Deep golden color, bright and clear, perfectly age-appropriate. The nose explodes from the glass, coconut, lemon curd, toast and apricot, lovely full botrytis. Sweet but very well balanced, it was a perfect match for Foie Gras. Fully mature, this bottle could easily show well for another 5+years, but it's delicious now. (w K&C)
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Lovely gold colour nice complex fruit nose. On palate is mid weight with plenty of sweet fruit and some botrytis. Not greatly complex but the all important balancing acidity makes it a very nice wine.
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Dinner with Alok, Kristie, and Roger (San Francisco): Lovely deep golden color with slight orange appropriate for a ~20 year sauternes; nose is moderately aromatic with orange marmalade, honey, excellent botrytis spice; palate is full bodied, still moderately sweet and quite youthful, but the fruit is just starting to fade and develop some secondary minerality, almost heading into the copper spectrum but not quite yet, medium acidity (just enough for balance but not over the top); finish is medium length and minerally. Nice, consistent with Doisy Daene style (richer but still with that barsac minerality), enjoyable now and I wouldn't age more than 5-7 years, since I think the copper minerality will take over. Not bad for $60 for a nearly 20-year old wine, and it's at the perfect stage for a savory meal (ie. roast chicken). 90
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Deep golden yellow color. Quite developed and very toasty nose with aromas of roasted nuts, beeswax, dried pineapple, some wizened apricot tones, light orange marmalade tones, a little bit of caramel oak and a hint of mushroomy botrytis. At first the nose is clean, but after a short while, a musty cellar aroma appears. After some 15 minutes or so in the glass the wine starts to appear somewhat corked and within an hour the wine is overrun by TCA. The wine is full-bodied, oily and unctuous on the palate with lively and sweet flavors of honey, dried peach, some stewed rose hips, a little bit of beeswax, light nutty tones of oxidative character and a hint of white pepper. As with the nose, the wine appears clean at first, but gets overwhelmed by TCA as it breathes. The wine is medium-to-moderate in acidity. The finish is sweet, rich and lengthy with quite sticky flavors of honey, pithy lemony bitterness, some bruised apple tones, a little bit of toasty oak spice, a hint of caramel and a touch of mushroomy botrytis.
This is probably the first time ever I've had a wine that was in a beautiful condition at first, then deteriorated in a very short timespan as the flavors got killed by corked aromatics. At first no-one noticed anything, but after some minutes the first questions of "might this wine be corked" started popping up. Normally corked wines appear dull and hollow even when no TCA aromatics are present, but surprisingly enough, this wine didn't! Based on how the wine performed before the corked character appeared, it was quite lovely and I can imagine an unaffected wine will be very lovely and most likely still going up for many more years.
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Apricot, orange marmalade, dust, honey and some vanilla on the nose. On the quite waxy palate the medium acidity and the slight aftertaste bitterness balance the sweetness. Alas, this was just slightly corked, which became more evident with time.
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Occasional tasting group (@ My place Bordeaux 2002 plus some other nice wines.): The bouquet was a little bit stinky, but also showed honey, apricots and caramel. On the palate apricots, pineapple and sweet licorice powder. Fresh acidity, good sweetness and a good length. Overall a tasty light weight and really pleasurable.
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Drunk at lunch in the Chelsea Arts Club garden yesterday, preceeded by Bellrive Quarts de Chaume 89 and against Rieussec 97. Better than the Rieussec, more elegant and balanced, and fresher.
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Quite light yellow to be 15 years old. Not very complex nose. The usual glue and botrytis. Medium body, good and high Barsac acidity. Good for rhubarb dessert!
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Pierre Morey/Lafite Lunch: Lovely notes of apricot, honey and a little green tea. Good acidity and not too sweet at all. Not a grand or opulent Sauternes, but a beautifully refined and almost delicate one.
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gold. Nose was a typical Sauternes, vanillin, floral. Taste was middle weight Sauternes with a medium length aftertaste. Good, but not knock you socks off. And sometimes that is what you want.
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Bright yellow, glowing like a Barry Bonds urine sample. Hints of lemony pear fruit with lots of honey on the nose. Very sweet but balanced with acid. Not alot of bothrytis but still very nice.
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Apricots and caramel, a little spicy on the nose, smooth and sticky in the mouth but in a good way. I'm an acid fan and might like to see it a little higher, but gives a sour hit near the back that leaves you refreshed. Delicious. One for special occasions. 89-91.
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Nice golden color with a lot of pineapple and dried apricot on the nose. Compared to the 97 Suduiraut, it is not as concentrated and flavorful. Still it has a very good blance, good acidity, not too sweet with pineapple,cooked apple, hint of honey.
