Didier Dagueneau Blanc Fumé de Pouilly Buisson Renard 2016

Didier Dagueneau Buisson Renard is a barrel-fermented Sauvignon Blanc from a cool mid-slope parcel of clay and flint on the south-western side of the Saint-Andelain hill.

Didier Dagueneau made his name in Pouilly by treating Sauvignon Blanc as a terroir wine rather than an aromatic exercise, and since his death in 2008 the estate has been run by his son Louis-Benjamin. It works around fifteen hectares between 150 and 300 metres, on clay-siliceous sand and flint, with vines from twenty to ninety years old, farmed biodynamically. Buisson Renard was once called Buisson Menard; a writer's slip turned it into Buisson Renard, which amused Didier enough that he kept the mistake on the label. The wine is fermented in barrel and raised in the estate's own cigar-shaped wooden vessels of 450 and 600 litres, which is why it carries far more weight and grip than the stainless-steel norm of the region. Blanc Fumé de Pouilly is the house's own wording for the appellation, a nod to the smoke the local flint lends the variety.

Best given a year or two and served in a full-sized glass. Serve at 10-12°C with roast chicken, sweetbreads or a mature goat's cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.