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Ladoucette Baron de L Pouilly Fume 2014
This wine has a pale, brilliant and crystalline gold color with golden highlights. An olfactory expression opening onto the notes of white flowers and exotic fruit but also white fruit (vines peaches). Breathing reveals the fruity aromas of peaches, apricots and the final touch has a complex minerality. On the palate, the attack is frank with a suave roundness which is very seductive enveloped in a vivacity which distinguishes this attack. This wine has a very structured equilibrium with a lovely fattiness in the middle of the palate which prolongs itself agreeably with the favors of white peaches, mango and notes of apricot. The aromatic persistent is particularly intense; the mineral notes at the end of the palate impose themselves with a beautiful length.
The estate is now owned by Baron Patrick de Ladoucette, a descendant of the Comte Lafond, and Pouilly Fumé has earned a reputation as one of the world’s great white wines.
After taking over Ladoucette in 1972, the Baron extended his activities to Sancerre, Chablis, Vouvray and Chinon.
Today, the Baron produces outstanding Loire Valley wines under the de Ladoucette, Marc Bredif, La Poussie, Regnard and Baron Patrick labels. Many of the wines, including the Pouilly Fumé de Ladoucette, Baron de L and Comte Lafond, are considered to be the finest examples of their type.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.
In the Glass
From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.
The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.