2019 Pouilly-Fumé, Baron De L, de Ladoucette, Loire
About this WINE
Chateau du Nozet
The Ladoucette and Lafond families have owned vineyards in Pouilly-Fumé since 1787 when the Comte Lafond purchased the region`s largest wine estate from Louis XV's illegitimate daughter. The 6th generation Patrick de Ladoucette took over the vineyards and winemaking in the early 1970s - he was the first member of the family to concentrate exclusively on wine production and it is largely through his efforts that this estate now produces the finest wines of the region.
The stunning Château du Nozet is the home of the de Ladoucette family. The Chateau du Nozet cuvée is made from both estate and purchased grapes and is benchmark Pouilly- Fumé, exhibiting intense flint-like minerally, smoky characteristics with hints of vanilla and spice.
Pouilly-Fumé is a famous white Sauvignon Blanc appellation located on the right bank of the Loire River.
Compared to Sancerre on the opposite bank, the Pouilly-Fumé appellation is approximately half the size at 1,200 hectares, and tightly-focused around the villages of St Andelain and Les Loges on a fairly homogeneous, south-west facing slope. The appellation's soils are divided between limestone-rich Kimmeridgean and Portlandian (less active calcium) clay, with the cherry on the cake being the red, flinty clay soils clustered around the St Andelain knoll.
Top vineyards in Pouilly-Fumé include Les Cocques, Les Bois and Les Cornets. The result is a floral, finely-poised yet powerful nose, with a noticeably limestone-like dry palate kept taut by a fine structure. Indeed such is the stony intensity of a good Pouilly-Fumé that an increasing number of producers are ageing their best crus in French oak, to good effect.
Recommmended producers: Didier Dagueneau, Alain Cailbourdin, André Dezat and the up-and-coming Nicolas Gaudry
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.
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Rounded fruit, almost rounding out to a more tropical nose, with notes of passionfruit, pineapple and grapefruit alongside some very typical Sauvignon notes such as fresh cut grass, waxy lemon peel and nettle. There is a certain body and depth to this wine with some very robust but welcome acidity. The palate is very classic Sauvignon; mineral, very elegant and super easy, but not limp. This wine is full, quite round, and almost substantial. With a long refreshing finish, this wine benefits from some well-integrated salinity that adds to the freshness.
Luke Dowdy, Account Manager, Berry Bros. & Rudd (Aug 2022)
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