Didier Dagueneau was an icon in French winemaking. With the fervor of a crusader, and the intensity of a mad scientist, he strived for perfection in his wines through strict selection of fruit, lower yields and experimentation with barrels. 

When he died in September of 2008, his son, Louis Benjamin took over the domain at the age of 26 years old. Louis Benjamin has maintained his father’s legacy as his wines continue to be among the greatest expression of Sauvignon Blanc in the world. 

The wines undergo whole cluster fermentation, with varieties of native yeasts. Fermentation occurs in small stainless steel and oak barrels. After initial racking, the wines stay on their lees until bottling. There is no malolactic fermentation.