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The sommelier's advice |
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Serve between 10 and 12°C in a large glass. |
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Foie gras en terrine, pan-fried foie gras, roasted free-range poultry, creamed fish, creamed white meats, all truffled dishes, Ossau-Iraty sheep's cheese, mango carpaccio, apricot and flaked almond tart, citrus cake, vanilla custard, passion fruit panna cotta. |
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From now until 2030. |
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The estate and the wine |
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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. |
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The 2019 Vin de France Les Jardins de Babylone Demi-Sec White offers aromas of the Orient, with dates, warm spices, and dried fruits, alongside notes of pear and juicy fruit. The wine features remarkable tension, a deliciously crisp, savory quality, and a smooth, satin-like texture. The 72.5 g/l of residual sugar integrates effortlessly into the wine's structure, enhancing its irresistible richness. Rated 94/100 by RVF and 93/100 by Robert Parker. |
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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: 72.50 g/l (Off-Dry Wine). |
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AWARDS |
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Estate featured in Les Plus Grands Vins du Monde, by renowned French wine critic Michel Bettane, Editions Minerva
Estate rated 2 stars in the Guide des Meilleurs Vins de France 2024 (RVF)
Estate rated 4 stars in the Guide Bettane + Desseauve 2024
Guide RVF 2024: 94/100
Robert Parker : 93/100 |
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