L'EXTRAVAGANT DE CHÂTEAU DOISY DAËNE
2006 2ème Cru Classé Barsac
|Classification||2ème Cru Classé|
Very deep colour and exotic and wonderfully peachy and dried apricot informed with excellent acidity. This certainly explains why Doisy-Daëne did not shine more brightly in the blind UGC tasting - it's amazingly concentrated! And surely one of the sweetest bordeaux produced in 2006. Wonderfully exciting and rises totally above the vintage reputation. One of the best Sauternes. Already lots to find here - maybe one does not have to wait too long for it to reveal itself. Rating: 18/20 Jancis Robinson MW OBE - www.JancisRobinson.com (Nov 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
NB priced per individually wood-boxed half-bottle. Bottles and Mags also available.- post price-release comment
Wow. A chasm between this and the other Sauternes tasted. A sumptuous nose of pineapple, honey and peach with good levels of botrytis. The palate is unctuous, great depth, good acidity and fills the mouth like all great sweet wines. Layer upon layer of honeyed fruit leading towards a rich, decadent finish. Thick, almost chewy texture. Very long, very sensuous. Fabulous. Tasted March 2007. Rating: 97-99 Neal Martin, www.robertparker.com
Château Doisy Daëne
Barsac Deuxième cru 1855 As one might expect, there was originally one Doisy estate. Sometime in the earlier 19th Century, it was divided into three parts - the larger part became Doisy-Vedrines, and two smaller parts became the rarely encountered Doisy-Dubroca and, the part purchased by Jean-Jacques Emmanuel Daëne, Doisy-Daëne. Jean-Jacques' sons later sold another portion of Doisy-Daëne to Doisy-Dubroca. Georges Dubourdieu bought Doisy-Daëne in 1924, and his family still own it to this day. The little over 16ha of vineyard sit sandwiched between Châteaus Coutet and Climens, and are planted with 87% Semillon, 12% Sauvignon Blanc and 1% Muscadelle. The Grand Vin is fermented in stainless-steel, but aged in wood, producing a style that is finer and cleaner than many other wines of the region. It would sit easily alongside the Premier Crus from the area, making Doisy-Daëne a sort of Barsac "super-second". In better vintages, a super-cuvée - L'Extravagant de Doisy Daëne - that rivals Yquem is produced from very late-picked grapes. Pierre Dubourdieu (Georges' son) was not so much interested in the classic dessert wines of the region as dry wines and under his stewardship, in 1949, Doisy-Daëne became the first Sauternes/Barsac producer to make a dry white. This 100% barrel-fermented Sauvignon Blanc is still produced in small quantities, although the modern generation place more appropriate emphasis on the sweeter end of the spectrum.
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