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South-West of France

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

Characteristics

Country / Region: south-west of France

Vintage: 2018

Name: Vin de France

Grape variety: Petit Manseng & Gros Manseng

Alcohol: 13.5 vol.

Color: White

Capacity: 75 cl

AWARDS

Estate featured in Les Plus Grands Vins du Monde, by renowned French wine critic Michel Bettane, Editions Minerva
Estate rated 2 stars in the Guide des Meilleurs Vins de France 2024 (RVF)
Estate rated 4 stars in the Guide Bettane + Desseauve 2024

— Unavailable —

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. Slow pneumatic pressing, fermentation and ageing in wood for 12 months, in cigar-shaped oak barrels, massing period of 6 to 8 months before bottling, then aging in bottle for an average of 2 years before marketing. Residual sugar: 1.40 g/l (Vin Sec).

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 an absolute benchmark. This 3.2-hectare micro-estate, discovered by Didier Dagueneau 20 years ago and set on the terraces of Aubertin, is renowned for the remarkable liveliness of its wines. Louis-Benjamin Dagueneau invests tirelessly to elevate this exclusive production to the highest standards.

With exceptional fruit, sparkling freshness, wonderful acidity, and dizzying persistence, these wines are simply unforgettable. They are low in alcohol, incredibly refined, and possess exceptional aromatic precision. These qualities result from hand harvesting through successive passes and fermentations in new oak of various sizes, including 320-liter (cigars) and 600-liter (tonnes) barrels.

The mastery here is total, and Louis-Benjamin Dagueneau tactfully continues the artisanal spirit of excellence initiated by his father. We previously covered this success in our magazine, Racines.

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.