Domaine Didier Dagueneau - Jurançon - Les Jardins de Babylone - Blanc - 2009

Wine:

Born from a magical year, the 2009 Jurançon Les Jardins de Babylone Blanc offers a perfect balance between sweetness, freshness, and alcohol. A masterpiece of Petit Manseng and indulgence, it showcases great finesse and exceptional aromatic precision, with a unique character. It is ready to be enjoyed with Roquefort, for instance, and can be cellared for another ten years or more, depending on your personal preference. Rated 96/100 by RVF.

Vinification:

Hand harvested, several successive sortings. Slow pneumatic pressing, fermentation and ageing in wood for 12 months, in cigar-shaped barrels, massing period of 6 to 8 months before bottling, then aging in bottle for an average of 2 years before marketing. Residual sugar: 110 g/l (Vin Moelleux).

Color:

Golden, shiny and bright.

Nose:

Pure and expressive, with notes of pineapple, ripe mango and a touch of quince paste, and even white truffle on aeration.

Palate:

Well-balanced in both acidity and sweetness, this wine reveals exotic aromas through a tonic, fruity juice with infinite persistence. All in all, a mouth-watering experience!

Temperature:

Serve between 10 and 12°C in a large glass.

Food and wine pairing:

Pan-fried foie gras, roast farmhouse poultry, creamed fish, creamed white meats, all truffled dishes, Pyrenees and Basque Country ewe's milk cheese, fresh exotic fruit tart (pineapple, mango), lemon meringue tart, citrus cake, vanilla crème brûlée, passion fruit charlotte.

Cellar aging:

From now until 2030, and even longer for enthusiasts.

An icon of the Loire and Jurançon, Domaine Didier Dagueneau is an absolute benchmark for any wine enthusiast. Exceptional fruit, sparkling freshness, and dizzying persistence make these wines simply unforgettable. Virtually inaccessible for private buyers and reserved for fine dining establishments, these cuvées are sold under the radar, with only a few lucky individuals able to obtain them.

An article in our magazine detailed this success: long aging on lees remains the foundation of an absolute quest for the crystalline expression of the grape variety, enhanced by precise aging in 320-liter (cigars) or 600-liter (tonnes) oak barrels. The mastery here is total, and Louis-Benjamin Dagueneau, at the helm for the past ten years, tactfully continues the artisanal spirit of excellence initiated by his father.