Domaine Didier Dagueneau - Vin de France - Les Jardins de Babylone -Moelleux - White - 2016

Wine:

The 2016 Vin de France Les Jardins de Babylone Sweet White Wine is a quintessence of Petit Manseng that would honor the Jurançon appellation but, due to its low alcohol content (barely 10°), was not granted the designation. Fresh aromas of pineapple, ripe mango, quince paste, vanilla crème brûlée, and white truffle will intensify with age, but they are already well-present. The palate is energized by impressive vitality, with natural acidity supporting this ripe, remarkably pure juice. A truly great wine! Rated 94/100 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: 114.09 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, Pyrenees and Basque Country ewe's milk cheese, mango carpaccio, fresh exotic fruit tart (pineapple, mango), apricot and flaked almond tart, citrus cake, vanilla crème brûlée, passion fruit charlotte.

Cellar aging:

From now until 2036, 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.