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

Wine:

A blend of ancient local grape varieties, the 2018 Vin de France Les Jardins de Babylone Dry White Wine reveals great finesse with an almost tannic finish and delightful bitterness. This is a straight and pure wine with impressive length, perfect for pairing with exotic cuisine, or more traditionally, with baked fish or aged Comté cheese.

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: 1.40 g/l (Dry Wine).

Temperature:

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

Food and wine pairing:

Exotic cuisine, fish marinated in mild spices, pan-fried foie gras with mango-pineapple chutney, baked fish, mature Comté cheese.

Cellar aging:

From now until 2030, 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.