Domaine Didier Dagueneau - Jurançon - Les Jardins de Babylone - Moelleux - Magnum - White - 2012

Wine:

Made from pure Petit Manseng, the 2012 Jurançon Les Jardins de Babylone Sweet White Wine reveals superb intensity with notes of citrus and mango. Its sweetness—94 g/l of residual sugars—and acidity are perfectly blended and integrated. This wine showcases absolute purity and great minerality and will continue to evolve over the next ten to fifteen years, especially in this magnificent Magnum format. Rated 94/100 by RVF and 95/100 by Bettane+Desseauve.

Vinification:

Hand-harvested grapes. Slow pneumatic pressing, fermentation, and aging in oak for 12 months, using cigar-shaped barrels. A mass period of 6 to 8 months before bottling, followed by an average bottle aging of 2 years before release. Residual sugar: 94.55 g/l (Sweet Wine).

Temperature:

Serve between 10 and 12°C in a large glass.

Food and wine pairing:

Foie gras terrine, pan-fried foie gras, roast guinea fowl, creamed fish, creamed white meats, all truffled dishes, Pyrenees and Basque Country ewe's milk cheese, mango carpaccio, fresh exotic fruit tart (pineapple, mango), apricot and flaked almond tart, citrus cake, vanilla crème brûlée, passion fruit charlotte.

Cellar aging:

From now until 2034, and even longer for enthusiasts.

An icon of Jurançon, “Les Jardins de Babylone” is regarded as one of the region’s finest wines. This micro-estate, spanning just 3.2 hectares, was discovered by Didier Dagueneau 20 years ago, nestled on terraces along the Aubertin hillsides. Known for the exceptional liveliness of its wines, Louis-Benjamin Dagueneau dedicates himself fully to elevating this rare, limited-production estate.

The result is remarkable freshness, vibrant acidity, and impressive persistence—these wines are simply unforgettable. With low alcohol, great finesse, and exceptional aromatic precision, they are crafted from hand-picked grapes, sorted through successive harvests, and fermented in new oak, either in 320-liter casks (cigars) or 600-liter barrels (tonnes).

The mastery is complete, and Louis-Benjamin Dagueneau continues his father’s legacy with impeccable craftsmanship, maintaining the artisanal excellence that has always defined this estate. A success we highlighted in our Racines magazine.

Virtually inaccessible to the public and reserved for top-tier restaurants, these cuvées are sold through private channels, with only a fortunate few able to experience them.