Alvaro Bustillos

9.3

Juan c pati j sergio lora — 2 months ago

Mike Saviage

9.4

Tasted blind. Medium gold color, heavy in the glass. Tropical nose. Notes of pineapple, citrus, petrol, grass, light colored earth and some ginger. Super ripe with decent acidity. Heavy in the mouth, coats the palette. Very rich. Comes across as an aged, rich, oily Sancerre with that grassy note so I go with a guess of 2000 Dagueneau Silex. — a year ago

Peter Hladun

9.0

The DDD! Yummy fresh SB with excellent minerality — 3 years ago

Daniel M

9.1

A bit young and needed air but it was a real treat. It was @Marine Cerbelle's wedding wine which we celebrated on Saturday. Superb wedding and superb wine to pair with it. Currant, sour cherry, strawberry, rose petal, earth, hay on the nose. Very delicate and continuously evolving while getting air. A layer cake of scents. The palate is a perfect balance between the acid backbone, a wonderful currant / cherry fruity dimension, a nice grip and lively tannins that kick the end of palate off to a very long and dinstinguished, noble finish with rose petal, tea and cherry notes. It was served along with a perfectly cooked veal chop and old vegetables. What a treat! Thank you @Marine Cerbelle and Benjamin! — 6 years ago

Matt Perlman

9.2

This was pretty muted at least initially. Crisp and refreshing with orchard fruit, wet stones, a bit of smoke, but with a depth hinting at lots more to come with time. Would wait or give it a decant — 7 months ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.3

Returning in 2018 after 2017 was wiped out by frosts, this is an intense, wild 2018 Buisson Renard, like an untamed head of curls. In clear evidence at this early stage, it has floral and boxwood characters and a nutty oak-derived influence. There's even an intriguing note of peppermint on the sinewy, lengthy finish. In a mid-weight, linear style with a firm, phenolic finish that almost requires knife and fork. This needs more time in bottle to shed its austere frame, but if you're not in a hurry... (Rebecca Gibb MW, Vinous, August 31, 2021)
— 3 years ago

Dr. Owen Bargreen

9.4

2015 ‘Buisson Renard’ by Didier Dagueneau, is a spectacular effort. Now headed by Didier’s son, Louis-Benjamin, Dagueneau wines continue to set the standard for the Pouilly-Fume region. The wine shows wonderful flinty and damp earth tones with lemon oil drenched sourdough bread on this marvelous bouquet. The rich, almost unctuous texture to this wine, truly satisfies. Lemon zest, beeswax, ripe pear and starfruit flavors with wet stone and smoky mineral undertones all nicely amalgamate on the palate. Intense and showing beautifully in its youth, this dazzling Sauvignon Blanc will have an exceedingly long life in the cellar. Drink 2019-2033- 94 — 5 years ago

Jay Kline

9.2

Served double-blind. The wine pours a straw color with no rim variation; medium viscosity with no signs of particles or gas. On the nose, the wine is of medium intensity with lemon meringue, pineapple, limestone-like minerals and a touch of burnt microwave popcorn. On the palate, the wine is dry; medium(?) acid and medium(+?) alcohol. There is a very peculiar textural element that I’m trying to get my head around. I think this wine may have seen some oak but the barrels would have to have been used. The finish was long and had a saline quality to it. What the hell is this? I could see this being Chardonnay from a new world producer doing some funny stuff or possibly a Marsanne from the Northern Rhone? I will say that there is a hint of a green herbal/vegetal thing on the finish that is making me consider Sauvignon Blanc or Gruner Veltliner but I don’t detect the acid being high enough for SB and there is no way this is Gruner. I’m sort of stumped here…so I went with Marsanne from France, Northern Rhone, Hermitage Blanc with 3-5 years of age and I wasn’t comfortable with it…but whatever. I know that I liked this wine, whatever it was! Dang…this was Sauvignon Blanc and Didier Dagueneau Pouilley-Fumé to boot!! I should have trusted my identification of the vegetal note and considered Sauvignon Blanc a little longer than I did. The textural element is coming from contact with lees and threw off my perception of the acid. I’ll have to get better at understanding that. This wine is Benjamin Dagueneau’s VdF made with younger vines from the St. Andelain hill in Pouilly-Fumé. Drink now or over the next handful of years, easy. — a year ago

Cristiano Humberto Naves de Freitas Azevedo

9.4

Acid and tasty — 4 years ago

Boxer Briefs

10

Love this wine. "Thoroughbred", single vineyard, slate, barrel fermented, beautiful texture, citrus up front with a green edge to finish, classic. Served the 09 to Benjamin in 2013, he stopped by the restaurant before service and asked that I decant the wine 3 hours before his reservation and to keep it on top of ice with a serviette underneath. Pretty specific... — 7 years ago