Pouilly Fumé, Buisson Renard, 2014

  Didier Dagueneau

Powerful but fine boned and mineral in attack, with rich citrus and bergamot notes below. This is more backward than the other cuvees, but still possesses wonderful energy and line. Broad but compact with it. A cuvee originally called "Buisson Menard" that was once incorrectly described by a wine jounrnalist as "Buisson Renard," Didier Dagueneau found this amusing and the name stuck. A 1.50 ha parcel in the commune of Les Berthiers planted on rich clay soils that gives powerful, structured wines. Fermented and aged in oak barrel but like all of these wines, the oak character is not noticeable in terms of flavour.

Contains Sulphites.

About 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.

Appellation: Pouilly-Fumé

Pouilly-Fume can only be made from Sauvignon Blanc grown in the region surrounding the town of Pouilly-sur-Loire, and alonside Sancerre, represents the potential for the finest and most complext of all of France's Sauvignon Blancs. The wines are often characterised by a flinty characteristic attributed to the high flint (Silex) content in the local limestone soils.