Didier Dagueneau was (until his sad, premature death in a microlite accident in 2008) one of the most spectacularly unconventional and innovative winemakers in the world. Dagueneau pushed the boundaries so far with Sauvignon Blanc that he stands dramatically apart from most producers in the region. He achieved unprecedented quality levels for Pouilly-Fumé wines and consequently they fetch unprecedented prices.
The domaine follows biodynamic principles and the complexity in the wines is achieved with extremely low yields, by pruning severely and even cluster thinning. Winemaking and élevage is not systematic and varies according to the characteristics of each vintage, anything from stainless steel to oak barrels are used but the key is lees contact. Malolactic fermentation is never carried out no matter how acidic the vintage. Now the domaine is run by Didier's son, Louis-Benjamin, and his first vintage showed he will be perfectly capable of following in his father's footsteps.