Jean Claude Daguenea Pouilly-Fumé Les Berthiers French Wines

£23.10

Refined, crisp Sauvignon, with a lively medium-bodied palate, notes of herbs, citrus and cut grass with some smokey, flinty minerality, and a dry, elegant finish.

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Features
Producer
Jean Claude Daguenea
Type of drink
White Wine
Size
75cl
Ingredients
100% Sauvignon Blanc
Region
Loire Valley
Country
France
Production
See More Info
Alcohol
12.5%
Vintage
2019
The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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Producer

Jean-Claude Dagueneau’s Domaine des Berthiers is well situated on the hill of Saint Andelin, overlooking the village of Pouilly and the river Loire itself.

Vineyard

The eleven hectares of vines here are twenty to thirty years old, and planted on limestone and flint soils. The vineyards benefit from south-southwest exposure and excellent drainage.

Winery

The must was fermented in temperature controlled stainless steel tanks at 16-20ºC for three weeks. It matured on fine lees, with no malolactic taking place.

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