Didier’s untimely death has left a huge void in our lives. Didier Dagueneau was, without doubt, one of the most unconventional, yet creative winemakers anywhere. Never one to rest on his laurels, Didier was always experimenting with his techniques with the goal of raising the bar on quality. Whether it was organic viticulture, sans-soufre winemaking, own-rooted vineyards, natural fermentations or experimental barrels, he always had an open mind to both the benefits and pitfalls of these practices. In the end, he was his own toughest critic and forged his own philosophies, which were more often than not grounded in the wisdom of tradition.

The 12 hectares domaine is fully biodynamic, with the complexity of the wines being achieved by extremely low yields and severe pruning. The winemaking process is not set in stone, but is adapted according to each vintage; with the guiding principles of contact with the lees and never allowing the wines to undergo malolactic fermentation. Didier’s son, Louis-Benjamin, is now in charge and has so far shown himself as more than capable of upholding the quality of these brilliant wines. He worked directly by Didier’s side for several years and, with the help of a great team, is pursuing his father’s work with great skill, determination and, indeed, success.