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Didier Dagueneau Pouilly Fumé Buisson Renard 2018

Availability:

In stock

SKU

FRDDBR18

£135.00

The Didier Dagueneau Buisson Renard Pouilly-Fumé is a fiercely individual expression of Sauvignon Blanc from one of the Loire’s most visionary domains; Buisson Renard is electric, textured and intensely mineral, a wine that transcends the variety and redefines what Pouilly-Fumé can be.

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At a Glance

Country of Origin France

Wine Colour White

% ABV 13.5

Body Medium

Region Loire Valley

Vintage 2018

Grape Variety Sauvignon Blanc

Bottle Size 75CL

Fine Yes

Rare Yes

Description

Didier Dagueneau was a true iconoclast, part philosopher, part perfectionist, and utterly uncompromising in his pursuit of purity and terroir expression in Pouilly-Fumé. Since his untimely death in 2008, the domaine has been in the hands of his equally talented son, Louis-Benjamin Dagueneau, who has not only upheld but refined his father’s extraordinary legacy.

Buisson Renard originates from a cool, flinty parcel of old Sauvignon Blanc vines cultivated on silex-rich soils that lend the wine its signature tension and minerality. Yields are kept exceptionally low, and the viticulture is biodynamic (although not certified). Fermentation takes place in bespoke cigar-shaped oak barrels — custom-made to increase lees contact — followed by extended ageing. There is no recipe, no formula; every vintage is crafted with complete attention to detail and minimal intervention, allowing the site to speak with absolute clarity. This is not Sauvignon Blanc as most know it. The varietal character is subsumed into something more elemental: earth, stone, light.

Tasting Notes

Buisson Renard is tactile and cerebral, opening with aromas of wet stone, crushed herbs, grapefruit zest and white flowers, underlined by a faint smokiness that echoes the silex soils. The palate is taut and saline, yet quietly rich, with a mouth-coating texture that comes not from oak but from lees and time. Citrus, green plum, sea salt and chamomile unfurl in layers. The finish is long, precise and slightly phenolic, demanding attention and rewarding contemplation.

How To Enjoy

Serve with delicate yet umami-rich dishes, such as sashimi of sea bream or turbot, langoustine with a citrus beurre blanc, or white asparagus with mousseline. Also excellent with goat’s cheese aged in ash or oysters with cucumber and dill. Drink now for its vibrant tension or cellar for up to 15 years as it gains weight and complexity.