Rating: 98There are just three barrels of the L'Extravagant de Doisy-Daene, a blend of 65% Semillon and 35% Sauvignon Blanc that delivers 210gms/L residual sugar. It has a typically audacious bouquet of -thick- honeyed fruit that is richer and more decadent than anything you will find this year. The palate is unctuous on the entry with pure honeyed fruit interlaced with orange zest and peach. The acidity is well-judged, maintaining the equilibrium so crucial to this wine, while the finish has the weight of a German TBA. This is utterly irresistible, Denis Dubourdieu fashioning a decadent wine that is effortlessly counterbalanced by the razor-sharp acidity.Author: Neal Martin
Rating: 97Very bold flavors of pineapple and heather leap to the fore in this gorgeous Barsac, with a glistening core of peach, apricot and mirabelle plum kicking in soon thereafter. The pure, vivid finish has lovely length and stunning cut. Drink now through 2038. 130 cases made.Author: James Molesworth
Rating: 96Baked apple, spices, dried flowers, almonds and Chamomile are some of the many notes that blossom in the 2013 Doisy-Daene L'Extravagant. Rich and textured on the palate, the 2013 boasts superb depth and pure texture. The Extravagant is quite a bit more viscous than the straight Doisy-Daene and is likely to require a good many years of cellaring to be at its best. - Antonio Galloni
The composition of the soil where Doisy-Daene is grown is a thin layer of clayey sand, known as "Barsac red sand," which sits on top of a chalky subsoil. This soil type is particularly well-suited to the making of elegant and distinguished white wines.
The wine produced is defined by the essence of "noble rot": strength, balance, and subtlety. Doisy-Daene's goal is to produce a style of wine which is a great expression of the calcareous soil on which it is grown and a truly aesthetic family tradition.
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
- 5 bottles owned
- 2 collectors