Wispy gunsmoke , touch of herbaceous wheat grass , white stonefruits and kumquats. Very highly toned with freshness and sea breeze and long lasting acidity. Keep.
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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.
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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.
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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.
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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.
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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.
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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+
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Pale straw color. Aromas of lime, gooseberry, white flowers, grass, hay, and wet rocks. On the palate, this has a vanilla and sweet floral note to it, but the gooseberry and grass notes show through with time in the glass. Very polished and a nice wine, but the nose outshines the palate presentation tonight. For my tastes, might have been better as a sip a year or two back, but still holding and a fine wine.
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Drinks better a little warmer, has only a bit of grassiness but is very well integrated with a bit of grass, lemon, some pretty acidity. Nose is a bit reticent. Not so grassy, maybe a little lemon curd. We miss you already Didier.
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This is a young wine in need of decanting. A more exotic/flamboyant expression of Pouilly-Fume, but clearly a great wine. Piercing minerality, citrus/green fruit flavors that expand into something more exotic (un-ripe peach) with air. Very expressive on the palate and a long, long penetrating finish. Outstanding wine.
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This is quite the wine, that almost lives up to its reputation. It was a litltle mute on opening, but once it warmed up a bit and got some air really started to show itself nicely. Soft, but pronounced flavours, great aromatics and perfectly balanced acidity.
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By far the most interesting sauv blanc I have ever had. Color is pale straw. Lush medium bodied wine. On the nose there is citrius, lemon, a hint of grass, and wet stone. On the palate it is mouthfilling with more lemon, grapefruit, gooseberry, crabapple, herbaceous component, bitter nut in there and ends with great minerality and acidity. The finish is very long, over the 1 minute mark and very clean. There was a nice lychee note when the bottle was first open that really did it for me, but it faded the longer it was open. Very complex wine, does really well with seafood, especially with a lemon sauce.
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Funny cause it was different from what I remember from the last bottle I had but still a tremendous wine and one of the best SB on earth in my opinion. Nose is incredibly mineral. Palate is somewhat lush compared to other Dagueneau's wines but the balance and the length of this wine are simply amazing. I could drink this wine over and over and still have a huge smile on my face!
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First, I must admit I have not yet figured out what all the fuss is about Dagueneau's wines. Anyhew, this white, like many better examples, is best served at about 5-10 degrees F below cellar. Any colder than that and it loses all of its nose and flavor components. On the nose, green apple, vanilla (did this see a bit of oak as is Dag's MO?) and maybe a bit of carmel. It is very lively, a very healthy dose of pippin apple acidity (malic?) and I dare say Dag's eschewed ML fermentation on this wine. Certainly there is NOT the creaminess we associate with partial to full ML. Along with that green apple, some would say perhaps crabapple, comes a hint of citrus (lemony) and a lime minerality that becomes just a bit bitter when it warms too much. A very good wine, certainly. Enough to make me write home to momma...probably not. As usual, my palate has nothing in common with old Jimmy Suckling's over at WS. 95 points?
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Loire tasting (Michaels appartment): Light straw yellow color. Striking nose with cat's pee, gooseberry and elder flower, but very clean cut. On the palate it has striking vegetable notes and gooseberry. Good length with some lemon and flint on the finish. The lively fruit acidity is mouth watering. The sauvignon blanc fruit is clearly expressed here, with crystal clean fruit.
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Lithe and mineral driven this was so light and delicate that the intensity of the minerality almost took me off guard. This seemed to be calling for raw oysters or scallops...but it was so good that I just wound up drinking most of it before the food arrived...
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3rd bottle of this wine in the past year and my scores keep declining. Very pale yellow. A lot of grapefruit on the nose with some slight mineral.Balanced on the palate, but with much too much grapefruit. Not acidic, but not enough mineral for me, even though well made.
