It looks a little funny in print, but for those who appreciate a bit of wine history lore, Blanc Fumé de Pouilly was commonly used in this region long before Pouilly-Fumé became the name du jour. This one, from master of the sauvignon blanc grape, Didier Dagueneau was barrel-fermented and aged half in stainless steel and half in large, neutral barrels. It is the new En Chailloux, so to speak, since Didier will no longer be labeling a wine as such, and it includes some fruit from Didier's famed Pur Sang, Buisson Renard and Silex cuvees.
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