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Great great color: very dark gold. Overall this wine is still very young and has many many years in front of him. Great nose with apricot, honey, caramel that you find again on your palate. The spicy boytritis is completly there. The wine is very luscious, sweet, coating your palate but still with a tremendous balance keeping everything lively and fresh. Good length.
Notes: Château Doisy-Daëne is a Barsac estate that produces top-class, sweet Bordeaux whites that are characterised by their finesse and richness. It takes the second part of its name from an English gentleman who bought it when the original Doisy estate was split up in the 19th century. Today Doisy-Daëne is owned and run by Pierre and Denis Dubourdieu. Doisy-Daëne was extended in the 1950s, with the purchase of a parcel of vines that came from what is now Château Doisy-Dubroca, and there are now 15 hectares of vineyards planted with 70% Sémillon, 20% Sauvignon Blanc and 10% Muscadelle. The grapes are picked in successive "tries" and are then pressed with the juice being fermented in oak casks (one third new) and then remaining in cask for another 18-24 months. Doisy-Daëne produces quintessential Barsacs with the emphasis on finesse, poise and elegance, rather than power and force. The wines from the best vintages can age gracefully for up to 20 years.
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Medium/deep gold. Lovely, lightly honeyed nose, floral, saffron. Medium bodied, floral and saffron on the mid-palate, good depth and decent acidity with a lingering marmalade finish. Excellent, should hold for 2-3 years.
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6/12/2022 - jhack1961 Likes this wine: 93 Points
Deep golden color, bright and clear, perfectly age-appropriate. The nose explodes from the glass, coconut, lemon curd, toast and apricot, lovely full botrytis. Sweet but very well balanced, it was a perfect match for Foie Gras. Fully mature, this bottle could easily show well for another 5+years, but it's delicious now. (w K&C)
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10/7/2020 - Loathesome Likes this wine: 90 Points
Lovely gold colour nice complex fruit nose. On palate is mid weight with plenty of sweet fruit and some botrytis. Not greatly complex but the all important balancing acidity makes it a very nice wine.
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12/18/2016 - aagrawal wrote: 90 Points
Dinner with Alok, Kristie, and Roger (San Francisco): Lovely deep golden color with slight orange appropriate for a ~20 year sauternes; nose is moderately aromatic with orange marmalade, honey, excellent botrytis spice; palate is full bodied, still moderately sweet and quite youthful, but the fruit is just starting to fade and develop some secondary minerality, almost heading into the copper spectrum but not quite yet, medium acidity (just enough for balance but not over the top); finish is medium length and minerally. Nice, consistent with Doisy Daene style (richer but still with that barsac minerality), enjoyable now and I wouldn't age more than 5-7 years, since I think the copper minerality will take over. Not bad for $60 for a nearly 20-year old wine, and it's at the perfect stage for a savory meal (ie. roast chicken). 90
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12/8/2016 - forceberry wrote: flawed
14% alcohol.
Deep golden yellow color. Quite developed and very toasty nose with aromas of roasted nuts, beeswax, dried pineapple, some wizened apricot tones, light orange marmalade tones, a little bit of caramel oak and a hint of mushroomy botrytis. At first the nose is clean, but after a short while, a musty cellar aroma appears. After some 15 minutes or so in the glass the wine starts to appear somewhat corked and within an hour the wine is overrun by TCA. The wine is full-bodied, oily and unctuous on the palate with lively and sweet flavors of honey, dried peach, some stewed rose hips, a little bit of beeswax, light nutty tones of oxidative character and a hint of white pepper. As with the nose, the wine appears clean at first, but gets overwhelmed by TCA as it breathes. The wine is medium-to-moderate in acidity. The finish is sweet, rich and lengthy with quite sticky flavors of honey, pithy lemony bitterness, some bruised apple tones, a little bit of toasty oak spice, a hint of caramel and a touch of mushroomy botrytis.
This is probably the first time ever I've had a wine that was in a beautiful condition at first, then deteriorated in a very short timespan as the flavors got killed by corked aromatics. At first no-one noticed anything, but after some minutes the first questions of "might this wine be corked" started popping up. Normally corked wines appear dull and hollow even when no TCA aromatics are present, but surprisingly enough, this wine didn't! Based on how the wine performed before the corked character appeared, it was quite lovely and I can imagine an unaffected wine will be very lovely and most likely still going up for many more years.
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12/8/2016 - blaahhi wrote:
Apricot, orange marmalade, dust, honey and some vanilla on the nose. On the quite waxy palate the medium acidity and the slight aftertaste bitterness balance the sweetness. Alas, this was just slightly corked, which became more evident with time.
