*Ranked #21, Top 100 of 2007, Highly Recommended* Shows a humus hint in the aroma, with lots of fresh herb, lemon peel, grapefruit, macadamia nut and floral notes. Long and very stony on the finish, with herb and fleur de sel notes that refuse to quit. Hangs together perfectly, leaving a mouthwatering impression.
Robert Parker's Wine Advocate
The 2005 Blanc Fume de Pouilly Pur Sang smells alluringly of lime, ripe honeydew melon, and lily-of-the-valley. Palpably dense and chalky, it is nevertheless far more generous today than Dageuneau’s “Renard” bottling, offering a Margarita-like salt-tinged lime and lusciously ripe melon fruit personality underlain by persistent, diverse, and subtle mineral suggestions, and finishing with a length and poise that do not in any obvious way betray Dagueneau’s use of new wood. (DS)
Didier and his cousin Serge are the fourth generation of wine makers in the Dagueneau family beginning with his great-grandmother Léontine Dagueneau. Didier left the village from 1978-1982 to compete in motorcycle side-car racing on the international circuit. This passion was later replaced by international dog-sled racing which currently occupies much of his time in the winter. He has won both the European and world championships in recent years. In 1982 he returned to his native village of Saint Andelain where he aquired 1.2 hectares of vineyards and produced the first sauvignon under his own label, En Chailloux. By 1985, he had added more acreage to his holdings, and produced the first bottling of Silex, a wine which drinks beautifully to this day. 1988 saw the first bottling of Pur Sang, and the rest, as they say, is history. In and around the village of St. Andelain, just outside of Pouilly-sur-Loire, Didier Dagueneau makes some of the most unique and interesting wines in the world. Arguably Dagueneau's most popular cuvee, the Pur Sang is produced primarily from a vineyard north of Saint Andelain called La Folie. The soil here is deeper clay with some chalky limestone, with virtually no silex. The vineyard is gently sloped and has perfect exposure. Some smaller plots on the Saint Andelain hill occasionally make it into this cuvee. Barrel fermented and aged mostly in 450 and 600 liter barrels, some of Dagueneau's famous cigar barrels are used as well.
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