Cuvée Silex from Daguenau: The king of the Pouilly fumé
Despite the accidental disappearance of Didier Dagueneau, his children perpetuate the ‘savoir-faire’ of this exceptional estate that gives
Sauvignon its nobility. This Cuvée Silex is the fruit of a meticulous work of the vine, a precise and rigorous vinification. In this wine everything is unique! Even the barrels where Silex are raised have an original shape, « cigars » of 320 litres, made especially for Didier Dagueneau.
The origins of Cuvée Silex Pouilly fumé
This Cuvée Silex takes its name from the flint lands on which the vines, aged 30 and 80, are planted on the top of the hill of Saint Andelain.
This Cuvée Silex is synonymous with phenomenal energy, perfect harmony, remarkable minerality, exemplary aromatic purity and complexity,
richness, density and orgasmic persistence.
Farmed in its youth, the Cuvée Silex Didier Dagueneau will acquire with time the aromas of mango and fruit of the passion.
Wine of the week
Sancerre ‘Belle Dame’ Domaine Vacheron 2011: The Grand Cru of Sancerre red wines.
« The ‘Belle Dame’ is queen and perhaps the most impressive wine of a remarkable estate. »—The Wine Advocate
Not only are we looking for tasteful products, we are looking for beautiful stories.
The Domaine Vacheron, a family-owned company, is the leading Sancerre’s winemaking clan.
The pinot noir, coming from a 50 years old single-vineyard composed by pure int (silex) soils, is harvested and scraped 100% by hand.
After maceration and fermentation in upright wooden fermenting casks on indigenous yeasts. The wine is aged 18 months in French oak barrels before being bottled without fining and filtration.
We fell in love with its deep red colour with a nose of black cherries, blackberry jam, cassis, praline.The palate is slightly spicy, thanks to the pure flint soils, with fine tannins and a silky finish. This wine is just the pure expression of its terroir and the savoir-faire of the Vacheron’s.
Enjoy the Belle Dame on a duck breast, grilled lamb or beef or Crottin Chavignol, more generally aged French cheeses.