2020 Louis-Benjamin - Didier Dagueneau Buisson-Renard

Tasting Note

Louis-Benjamin Dagueneau's Buisson-Renard is a Sauvignon Blanc from the Loire Valley that exists in an entirely different register from the genre-defining Pouilly-Fumes that made the Dagueneau family famous. Produced under the Vin de France table wine classification to allow vinification in a style unencumbered by appellation rules, Buisson-Renard is fermented in barrel and aged with the kind of patience and seriousness that Didier Dagueneau applied to every wine in his portfolio before his death in 2008, and that his son Louis-Benjamin has maintained with equal rigor since. The wine opens with a complex, layered bouquet that bears little resemblance to the fresh, citrus-driven Sauvignon Blanc most drinkers know. Smoked flint, beeswax, and struck stone dominate the nose, followed by ripe nectarine, preserved citrus, and a honeyed richness that speaks to the wine's barrel aging and extended time on lees. On the palate, the texture is extraordinary: rich, waxy, and generous, with a precision and focus that prevent any feeling of weight. The acidity is ever-present and clarifying, driving the wine's complexity through a long, mineral finish. This is Sauvignon Blanc for drinkers who thought they knew the grape and want their assumptions upended. A genuinely original wine from one of the Loire's most irreplaceable producers.

About Louis-Benjamin - Didier Dagueneau

Didier Dagueneau was arguably the greatest innovator and controversialist in Loire white wine history, pioneering barrel fermentation and extended aging for Sauvignon Blanc when the appellation's conventional wisdom was stainless steel and early bottling. After his death in 2008, his son Louis-Benjamin took over the estate and has maintained Didier's obsessive quality standards while adding his own evolution to the portfolio. Buisson-Renard is produced as a Vin de France to allow maximum stylistic freedom, and it remains one of the most distinctive and sought-after white wines produced anywhere in France.

Food Pairings

• Roasted sea bass with lemon butter and capers

  The wine's mineral, preserved citrus character is a natural partner for simply roasted fish preparations, with the butter amplifying the wine's textural richness.

• Grilled scallops with white truffle foam and chives

  The wine's smoky, waxy complexity and clean acidity are an elegant match for the sweetness and richness of seared scallops, with truffle deepening the aromatic bridge.

• Aged Chaource or fresh Brillat-Savarin cheese with crusty bread

  The wine's texture and honeyed complexity complement the richness of triple-cream cheese, with the bread providing a neutral carrier for both.

• When to drink wine

  A practical guide to drinking windows, peak years, and deciding whether to hold or open a bottle.

Frequently Asked