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CHATEAU DOISY-DAENE 2me cru classe 2004

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2me cru classe 2me cru classe

CHATEAU DOISY-DAENE 2me cru classe 2004

Chateau Doisy Daëne is a deuxième Cru Classé estate of Sauternes located in the Barsac appellation of Bordeaux. Managed by renowned white wine specialist Denis Dubourdieu, the estate’s sweet Sauternes wine is a fresh lively style with crystalline fruit purity underpinned racy acidity. A fully botrytised blend of Semillon with a minor component of Sauvignon Blanc, the grapes are picked over successive ‘tries’ and gentle pressed, before undergoing vinification and maturation in one third new French oak barriques for 10 months.
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Chateau Doisy Daëne is a deuxième Cru Classé estate of Sauternes located in the Barsac appellation of Bordeaux. Managed by renowned white wine specialist Denis Dubourdieu, the estate’s sweet Sauternes wine is a fresh lively style with crystalline fruit purity underpinned racy acidity. A fully botrytised blend of Semillon with a minor component of Sauvignon Blanc, the grapes are picked over successive ‘tries’ and gentle pressed, before undergoing vinification and maturation in one third new French oak barriques for 10 months.
  • Style: Dessert
  • Vintage: 2004
  • Region: Sauternes-Barsac
  • Code: DO
  • Appellation: Bordeaux
  • Country: France

Region Sauternes-Barsac

Sauternes is home to arguably the most prestigious and long-lived sweet wines in the world. Located 65 km south of the city of Bordeaux at the southern tip of the Graves, the appellation has 2100 ha of vineyards planted on flat, alluvial gravels overlying thick layers of limestone. Although viewed as one appellation, Sauternes actually consists of five communes; Barsac, Bommes, Fargues, Preignanc, and Sauternes with Barsac also a designated appellation in its own right. What makes Sauternes unique is its special mesoclimate caused by the confluence of the Ciron and the Garonne rivers. The region experiences evening mists in autumn which set in until late morning and are subsequently burnt off by warm sunny afternoons. It is precisely these conditions that provide the ideal environment for the growth of botrytis cinerea – a fungus that attacks the grapes, causing them to dehydrate leaving sweet shrivelled fruit, ideal for sweet wine production. Sauternes wines are made predominantly fr
Sauternes is home to arguably the most prestigious and long-lived sweet wines in the world. Located 65 km south of the city of Bordeaux at the southern tip of the Graves, the appellation has 2100 ha of vineyards planted on flat, alluvial gravels overlying thick layers of limestone. Although viewed as one appellation, Sauternes actually consists of five communes; Barsac, Bommes, Fargues, Preignanc, and Sauternes with Barsac also a designated appellation in its own right. What makes Sauternes unique is its special mesoclimate caused by the confluence of the Ciron and the Garonne rivers. The region experiences evening mists in autumn which set in until late morning and are subsequently burnt off by warm sunny afternoons. It is precisely these conditions that provide the ideal environment for the growth of botrytis cinerea – a fungus that attacks the grapes, causing them to dehydrate leaving sweet shrivelled fruit, ideal for sweet wine production. Sauternes wines are made predominantly from Sémillon with Sauvignon Blanc with small amounts of Muscadelle. Golden in colour with enticing aromas and flavours of honey, acacia, stone-fruit, candied citrus and marmalade, classic Sauternes is rich, unctuous and beautifully balanced by fresh acidity. Capable of long-ageing, the wines turn deep amber with age, taking on more tertiary caramel flavours over time.
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Winery CHATEAU DOISY-DAENE

Chateau Doisy Daëne is a deuxième Cru Classé estate of Sauternes located in the Barsac appellation of Bordeaux. Managed by renowned white wine specialist Denis Dubourdieu, the estate’s sweet Sauternes wine is a fresh lively style with crystalline fruit purity underpinned racy acidity. A fully botrytised blend of Semillon with a minor component of Sauvignon Blanc, the grapes are picked over successive ‘tries’ and gentle pressed, before undergoing vinification and maturation in one third new French oak barriques for 10 months.