A story of passion
Excellence, from father to son
If theLoire ValleyAlthough vines have been known since the 5th century, it wasn't until 1989 that a sidecar driver and nature enthusiast settled on...the heights of Saint-Andelain.Didier Dagueneau, drawing on the teachings of the BurgundianHenri Jayerwants to promotethe terroir of the LoireHe observes, in fact, numerous similarities in the diversity of terroirs between his region and that of his mentor. He will spend his entire life seeking to reveal them in his wines. Working by instinct, thisoutsiderviticulture surprises with its originality, charms with its accuracy.
He is changing the face of an entire region with the help of the winemakers of his generation. He will be, for example,the precursor of single-plot viticultureAfter his passing in 2008, his son Louis-Benjamin took up the mantle with his sister Charlotte. While the bar was set high, Louis-Benjamin would surpass it. At only 33 years old, he was crownedBest winemaker of the year 2016The succession is therefore assured. The technique is refined and the winery modernized. Each wine is a tribute to the vine, the terroir, and wine enthusiasts.
Meticulous work with the local produce
To enhance each plot of vines
THEDomaine Dagueneauis located in theLoire Valleyon the hill of Saint Andelain, in Pouilly-sur-Loire. The estate comprises 12 hectares, 9 in Pouilly and 3 in Jurançon. The work carried out in the vineyards since the beginning has been meticulous. Today,Louis Benjaminperpetuates this requirement. The vineyard, although not certified, is cultivated in a waybiological.
The Sauvignon Blanc grape varieties thrive on a terroir of flinty clay and marl, the density of which varies depending on the location. The vines are planted at the base and mid-slope, allowing for the full exploitation of the soil's specific characteristics and unique features based on its clay and marl content. Drainage also differs depending on the slope.
Bud thinning is practiced, and this technique perfectly controls yields. Thus, in the style of Burgundy, theDagueneau familyshe becomes an ambassador for her local region.
A meticulously controlled winemaking process
When the impossible becomes accessible
After a short, hand-harvested vintage, the grapes are transferred to the winery. Each bunch is processed in an energy-independent cellar, powered by the estate's solar panels. The winemaking process unfolds gently, guided by the famous slogan, "Let's be realistic, let's demand the impossible." After destemming and maceration, the winemakers carry out a rigorous settling process. This technique clarifies the must. The wine is then aged on its lees for an extended period.
Extreme demands are placed onLouis-Benjamin Dagueneauat this stage of winemaking. The aging process is meticulously controlled. The wines are placed in two different types of barrels:
- cigars, 320 litres per piece;
- The tons, at 600 liters per piece.
From these Austrian-made oak barrels, no fewer than seven cuvées emerge. Each represents the quintessence of the minerality and purity of its terroir and grape variety. While the Pouilly and Sancerre produced by theDagueneau EstateTheir wines are prized worldwide, and their reputation continues to grow under Didier's leadership. Thanks to the efforts and expertise of this worthy son, the wines of this new generation are particularly promising.