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Wow...Amazing wine. Nose is awesome with some asparagus/leeks aromas, grapefruit, wet stones, white flowers, green apple, lemon..all coming out one after the other. The first sip is like biting a lemon! Tremendous acidity incredibly dry! But even this very high acidity the wine is completely balanced: lemon, grapefruit, mineral and floral notes with a very long finish slightly bitter. The fruit is clean and focused surrounded by this tremendous acidity. Flavors are all over the palate. I think this wine must see some kind of short barrel again/fermentation judging by the very light coconut aromas on the nose. This is the first time that I found a Sauvignon blanc complex and this is a great great wine (and only 11.5%).
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A nice wine but I have a hard timing finding mid-90's from it. Nearly clear in color. Nose is somewhat muted, maybe with some pineapple and grass. Not like a Kiwi, this has more acidity, with a fruit core tending towards kiwi and grapefruit with a definiite lime flint. Definitely a unique wine and there are probably few like it in the world.
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Very nice wine. Not quite as good as the last bottle, but could have been the food it was consumed with. Pale straw yellow. Slight nose of minerals and a tad of grapefruit. A nice balance on the palate with more minerals, crushed stones, some grapefruit and a hint of grassiness. A little more citrus than the last time which accounts for my 2 points lower score, but still very fine.
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Wellfleet Dinner (The Fish Guy Market - Chicago, IL): Staw in color with a huge nose of grapefruit, grassy and steely notes. Complex and layered on the medium bodied palate. Focused fruits, floral notes and minerals are interwined. Seamless and long.
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Consumed at dinner with friends with some smoked salmon and blinis. Sauv Blanc is one of my favorite whites, and this is a BIG one. The palate was more intense than any French SB I've ever had, but bigger than any NZ SB I've had. The nose was huge compared to any previous white I've had, whether Riesling, Chardonnay or whatever. Other than that. it was classic SB with lots of grapefruit and minerals. I didn't notice much grass. We have one more bottle of this and a few more bottles of other Dagueneau wines. I'm looking forward to trying them in a few years!
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The best Sauv. Blanc that I have ever had. Consumed with first course at a fine wine dinner (e.g. 86 Figeac and Pichon L., 90 La Chapelle, and 83 Haut Brion and Y'quem) with 7 other experienced consumers who all enjoyed it and commented how well it went with the food. Nice pale yellow color. Grapefruit and minerals on the nose as well as on the palate with a slight grassiness . Long finish. Impressed by the balance and harmony of the flavors. Not over the top, but smooth, delicious and harmonious. My first experience with a Dagueneau wine, but it will not be the last. Somewhat expensive for a Loire white, but a bargain when compared to the prices of white burgundy of inferior quality.
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Drunk side by side with the Hippolyte Reverdy Sancerre (see TN). the Buisson Renard was more ripe / fatter, with melon and fig fruit, along with citrus, and just a hint of herbaceousness. There's a lot going on here. Excellent.
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1/5/2016 - Alex H wrote: 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.
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5/9/2015 - ghostofgotham wrote: 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.
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3/9/2014 - aaronwine Likes this wine: 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.
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10/5/2013 - svdheijden wrote: 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.
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6/22/2013 - MC wrote:
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-
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6/1/2012 - MC wrote:
Good, but drink now. A-
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1/30/2012 - guitarguy wrote: 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.
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5/2/2011 - timewithwine wrote:
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.
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4/5/2011 - mhauser wrote:
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+
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2/11/2011 - garagar wrote: 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.
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1/8/2011 - DoubleD1969 wrote: 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.
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1/4/2011 - SteveG wrote: 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.
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11/21/2010 - guitarguy wrote:
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.
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11/6/2010 - bg2167 wrote: 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.
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10/11/2010 - DoubleD1969 wrote: 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.
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9/3/2010 - WeeklyWinePick.com wrote: 97 Points
Most intense wine I've ever tasted
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6/3/2010 - Benj wrote: 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.
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5/15/2010 - timewithwine wrote:
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.
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5/14/2010 - chrisa23 wrote: 89 Points
Light, possibly faded and past prime. Very lemony with some minerality.
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4/24/2010 - timewithwine wrote:
For HdR 2010. With John Tomasso at Artisan Restaurant. I swear this thing is corked, but JT says not.
