Domaine Didier Dagueneau, Jardins de Babylone Demi Sec, Vin de France, Loire, France, 2020

Producer Profile

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

Founded in 1982 by the legendary Didier Dagueneau, this iconic estate in Saint-Andelain (Pouilly-Fumé, Loire Valley) 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 Sancerre. Didier came from a winemaking family but followed his own path—first as a champion sidecar racer, then as a revolutionary force in the wine world. Unafraid to challenge convention, he transformed the image of Pouilly-Fumé with low yields, biodynamic farming, horse-drawn plowing, and meticulous attention to detail in both vineyard and cellar. His wines are known for their power, precision, and age-worthiness, showcasing the pure expression of Sauvignon Blanc with a flinty, mineral-driven edge. Oak aging 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, continuing the legacy with the same uncompromising standards. Under his guidance, the domaine remains a symbol of innovation and excellence.

Viticulture

The vineyard is a mixture of clay and chalky limestone and all of the grapes are grown on the estate, dry farmed and hand harvested.

Winemaking

The carefully pressed must is fermented with indigenous yeasts and extended lees contact and barrel aged in large format oak.

Tasting Note

This wine captures the very essence of Jurançon. Intensely aromatic, it opens with alluring notes of truffle, quince, exotic fruits, and bright citrus. On the palate, it’s a golden, multi-layered experience—vibrant acidity and stony minerality provide structure and lift, while a touch of residual sugar beautifully balances the wine’s natural intensity.

Food Matching

The top pairing with this would be aged goats cheese, seafood or sashimi, duck with apricot and quince glaze.