2009 Château Doisy-Védrines
Jancis Robinson | Rating: 16Light gold. Rich and round and lively. Some zest as well as great weight. Good stuff!Author: Jancis Robinson
Wine Spectator | Rating: 94Richly layered and detailed, but thoroughly mouthwatering, this lets lacy citrus, floral and white peach flavors meld into a core of quince, fig and persimmon fruit, while warm piecrust and honey roasted almond notes drive through the finish. Very long, with superb cut despite its power.Author: James Molesworth
Wine Advocate | Rating: 95Tasted at the chateau, the 2009 Chateau Doisy-Vedrines already exudes impressive breeding on the nose with complex, beguiling scents of dried honey, quince, walnut and just a touch of barley sugar. The palate is medium-bodied with layers of viscous, honeyed fruit, superb acidity and wonderful precision on the finish. There is a sense of completeness and harmony to this Doisy-Vedrines. The 2009 represents the apogee for the estate and a Barsac destined to generously repay long-term cellaring.Author: Neal Martin
JamesSuckling.com | Rating: 92Thick and fruity with creme brulee and honey, with dried fruit character. Full body, very sweet and round with a long finish. Better in 2015.Author: James Suckling
Self | Rating:Drink Dates: 2015-2045Author: alphajet
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 387 bottles owned
- 36 collectors