Didier Dagueneau

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Didier Dagueneau Pouilly Fumé Buisson Renard 2015
New
2 in stock
133054
White
75cl
18/20
Add to cart
Loire | Pouilly Fumé

Didier Dagueneau Pouilly Fumé Buisson Renard 2015

€156.00 inc-VAT per bottle
€130.00 ex-VAT
Didier Dagueneau Pouilly Fumé Buisson Renard 2014
New
3 in stock
133055
White
75cl
95/100
17/20
17.5/20
Add to cart
Loire | Pouilly Fumé

Didier Dagueneau Pouilly Fumé Buisson Renard 2014

€162.00 inc-VAT per bottle
€135.00 ex-VAT
Didier Dagueneau Pouilly Fumé Silex 2016
New
0 in stock
133056
White
75cl
94/100
Out of stock
Loire | Pouilly Fumé

Didier Dagueneau Pouilly Fumé Silex 2016

€234.00 inc-VAT per bottle
€195.00 ex-VAT
Didier Dagueneau Sancerre Monts Damnés 2016
New
1 in stock
133057
White
75cl
17/20
Add to cart
Loire | Sancerre

Didier Dagueneau Sancerre Monts Damnés 2016

€180.00 inc-VAT per bottle
€150.00 ex-VAT
Didier Dagueneau Sancerre Monts Damnés 2014
New
0 in stock
133058
White
75cl
96/100
18/20
Out of stock
Loire | Sancerre

Didier Dagueneau Sancerre Monts Damnés 2014

€192.00 inc-VAT per bottle
€160.00 ex-VAT
The TOP winemakers of Loire
Frequently Asked Questions

Domaine Didier Dagueneau offers a focused range of seven cuvées, all made from Sauvignon Blanc. Among them, Blanc Etc... (formerly Blanc Fumé de Pouilly) is a fine introduction to Dagueneau’s wines, with its smoky notes and lively freshness. More experienced wine lovers may turn to Silex and Pur Sang, two now-legendary single-plot cuvées distinguished by their aromatic complexity and great elegance. For the more curious, Buisson Renard and L’Astéroïde round out a range of rare consistency and exacting standards.

Domaine Didier Dagueneau is primarily known for its white wines made from the Sauvignon Blanc grape variety, notably under the Pouilly-Fumé appellation. This grape variety, cultivated on the clay-siliceous and limestone terroirs of Saint-Andelain, is tended with extreme care: harvesting is done by hand with very rigorous sorting, with no correction of alcohol levels or acidity so as not to alter the grapes. It is this philosophy of non-intervention that gives the domaine's Sauvignon Blancs their characteristic crystalline purity.

The wines of Domaine Didier Dagueneau deserve special attention both in the cellar and at the table. They should be kept at a stable temperature of around 12 °C, away from light and humidity. Although they can be enjoyed upon release, like all great wines they benefit from extended aging, generally reaching their peak after 5 to 10 years, and can easily be kept for 15 to 20 years or longer. When serving, pour them at 10 to 12 °C in a large white wine glass, after briefly decanting them to release aromas of flint, white flowers, and citrus.

Through meticulous work in the vineyard and new technical expertise in the cellar, Didier Dagueneau created white wines that offer unparalleled richness and precision in the expression of terroirs. His pioneering approach — remarkably low yields, often 50 to 75% lower than those of his neighbours, rigorous organic and biodynamic viticulture — profoundly transformed the image of the Pouilly-Fumé appellation. Today, under the direction of Louis-Benjamin and Charlotte Dagueneau, the wines are refined through winemaking without filtration, without correctives, and without fining. 

The history of Domaine Didier Dagueneau begins in 1982, when Didier, nicknamed "the enfant terrible of Pouilly-Fumé", decided to forge his own path. He acquired his first plot of 1.2 hectares in Chailloux and began vinifying under his own name with the 1982 vintage, before adding the now famous Silex in 1985 and Pur Sang in 1988. Following Didier's tragic death in a microlight aircraft accident in 2008, his son Louis-Benjamin, then aged 26, took over the reins alongside his sister Charlotte. 

The striking minerality and freshness of Domaine Didier Dagueneau’s Pouilly-Fumé wines make them remarkably versatile at the table. They pair perfectly with seafood, grilled fish or dishes featuring fresh cheese, their freshness and minerality complementing delicate, briny flavors in particular. More complex cuvées, such as Pur Sang, are wonderful with premium oysters, scallops, steamed white fish or a local farmhouse goat cheese such as Crottin de Chavignol. Lovers of Loire cuisine can also serve them with pike-perch in beurre blanc, the quintessential regional pairing.

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