Domaine Didier Dagueneau, Buisson Renard, Vin de France, Loire, France ***On Allocation***, 2020

Producer Profile

Domaine Didier Dagueneau – Iconic Pouilly-Fumé with a cult following!

Founded in 1982 by the legendary Didier Dagueneau, this celebrated estate in Saint-Andelain, in the heart of Pouilly-Fumé, produces some of the most distinctive and sought-after Sauvignon Blancs in the world. Revered by collectors and sommeliers alike, Dagueneau wines are benchmarks not only for Pouilly-Fumé but for the entire Loire Valley – including top-tier Sancerres. Didier came from a winemaking family but first found fame as a champion motorcycle sidecar racer before becoming a revolutionary force in the wine world. Unafraid to challenge convention, he transformed the image of Pouilly-Fumé through the apdoption of low yields, biodynamic farming, horse-drawn ploughing, and meticulous attention to detail in both vineyard and cellar. His wines became known for their power, precision and ageworthiness, showcasing the pure expression of Sauvignon Blanc with a flinty, mineral-driven edge. Oak ageing and extended lees contact add depth, texture, and complexity, making these wines stand out on any wine list. Today, Didier’s son Louis-Benjamin Dagueneau carries the torch, upholding his father’s legacy with the same uncompromising standards. Under his guidance, the domaine remains a symbol of innovation and excellence.

Viticulture

The grapes come from sustainably farmed, old-vine Chenin parcels located on limestone and flint-rich soils that impart distinct mineral qualities. François Dagueneau’s approach is deeply respectful of the vineyard ecosystem, avoiding synthetic chemicals and encouraging biodiversity. Hand harvesting ensures only perfectly ripe, healthy fruit is selected, capturing the natural balance between sugar, acidity, and flavour precursors.

Winemaking

Fermentation is spontaneous, relying solely on indigenous yeasts to preserve the character of the vineyard. The wine undergoes ageing on fine lees in a combination of stainless steel tanks and neutral oak demi-muids. The use of old oak barrels adds subtle texture and complexity without imparting overt wood flavours, while gentle lees stirring enhances mouthfeel and freshness. Minimal intervention throughout the process allows the pure minerality and freshness of the fruit to shine through.

Tasting Note

The wine is sharply focused and lively, revealing layers of quince, lemon zest, and wet stone, supported by crisp acidity and a saline, persistent finish. Elegant and energetic with superb terroir expression.

Food matching

Oysters and shellfish, grilled white fish with lemon butter, or soft, tangy goat’s cheese.