoke fill out the palate. The mouthfeel is sharp with acid. No hint of the ruby red grapefruit that earlier consumed bottles have. But that’s ok. The white grapefruit will do just fine for now. 11.5% alc. With grilled chicken. Recommended, but leaning to Highly Recommended. (614 views) | | | Tasted by mhauser on 4/5/2011: Probably the most intense sauvignon blanc I've had. Lots of bright, lemony acidity. Tart and tasty. The downside was that there was a little bit of oxidation on the back end, so as others have noted, it's probably all downhill from here, so drink now. VG+ (4334 views) | | | Tasted by garagar on 2/11/2011 & rated 88 points: Very aromatic: apricots, flowers, tropical fruits, Riesling-like aromas and a mineral touch. On the palate acid, greasy, peach flavours and nice after taste. Paired very well with tuna toasts with olive oil.
Again a very good wine, but the price it´s too high in my opinion and it penalizes the final score. (3966 views) | | | Tasted by DoubleD1969 on 1/8/2011 & rated 90 points: Same experience and notes as previous. I guess the Pur Sang and Merry Edwards have set the SB bar pretty high. The Buisson Renard is good but not for the price. (3819 views) | | | Tasted by SteveG on 1/4/2011 & rated 86 points: Light golden with waxy herbaceous nose. Relentlessly tart, cold or warm, first day or fourth. Undeniably Sauvignon Blanc, and remarkably intense for such low alcohol (11.5%), somehow the acid never got out of the way. (3677 views) | | | Tasted by guitarguy on 11/21/2010: No doubt this drinks better with a bit of air and a bit on the warmer side. It also has, to my taste, entered a downhill slide and I recommend a one-two year drinking window. Lemon, cinnamon and other spices on the nose, it is the veritable lime-kissed rock waxed poetic by Rimmerman. Lime, rock, vanilla. On the back end, I wonder if this just has the smallest bit of cork to it. Still finishes long, but I think this is on the downside, as I said. (3750 views) | | | Tasted by bg2167 on 11/6/2010 & rated 89 points: This needs to be drunk at room temperature. Got none of the oxidation mentioned previously. For me, it's drinking at its peak. Nicely integrated acidity. Interesting secondary notes. Might have been a little bit of cork taint too. Nose was a little "sweaty sock" but nothing off was tasted on the palate. This was tasted alongside an 07 Pouilly Fume and 07 Silex. (3731 views) | | | Tasted by DoubleD1969 on 10/11/2010 & rated 90 points: I was curious about this producer and the wine. Drank in plastic cups, in a state park along the Oregon Coast with good friends, a dozen oysters, and a couple of Dungeness crabs. The color of the wine appeared appropriate for its age - yellowish with a green tinge to it. The nose was very citrusy with some granny smith and a bit of cut grass. On the palate, the wine was heavier than its Kiwi cousin, but the flavor intensity seemed muted. This was good wine. Not so great of a QPR though. (3749 views) | | | Tasted by WeeklyWinePick.com on 9/3/2010 & rated 97 points: Most intense wine I've ever tasted (4117 views) | | | Tasted by Benj on 6/3/2010 & rated 89 points: Another trip to The Sampler (The Sampler (Upper Street, Islington, London)): Quite a light nose, but what's there is very floral, lots of honeysuckle, very pretty. The palate is remarkable, certainly unlike any SB I've tasted before. Nutty, citric, exceptional acidity, a little maturity showing with a very slight oxidative character that is actually a nice addition. But I don't love it. Sure, it's different and interesting, but it's also obscenely overpriced. £68. I've had better Sauvignon Blancs for a fifth of the price. (4492 views) | | | Tasted by timewithwine on 5/15/2010: The last time I opened a bottle of this wine, it was a true disappointment. Either it suffered from severe bottle variation (which I’ve not encountered with this wine previously) or it was slightly corked. It showed none of the distinct Ruby Red Grapefruit for which this is known. Yeah, it had minerality, but not much else. So, I opened this one with some trepidation.
This a pale golden rimed wine with an almost clear core. A swirl and then a “little sniffy sniff ... and there it is: Ruby Red Grapefruit. Jeez, this a welcome delight. So clean, fresh and vibrant. Excellent minerality with wet limestone. A touch of smoke on the finish. I love this wine. 11.5% alc. With seared scallops in a lime beurre blanc sauce. Highly Recommended. (610 views) | | | Tasted by chrisa23 on 5/14/2010 & rated 89 points: Light, possibly faded and past prime. Very lemony with some minerality. (4133 views) | | | Tasted by timewithwine on 4/24/2010: For HdR 2010. With John Tomasso at Artisan Restaurant. I swear this thing is corked, but JT says not. (609 views) | | | Tasted by Eric on 3/3/2010 & rated 93 points: Stellar bottle. Surprisingly exotic on the nose with kiwi and slate. Bracing minerality and salinity on the palate. Nervous, energetic, electric wine. (5224 views) | | | Tasted by paulst on 2/21/2010 & rated 94 points: Complex pear, light peach, earth, lemon; wonderfully complex; smooth well balanced; finish goes on and on. (4650 views) | | | Tasted by Biggsy on 2/19/2010 & rated 95 points: Light yellow. Vibrant aromatic nose with floral honey, white flower blossom, ripe stone fruits and a little hint of grassy-ness. Intense and flavoursome on the palate with peaches, grapefruit, nuts and key-lime pie. Lovely balance and precise flavours. Long and layered. (4013 views) | | | Tasted by cos82 on 12/30/2009 & rated 87 points: 5th bottle from my cellar and least impressive. No nose and lemon water on the palate. After half hour less citrus and some minerality. A decent drink in time, but not as good as first several bottles. (4824 views) | | | Tasted by guitarguy on 11/1/2009 & rated 91 points: I was able to obtain some BR and regular Dags Sauvi a few years ago and I have to admit, I did not see the attraction, until this bottle. This wine has finally integrated, strapping acidity merging with grapefruit, citrus and rock to form a very attractive quaff. Perhaps remaining bottles should be put on a short drink leash. Drink in the next year. (4907 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Hemming, MW
JancisRobinson.com (7/18/2017)
(Didier Dagueneau, Buisson Renard Pouilly-Fumé White) Subscribe to see review text. | By Chris Kissack
Winedoctor, July 2017 (7/1/2017)
(Domaine Didier Dagueneau Buisson Renard Pouilly-Fumé White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/15/2006)
(Didier Dagueneau Buisson Renard) Very nice, clean, chalky nose; light-medium oily textured, solid, dry, Sauv Blanc, lime palate; medium finish 92 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Winedoctor and RJonWine.com. (manage subscription channels) |
| 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 |
|
