2022 Baron de Ladoucette Pouilly-Fume Loire, France

Winemaker Notes

"The delicate and complex olfactory expression opens on aromas which remind of white flower, exotic fruits. There is a very beautiful complexity for a vintage where the end-of-season’s sun brought a lot to the aromas. Excellent complexity that translates into great and elegant richness. Nice attack, straight and bright, it takes place with elegance on fruity notes associated with a dense structure and a beautiful acidity which brings a great length in the end of the mouth. There are aromas of exotic fruits (litchi, mango)."  

"Purchased by the Comte Lafond, an ancestor of the current owner, Baron Patrick de Ladoucette, Château du Nozet and its surrounding vineyards have a reputation for producing the finest Pouilly-Fumé. The vineyards are in Pouilly-Fumé Contrôlée, which includes Pouilly-sur-Loire, Saint-Andelain and Tracy-sur-Loire at the eastern end of the Loire Valley (including the vineyard of the Château du Nozet estate). Both clay and limestone influence the delicate characteristics in Ladoucette Pouilly-Fumé.

The vineyards of the appelation Pouilly-Fumé extend from the north to the east between the villages and hamlets of Boisgibault, Le Bouchot, Les Berthiers, Les Cassiers, Les Loges and St. Andelain. A large part of the vineyards belonging to the Domaine de Ladoucette are situated on the south side of the hill of St. Andelain.

The delicate and complex olfactory expression opens on aromas which remind of white flower, exotic fruits. There is a very beautiful complexity for a vintage where the end-of-season’s sun brought a lot to the aromas. Excellent complexity that translates into great and elegant richness. Nice attack, straight and bright, it takes place with elegance on fruity notes associated with a dense structure and a beautiful acidity which brings a great length in the end of the mouth. There are aromas of exotic fruits (litchi, mango)."

Clay and limestone soil influence the delicately salty nature of this Sauvignon Blanc. Matured for three to six months on natural lees, the wine is blended about eight months after harvesting and stored in glass-tiled tanks. Exotic notes of kiwi match with salted pear. Richness and supercharged acidity are perked up by an underlying chalkiness, while sweet tangerine and lychee come through with elegance.