Didier Dagueneau, Pouilly Fume Buisson Renard, 2014 100325OFFER and this one was whole-cluster

and this one was whole-cluster fermented on wild yeasts and raised in old barrels for a year and a half

faintly wild red with real energy

or lentils with rosemary

fractionally

Malagousia was nearly extinct a few decades ago

Didier Dagueneau, Pouilly Fume Buisson Renard, 2014 100325OFFER and this one was whole-clusterThe Dagueneau cuve with the best origin story. Buisson Renard sits mid slope on the southwest side of Saint Andelain a parcel of clay and flint (silex), with a greater proportion of clay at the lower end of the slope, a distinct expression from the pure Silex cuve and it was originally called Buisson Menard until a French wine writer botched the name; Didier was so amused (or so the legend goes) that he kept the misprint. The wine itself is among the