1997 Château Doisy-Daëne

Community Tasting Notes (22) Avg Score: 90.8 points

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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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