2010 Didier Dagueneau Silex
2nd time I have had this wine with the last being in 2015. 100% Sauvignon Blanc. Popped and poured. Light yellow color. Far superior to the bottle I had in 2015. Paired with a pear and arugula salad. Heavy minerality. Lemongrass and stone fruit notes with solid acidity. An outstanding bottle. Drink now. 95 points.
VM
Thanks for that note!
I love Dagueneau wines, as well. 
I love these wines too. I mostly stopped buying them after 2007, when Didier was no longer making the wines, because of some underwhelming bottles and a couple with noticeable ethyl acetate. When they’re good, though, they’re still great. This is the bottling that I always wanted the most age on because the fruit is so intense in its youth (reminiscent of New Zealand SB). It sounds like you found it in a really good place.
Curious about this. Does that just show as volatile acidity? How is this different than when someone says “VA”?
Typically the wine term “volatile acidity” can mean acetic acid and/or ethyl acetate. My understanding is that ethyl acetate is not technically volatile acidity because it is not an acid (someone can jump in here and correct me if I don’t remember correctly), but it comes from further degradation of acetic acid, which is why they get lumped together. Because that’s all a bit confusing, I tend to specify when I mean ethyl acetate, which smells like nail polish remover rather than vinegar. I often smell the ethyl acetate without noticing any overt acetic acid.
