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.

A true icon of the Jurançon, Les Jardins de Babylone is widely regarded as one of the region’s most exceptional wines. This tiny 3.2-hectare estate, discovered by Didier Dagueneau 20 years ago, is carved into the terraced slopes of Aubertin and has earned a reputation for the distinctive vibrancy of its wines. Today, Louis-Benjamin Dagueneau is fully committed to raising this confidential production to its highest expression.

These wines are unforgettable: extraordinary fruit expression, dazzling freshness, beautifully balanced acidity, and remarkable length. Low in alcohol yet full of finesse, they offer astonishing aromatic precision. This level of purity is the result of meticulous hand-harvesting in successive passes, followed by fermentation in new oak using a mix of 320-liter “cigars” and 600-liter tonneaux.

Every aspect is masterfully handled. Louis-Benjamin continues his father’s artisanal legacy with elegance and precision, carrying forward a vision of excellence that we previously featured in Racines magazine.

Almost never available to private buyers and typically reserved for top restaurants, these wines are traded discreetly, and only a fortunate few ever get the chance to experience them.