2012 Loire

Philippe Boucard is the doyen when it comes to the crafting of intriguing Cabernet Franc-based wines, and his Bourgeuil manages to be both classic and somehow also quite modern. How he achieves this is a little hard to fathom, especially as his approach to vinification is far from radical, fermenting in vertical wooden vessels known as tronconiques and maturing in old foudres.

For all that, the wine has a dynamism and energy which is hard not to appreciate, its red-fruit core finely balanced by spice and firm, almost chalky tannins. The additional bottle-age on this particular wine has added an extra dimension, in the form of notes of game and sous-bois, both discrete and supportive of the ensemble.

The only wine in the range that is a blend of fruit from more than one vineyard – one third from marl and two thirds from flinty soil over a richer clay base. From younger vines, and the most accessible of the Domaine’s wines when young. This is a very pure, crisp and focused expressed of Sauvignon Blanc. While the gooseberry and verbena characters of the grape are present, this has much, much more. From tropical pineapple, to fleshy stone fruit and glorious refreshing acidity. There is a smokiness echoed by mineral, lime rich finish that lingers.

If you enjoy any of the top New Zealand Sauvignons (Cloudy Bay, Dog Point et al), Sancerre or Pouilly-Fumé then these wines should be categorised as ‘must buys’, they are truly excellent examples of what is possible with Sauvignon Blanc. 
Laura Atkinson-Godwin, Private Account Manager

Established and forged into one of the world’s top Domaines by larger-than-life Didier Dagueneau, the estate has been run by his son Louis-Benjamin and daughter Charlotte following his father’s untimely death in 2008. Louis-Benjamin has continued very much in his father’s footsteps, with intense focus and complete dedication to producing wines that many consider to be the ultimate expression of Sauvignon Blanc. 

Their vineyards are worked meticulously following organic principles with great attention to detail in the winery includes a finely-tuned element of ageing in large oak barrels to produce wines that Louis-Benjamin describes as a ‘compromise between richness and freshness’. The wines have been described as pushing the concept of terroir to the extreme.

Critics have always marvelled at the wines from both Didier and now from Louis-Benjamin, Andrew Jefford didn’t hold back: “His (Didier Dagueneau’s) wines smelled not of Sauvignon Blanc ... but of spring, like standing beneath a waterfall: the flavours were clean, limpid eerily palpable, a soft shock.” 
David Schildknecht of Robert Parker’s The Wine Advocate was equally effusive:  “Tasting at this address has never been more exciting and the wines have never been more evidently at the summit of the Loire Sauvignon pecking order.

Richer, ‘bigger’ nose than Les Caillottes Anise/fennel. A step up in concentration. Excellent balance of acidity and fruit. Mineral, with outstanding potential. Still a little closed but excellent length. Very little sugar, less than 3g/l. Most immediately appealing of the selection.
Adam Bruntlett
 
Francois’s Monts Damnés is clearly the best example of this famous Sancerre Cru! Faithful to the nervy vintage, this wine is cool, compact, a taut, tightly coiled core of briny minerality, such tension, his use of old oak in vinification giving this wine a spectacular Island malt saltiness, very succinct, needs time, plenty of time, drinking from 2015 to 2025.
David Berry Green 

Clean, fresh, nose. Grapefruit. Nice concentration of citrus fruit. Crisp, correct and mineral. Good acidity. Tension. Not exactly what one has come to expect from François Cotat in recent vintages, yet a clear demonstration (and vindication) of the decision to pick earlier this year, but by no means a simple or frivolous wine. An excellent example of Sancerre.
Adam Bruntlett 

Showing pretty white peach, this is a relaxed wine with detailed aromas, reflected on a suave, spellbindingly silky & effortless palate. It may be the early drinking Sauvignon Blanc of the Cotat range yet it’s on another planet in terms of finesse & detail when compared to other producers who label their wines as ‘Sancerre’, probably on account of lower yields, hand-picked harvest and the use of natural/wild yeasts! Drinking from 2014 to 2022. David Berry Green 

From the Domaine’s oldest vines, up to 80 years old, planted in tightly-packed soil made up of larger flints and clay. The flagship wine of the Domaine combining richness, breadth and power with minerality and freshness.

A pungent, attractively complex nose of lime citrus, hint of kerosene and resinous herbs. Mouth wateringly vibrant flowing into a mid-palate iron like grip, crushed stone and oyster shell. The wine grips the palate with a tannic fruit pith like grip. A serious wine with a long bitter sweet finish, buoyant and well balanced. 2016-2025+.
Stuart Rae, Private Account Manager