2012 Louis -Benjamin - Didier Dagueneau Les Jardins de Babylon

Product description:

THE DAGUEENEAU BABYLONE 2012 is an exceptional wine of Dagueneau Domaine, recognized for its ability to produce elegant and deep wines which push the limits of the expression of the terroir, in particular through the grape variety White Chenin. Babylon is a very special cuvée, developed with grapes from old vines, sometimes old over 40 years old, located on carefully selected terroirs. This wine represents the approach of Didier Dagueneau, a visionary winemaker who knew how to combine tradition and modernity, giving his cuvées a remarkable depth, complexity and purity.

The cuvée Babylon 2012 comes from a meticulous assembly of grapes from clay-siliceous soils, with a part of fermentation and breeding in oak barrels, which gives it a beautiful texture and subtle aromas. This wine is a reflection of the personality of the domain, with a mineral structure and great finesse.

Tasting:

• Dress : The dress is of a beautiful golden, shiny and bright shade, slightly decorated with green reflections, announcing a wine that is both young and promising.

• Nose : The nose is complex and powerful, dominated by aromas of white flesh (fishing, pear), citrus (candied lemon, grapefruit) and delicate floral notes (acacia, honeysuckle). Slightly wooded and spicy keys appear in the background, thanks to the breeding in oak barrels.

• Mouth : The attack is lively, mineral, with beautiful tension. The texture is round and generous, but the wine retains great freshness due to well integrated acidity. The fruity aromas are found in the mouth, accompanied by subtle notes of honey, beeswax and nuts. The finish is long, marked by a beautiful salinity and a delicate aromatic persistence.

Potting and wines agreements:

THE DAGUEENEAU BABYLONE 2012 is a gourmet wine, perfect for accompanying refined dishes. Some suggestions for agreements:

• Pisces : roasted bar nets, sole furniture, turbots in white butter sauce.
• Seafood : grilled lobster, langoustines, oysters.
• Poultry : Bresse chicken with truffles, roasted guinea fowl.
• Cheeses : refined goat cheese, county, old parmesan.
• Asian cuisine : sushi, ceviche, Thai or Japanese dishes.
• Entrances : semi-cooked foie gras, salmon tartare, seasonal vegetables.