Comments on: Didier Dagueneau Pouilly Fume Pur Sang, 2006

By: Swirl Smell Slurp » Weekly Hangover

Swirl Smell Slurp » Weekly Hangover — Fri, 06 Nov 2009 19:56:36 +0000

[...] I would have liked to have met Didier Dagueneau, but I’ll have to settle for drinking one of his Pouilly-Fumés. [...]

By: Pierre Gaillard Le Secret Ivre 2007 «

Pierre Gaillard Le Secret Ivre 2007 « — Sun, 18 Jan 2009 02:49:25 +0000

[...] January 17, 2009 by tom@personalwinebuyer.com I am a big fan of Perre Gaillard. His Condrieu 2006 was one of my favorite white wines from last year. In fact, I could put it on my list of top 5 whites (that is if I kept such a list). On that list, I would also include the McPrice Myers Viognier 2006 and Didier Dagueneau Pur Sang 2006. [...]

By: t-rave

t-rave — Fri, 15 Aug 2008 05:43:40 +0000

Hey genevelyn,

after reading these notes on the wine, why are you opening the wine now? Dagueneau’s wines are not meant to be drank early. If you do, they are very boring almost–you’re right, filled with oak and not very impressive when you talk minerals. That’s why you should seriously listen to what people say about the wines…age it! And this 2-3 years isn’t sufficient. If you are lucky enough to have a few of his wines (same year), wait 5 to 10 years and see what the hype is all about. These wines are meant to age and they really are incredible after that oak has mellowed and integrated with the wine. Go ahead and dis the wine now, but you’re not listening to everyone when they say, wait, wait, to drink this wine. I know it’s Loire, but you should actually treat it, as far as age-worthiness, like a burgundy. After you do this, then write a review…as any Dagueneau drinker can not take you seriously.

By: Didier Dagueneau Blanc Fumé de Pouilly, 2006 «

Didier Dagueneau Blanc Fumé de Pouilly, 2006 « — Wed, 07 May 2008 01:48:08 +0000

[...] View Pur Sang review. [...]

By: genevelyn

genevelyn — Sun, 20 Apr 2008 17:15:52 +0000

I really wanted to be wowed by this bottle for all the reasons you mentioned; the winemaker’s story, the press, the attention to detail, but I wasn’t. It seemed clunky and the mineral turned to metal in the mouth, I think because of the heavy use of oak. Maybe this is a subconscious reaction to the color of the wine ? I do think it will be stunning in time, largely because of the aromatics in the wine, but drinking it now was disappointing.