Silex
    Didier Dagueneau

    Silex,

    Destination

    vintage

    Didier Dagueneau, Silex, 2017

    Justerini & Brooks Tasting note
    Didier Dagueneau, Silex, 2017

    Silex has a huge complexity of fruit that mingles with notes of crushed flint and transcends anything appellation or varietal – this is so clearly a very grand terroir. Verdant and peachy initially, then with a note of citrus cream on the palate, alongside fresh verbena and vanilla pod and bitter orange on sleek black flint. Layers after layer of flavour here, shimmering in the light and drawing you in to a core of firm, pungent minerality. Superb plus.

    ABV:
    13.5%
    93/100
    Rebecca Gibb, Vinous
    The 2019 Pouilly Fumé Silex shows an initial tenderness, sitting quietly and not shouting that it's made it into your glass. This is a wine that has its act together, feeling integrated and balanced with plentiful concentration and a savory long finish. A delicate dill note, which is a characteristic of oaked Sauvignon peeks out amid the hush.
    Date Reviewed:
    08/2022
    Drinking Window:
    2022 - 2034

    specifications

    country:
    France
    region:
    Loire
    Appellation:
    style:
    Grape Variety:
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
    Didier Dagueneau

    Didier Dagueneau

    Something of a maverick in the Loire, Didier had been single-mindedly dedicated to producing wines of the utmost quality with the specific aim of producing the "the best Sauvignon Blancs in the world," until his untimely and tragic death in September 2008. Didier was by no means afraid of experimentation, one of the few to ferment his Sauvignon's in oak barrels. His 11.5 hectares of land are spread over the Pouilly appellation and consist of mainly clay and flint based soils – ‘Silex’ in French. Low yields through de-budding and short pruning, and a manual harvest of successive ‘tris’ ensure that only the healthiest grapes are used. Each of his cuvées are all or part fermented in a mixture of barriques, and, increasingly, demi muid barrels. His son, Benjamin, will now take total control of winemaking and continue his father's great legacy.

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