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3/3/2010 - Eric Likes this wine: 93 Points
Stellar bottle. Surprisingly exotic on the nose with kiwi and slate. Bracing minerality and salinity on the palate. Nervous, energetic, electric wine.
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2/21/2010 - paulst wrote: 94 Points
Complex pear, light peach, earth, lemon; wonderfully complex; smooth well balanced; finish goes on and on.
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2/19/2010 - Biggsy wrote: 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.
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12/30/2009 - cos82 wrote: 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.
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11/1/2009 - guitarguy wrote: 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.
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10/24/2009 - fredb wrote:
Pale straw color. Aromas of lime, gooseberry, white flowers, grass, hay, and wet rocks. On the palate, this has a vanilla and sweet floral note to it, but the gooseberry and grass notes show through with time in the glass. Very polished and a nice wine, but the nose outshines the palate presentation tonight. For my tastes, might have been better as a sip a year or two back, but still holding and a fine wine.
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2/14/2009 - guitarguy wrote: 91 Points
Drinks better a little warmer, has only a bit of grassiness but is very well integrated with a bit of grass, lemon, some pretty acidity. Nose is a bit reticent. Not so grassy, maybe a little lemon curd. We miss you already Didier.
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1/14/2009 - pbaek wrote:
This is a young wine in need of decanting. A more exotic/flamboyant expression of Pouilly-Fume, but clearly a great wine. Piercing minerality, citrus/green fruit flavors that expand into something more exotic (un-ripe peach) with air. Very expressive on the palate and a long, long penetrating finish. Outstanding wine.
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12/26/2008 - Bardamu wrote: 91 Points
This is quite the wine, that almost lives up to its reputation. It was a litltle mute on opening, but once it warmed up a bit and got some air really started to show itself nicely. Soft, but pronounced flavours, great aromatics and perfectly balanced acidity.
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11/6/2008 - manonthemoon wrote: 93 Points
By far the most interesting sauv blanc I have ever had. Color is pale straw. Lush medium bodied wine. On the nose there is citrius, lemon, a hint of grass, and wet stone. On the palate it is mouthfilling with more lemon, grapefruit, gooseberry, crabapple, herbaceous component, bitter nut in there and ends with great minerality and acidity. The finish is very long, over the 1 minute mark and very clean. There was a nice lychee note when the bottle was first open that really did it for me, but it faded the longer it was open. Very complex wine, does really well with seafood, especially with a lemon sauce.
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6/15/2008 - french16 wrote: 93 Points
Funny cause it was different from what I remember from the last bottle I had but still a tremendous wine and one of the best SB on earth in my opinion.
Nose is incredibly mineral. Palate is somewhat lush compared to other Dagueneau's wines but the balance and the length of this wine are simply amazing.
I could drink this wine over and over and still have a huge smile on my face!
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5/18/2008 - guitarguy wrote: 90 Points
First, I must admit I have not yet figured out what all the fuss is about Dagueneau's wines. Anyhew, this white, like many better examples, is best served at about 5-10 degrees F below cellar. Any colder than that and it loses all of its nose and flavor components. On the nose, green apple, vanilla (did this see a bit of oak as is Dag's MO?) and maybe a bit of carmel. It is very lively, a very healthy dose of pippin apple acidity (malic?) and I dare say Dag's eschewed ML fermentation on this wine. Certainly there is NOT the creaminess we associate with partial to full ML. Along with that green apple, some would say perhaps crabapple, comes a hint of citrus (lemony) and a lime minerality that becomes just a bit bitter when it warms too much. A very good wine, certainly. Enough to make me write home to momma...probably not. As usual, my palate has nothing in common with old Jimmy Suckling's over at WS. 95 points?
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5/16/2008 - Terkel wrote: 91 Points
Loire tasting (Michaels appartment): Light straw yellow color. Striking nose with cat's pee, gooseberry and elder flower, but very clean cut. On the palate it has striking vegetable notes and gooseberry. Good length with some lemon and flint on the finish. The lively fruit acidity is mouth watering. The sauvignon blanc fruit is clearly expressed here, with crystal clean fruit.
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1/29/2008 - Matthew&Elizabeth wrote: 95 Points
This is very special stuff.
