Domaine Didier Dagueneau - Vin de France - Les Jardins de Babylone - Moelleux - White - 2018

Wine:

Made from pure Petit Manseng, the 2018 Vin de France Les Jardins de Babylone Sweet White is beginning to show its potential and promises to evolve into a phenomenal wine over time. It’s framed by delicate bitterness, a magical tension, and a beautiful flow. With 95 g/l of residual sugar and only 11% alcohol, it captivates with its vibrant acidity, pure aromas, and brilliant clarity. Rated 95/100 by RVF.

Vinification:

Hand-harvested grapes. Slow pneumatic pressing, fermentation, and aging in oak for 12 months, using cigar-shaped barrels. A mass period of 6 to 8 months before bottling, followed by an average bottle aging of 2 years before release. Residual sugar: 94.94 g/l (Sweet Wine).

Temperature:

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

Food and wine pairing:

Foie gras terrine, pan-fried foie gras, roast guinea fowl, creamed fish, creamed white meats, all truffled dishes, Pyrenean and Basque ewe's milk cheese, Roquefort, fresh exotic fruit tart (pineapple, mango), lemon meringue tart, citrus cake, vanilla crème brûlée, passion fruit charlotte.

Cellar aging:

From now until 2038, and even longer for enthusiasts.

An icon of Jurançon, “Les Jardins de Babylone” is regarded as one of the region’s finest wines. This micro-estate, spanning just 3.2 hectares, was discovered by Didier Dagueneau 20 years ago, nestled on terraces along the Aubertin hillsides. Known for the exceptional liveliness of its wines, Louis-Benjamin Dagueneau dedicates himself fully to elevating this rare, limited-production estate.

The result is remarkable freshness, vibrant acidity, and impressive persistence—these wines are simply unforgettable. With low alcohol, great finesse, and exceptional aromatic precision, they are crafted from hand-picked grapes, sorted through successive harvests, and fermented in new oak, either in 320-liter casks (cigars) or 600-liter barrels (tonnes).

The mastery is complete, and Louis-Benjamin Dagueneau continues his father’s legacy with impeccable craftsmanship, maintaining the artisanal excellence that has always defined this estate. A success we highlighted in our Racines magazine.

Virtually inaccessible to the public and reserved for top-tier restaurants, these cuvées are sold through private channels, with only a fortunate few able to experience them.