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6/12/2014 - Duncan Disorderly wrote: 93 Points
Fantastic. Deep gold and deep flavours. Mature but not over the top.
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12/15/2013 - Zweder wrote: 90 Points
Occasional tasting group (@ My place Bordeaux 2002 plus some other nice wines.): The bouquet was a little bit stinky, but also showed honey, apricots and caramel. On the palate apricots, pineapple and sweet licorice powder. Fresh acidity, good sweetness and a good length. Overall a tasty light weight and really pleasurable.
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12/14/2013 - meqoubal36 Likes this wine: 91 Points
Excellent. Agrumes et miel, présence en bouche, longueur, fraîcheur, gras, opulence, acidité parfaite ; il franchit le seuil de l'excellence.
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12/9/2012 - UTPK wrote:
More full bodied than last bottle. Very good balance. Young expression and colour no doubt preserved by the acidity.
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5/30/2012 - johneagle wrote: 91 Points
Drunk at lunch in the Chelsea Arts Club garden yesterday, preceeded by Bellrive Quarts de Chaume 89 and against Rieussec 97. Better than the Rieussec, more elegant and balanced, and fresher.
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5/28/2012 - UTPK wrote:
Quite light yellow to be 15 years old. Not very complex nose. The usual glue and botrytis. Medium body, good and high Barsac acidity. Good for rhubarb dessert!
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9/25/2010 - johneagle wrote: 89 Points
In halves. Perhaps just beginning to tire a bit but still a good work-a-day sauternes.
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12/14/2009 - abh wrote:
Pierre Morey/Lafite Lunch: Lovely notes of apricot, honey and a little green tea. Good acidity and not too sweet at all. Not a grand or opulent Sauternes, but a beautifully refined and almost delicate one.
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11/22/2009 - Harry Cantrell wrote: 89 Points
gold. Nose was a typical Sauternes, vanillin, floral. Taste was middle weight Sauternes with a medium length aftertaste. Good, but not knock you socks off. And sometimes that is what you want.
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2/21/2009 - David J Cooper wrote:
Bright yellow, glowing like a Barry Bonds urine sample. Hints of lemony pear fruit with lots of honey on the nose. Very sweet but balanced with acid. Not alot of bothrytis but still very nice.
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10/9/2008 - Benj wrote: 90 Points
Apricots and caramel, a little spicy on the nose, smooth and sticky in the mouth but in a good way. I'm an acid fan and might like to see it a little higher, but gives a sour hit near the back that leaves you refreshed. Delicious. One for special occasions. 89-91.
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9/1/2008 - mhurford wrote: 90 Points
Candied fruit - rich and full.
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8/30/2008 - Rupert wrote:
A hint of caramel in with the pineapple and apricots - luxuriously oaky
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1/6/2008 - french16 wrote: 89 Points
Nice golden color with a lot of pineapple and dried apricot on the nose. Compared to the 97 Suduiraut, it is not as concentrated and flavorful. Still it has a very good blance, good acidity, not too sweet with pineapple,cooked apple, hint of honey.
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8/3/2007 - french16 wrote: 91 Points
Great great color: very dark gold.
Overall this wine is still very young and has many many years in front of him.
Great nose with apricot, honey, caramel that you find again on your palate. The spicy boytritis is completly there.
The wine is very luscious, sweet, coating your palate but still with a tremendous balance keeping everything lively and fresh.
Good length.
Notes:
Château Doisy-Daëne is a Barsac estate that produces top-class, sweet Bordeaux whites that are characterised by their finesse and richness.
It takes the second part of its name from an English gentleman who bought it when the original Doisy estate was split up in the 19th century. Today Doisy-Daëne is owned and run by Pierre and Denis Dubourdieu.
Doisy-Daëne was extended in the 1950s, with the purchase of a parcel of vines that came from what is now Château Doisy-Dubroca, and there are now 15 hectares of vineyards planted with 70% Sémillon, 20% Sauvignon Blanc and 10% Muscadelle. The grapes are picked in successive "tries" and are then pressed with the juice being fermented in oak casks (one third new) and then remaining in cask for another 18-24 months.
Doisy-Daëne produces quintessential Barsacs with the emphasis on finesse, poise and elegance, rather than power and force. The wines from the best vintages can age gracefully for up to 20 years.
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5/12/2007 - Paul D wrote: 91 Points
Medium/deep gold. Lovely, lightly honeyed nose, floral, saffron. Medium bodied, floral and saffron on the mid-palate, good depth and decent acidity with a lingering marmalade finish. Excellent, should hold for 2-3 years.
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1/8/2006 - Rupert wrote: 92 Points
Thick, ultra sweet, coconutty sauternes, low acid, but enough life. I loved it
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