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1/19/2008 - Kirk Grant wrote: 91 Points
Lithe and mineral driven this was so light and delicate that the intensity of the minerality almost took me off guard. This seemed to be calling for raw oysters or scallops...but it was so good that I just wound up drinking most of it before the food arrived...
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11/16/2007 - cos82 wrote: 88 Points
3rd bottle of this wine in the past year and my scores keep declining. Very pale yellow. A lot of grapefruit on the nose with some slight mineral.Balanced on the palate, but with much too much grapefruit. Not acidic, but not enough mineral for me, even though well made.
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10/20/2007 - french16 wrote: 94 Points
Wow...Amazing wine.
Nose is awesome with some asparagus/leeks aromas, grapefruit, wet stones, white flowers, green apple, lemon..all coming out one after the other.
The first sip is like biting a lemon! Tremendous acidity incredibly dry! But even this very high acidity the wine is completely balanced: lemon, grapefruit, mineral and floral notes with a very long finish slightly bitter. The fruit is clean and focused surrounded by this tremendous acidity. Flavors are all over the palate. I think this wine must see some kind of short barrel again/fermentation judging by the very light coconut aromas on the nose.
This is the first time that I found a Sauvignon blanc complex and this is a great great wine (and only 11.5%).
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9/7/2007 - guitarguy wrote: 90 Points
A nice wine but I have a hard timing finding mid-90's from it. Nearly clear in color. Nose is somewhat muted, maybe with some pineapple and grass. Not like a Kiwi, this has more acidity, with a fruit core tending towards kiwi and grapefruit with a definiite lime flint. Definitely a unique wine and there are probably few like it in the world.
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5/1/2007 - StewartWent wrote: 88 Points
Very dry and tart early. Sharp acid. Minerals, chalk, lemon, unyielding despite its age. Lean but well structured.
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4/14/2007 - cos82 wrote: 92 Points
Very nice wine. Not quite as good as the last bottle, but could have been the food it was consumed with. Pale straw yellow. Slight nose of minerals and a tad of grapefruit. A nice balance on the palate with more minerals, crushed stones, some grapefruit and a hint of grassiness. A little more citrus than the last time which accounts for my 2 points lower score, but still very fine.
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11/30/2006 - Nanda wrote: 92 Points
Wellfleet Dinner (The Fish Guy Market - Chicago, IL): Staw in color with a huge nose of grapefruit, grassy and steely notes. Complex and layered on the medium bodied palate. Focused fruits, floral notes and minerals are interwined. Seamless and long.
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8/31/2006 - JBBridge wrote: 91 Points
Consumed at dinner with friends with some smoked salmon and blinis. Sauv Blanc is one of my favorite whites, and this is a BIG one. The palate was more intense than any French SB I've ever had, but bigger than any NZ SB I've had. The nose was huge compared to any previous white I've had, whether Riesling, Chardonnay or whatever. Other than that. it was classic SB with lots of grapefruit and minerals. I didn't notice much grass. We have one more bottle of this and a few more bottles of other Dagueneau wines. I'm looking forward to trying them in a few years!
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7/27/2006 - cos82 wrote: 94 Points
The best Sauv. Blanc that I have ever had. Consumed with first course at a fine wine dinner (e.g. 86 Figeac and Pichon L., 90 La Chapelle, and 83 Haut Brion and Y'quem) with 7 other experienced consumers who all enjoyed it and commented how well it went with the food. Nice pale yellow color. Grapefruit and minerals on the nose as well as on the palate with a slight grassiness . Long finish. Impressed by the balance and harmony of the flavors. Not over the top, but smooth, delicious and harmonious. My first experience with a Dagueneau wine, but it will not be the last. Somewhat expensive for a Loire white, but a bargain when compared to the prices of white burgundy of inferior quality.
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4/20/2006 - Ben Andersen wrote:
Drunk side by side with the Hippolyte Reverdy Sancerre (see TN). the Buisson Renard was more ripe / fatter, with melon and fig fruit, along with citrus, and just a hint of herbaceousness. There's a lot going on here. Excellent.
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