Didier Dagueneau was, without doubt, one of the most unconventional, yet creative winemakers anywhere. Never one to rest on his laurels, Didier was always experimenting with his techniques with the goal of raising the bar on quality. Whether it was organic and biodynamic viticulture, sans-soufre winemaking (natural, without the addition of sulphur), own-rooted vineyards, natural fermentations or experimental barrels, he always had an open mind to the both the benefits and pitfalls of these practices. In the end, he was his own toughest critic and forged his own philosophies, which were more often than not grounded in the wisdom of tradition.
His 11.5 hectares of land are spread over the Pouilly appellation and consist of mainly clay and flint based soils – ‘Silex’ in French. The complexity of the wines is being achieved by extremely low yields, through de-budding and short pruning and a manual harvest of successive ‘tris’ ensure that only the healthiest grapes are used. Each of his cuvées are all or part fermented in a mixture of barriques, and, increasingly, demi muid barrels. The winemaking process is not set in stone, but is adapted according to each vintage, with the guiding principles of contact with the lees and never allowing the wines to undergo malolactic fermentation. Didier's son, Louis-Benjamin, is now in charge, working alongside his sister Charlotte, and has so far shown himself as more than capable of upholding the quality of these brilliant wines. He had been working directly by Didier’s side for several years and, with the help of a great team, is pursuing his father’s work with great consistency.