2017 Jean Claude Dagueneau, Pouilly Fume, Berthiers Cuvee Eve Vieilles Vignes

Loire,France,

£35.99

Bottle size: 75cl,
  • DE-87

In stock

Shop Stock: 2 available.
*Standard UK delivery 2-3 working days

Warehouse Stock: Out of stock.
*Extended UK delivery 3-5 working days

Category: SKU: hub-10350948-1-DP-STOCK-N

Description

The 2017 Jean Claude Dagueneau Pouilly-Fumé Cuvée d’Eve Vieilles Vignes is a refined expression of Sauvignon Blanc from 50-year-old vines rooted in flint and clay soils. This full-bodied white showcases ripe almond, melon, and yellow-fruit flavors, complemented by a zesty citrus tang and smoky nuances. The vibrant minerality and rich, spicy character reflect the exceptional Pouilly-Fumé terroir.

Vinified in stainless steel tanks with static racking and maturing on fine lees, this wine offers freshness, complexity, and depth without malolactic fermentation. Ideal as an aperitif or paired with fish in light sauces, it is beautifully ready to drink now. A testament to the renowned legacy of Jean-Claude Dagueneau and the precision of the Fournier family.

Additional information

Wine Type

White

Country

France

Region

Loire

Subregion

Pouilly Fume

Vintage

2017

Brand

Jean Claude Dagueneau

Cultivar

Sauvignon Blanc

Appellation

Pouilly-Fume

Bottle Size

75cl

Pack Size

1x75cl

Pack Type

Loose Bottles

Alcohol Percentage

12.50

Duty Status

Duty Paid

Availability

Immediate

Rating Agencies

Decanter

Producer Profile

 Domaine des Berthiers is located in the
hamlet Berthiers at the foot of the hill of
Saint-Andelain. It benefits from the fa
mous ‘Silex’ terroir, which is found only
in a few places on the Pouilly-Fumé appel
lation. The Cuvée d’Eve is made from par
cels of Saint-Andelain Sauvignon Blanc,
renowned for their intense concentration.

The vines selected for Cuvée Silex are mo
nitored with special attention throughout
the year. At the time of harvest, the grapes
are picked at perfect maturity. They are
quickly transferred to the chai where they
are gently pressed. The juices are then
cold stored for 8 days prior to the fermen
tation to express the terroir complexity.
The fermentation is done at low tempera
tures followed by aging on its fine lees for
10 months prior to the bottling.