2010 Ch. Doisy-Védrines, Barsac

2010 Ch. Doisy-Védrines, Barsac

White, Ready, but will improve   White | Ready, but will improve | Chateau Doisy-Vedrines | Code: 7812 | 2010 | France > Bordeaux > Barsac | Sauv.Blanc & Sémillon | Full Bodied, Sweet | 13.5 % alcohol

Prices: 

New To BBX

H/Bottle 12 x 37.5cl

1cs

£140.00

BBX

H/Bottle 12 x 37.5cl

1cs

£150.00

New To BBX

H/Bottle 12 x 37.5cl

1cs

£186.00

BBX

Bottle 6 x 75cl

1cs

£120.00

BBX

Bottle 6 x 75cl

1cs

£149.00

BBX

Bottle 6 x 75cl

1cs

£150.00

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Scores and Reviews

BBR

16/20

DECANTER

18/20

JANCIS

17/20

WS

92-95/100

DECANTER - Big body, rich texture, built for long ageing, with a completely different style from Daëne: less immediate purity, more power. Two different visions of terroir but nobody would complain to try both.
Michel Bettane - Decanter – Apr 2011

JANCIS - Mid gold. Very rich and heady on the nose. Quite exotic and interesting. Subtle and complex. Great weight and great sweetness. A freshness on the finish but green does not dominate this wine. Pear juice with a strong dose of lime juice.
Jancis Robinson MW- jancis robinson.com Apr 2011

OTHER - Although, at 145g/l residual, highly concentrated, this year the balance has shifted to a less invasive kind of sweetness, so the usual very characterful menthol and openly fresh fruit tones are less swamped and more expressive, literally exploding through the mid-palate and right into the softness of the finish.  A very assertive, loud wine that really delivers the fruit.
2010 Vintage Assessment - Sauternes - by Bill Blatch of Bordeaux Gold

WA - Deeper in color than its peers, the Doisy-Vedrines 2010 has an animated bouquet with strong scents of tangerine, pink grapefruit and dried honey, although it is missing some delineation and refinement of one of Olivier Casteja’s best vintages. The palate is medium-bodied with a more promising viscous opening of tangy marmalade and quince. It actually improves in the mouth, with a defined and spicy finish. Hopefully, the aromatics will muster something to say with bottle age, as the palate is commendable.
Neal Martin - Issue#212 - Apr 2014

WS - Thick and spicy, with unctuous, still slightly raw-seeming layers of apricot, peach and fig. Ginger cream and green tea check in on the finish. Rather backward still, but there's lots balled up.
James Molesworth – The Wine Spectator – Apr 2011

The Story

Chateau Doisy-Vedrines

Producer

Chateau Doisy-Vedrines

Château Doisy-Védrines,the largest of the Doisy estates and a 2éme Cru Classé Barsac property has been owned by the Castéja family since 1946. The family also own Batailley and Trotte Vieille).

Doisy-Védrines's 27 hectares of vineyards are situated on the highest plateau in Barsac and are planted with 80% Sémillon, 15% Sauvignon Blanc and 5% Muscadelle. The grapes are picked in several "tries" and the yields are painfully low, even by Sauternes standards. Fermentation starts in temperature-controlled, stainless steel vats for around a week before the must is transferred to 100% new oak barriques. The wine remains in barrique for 18-20 months.

Doisy-Védrines is one of the richest and most full-bodied wines in Barsac and it significantly uses the Sauternes AC rather than the Barsac one. It needs at least 5 years of bottle ageing and the best vintages will keep for up to 25 years.

Grape

Sauv.Blanc & Sémillon

Sauv.Blanc & Sémillon

The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.

In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.

Region

Barsac

Barsac is one of the communes of the Sauternes appellation (along with Bommes, Fargues, Preignac and Sauternes itself). With marginally flatter land and soils of red sand and light gravels, the commune adjoins the northern boundary of the commune of Sauternes, separated by the Ciron River, whose cold waters are so instrumental in producing the region's necessary autumn fogs.

There are just over 800 hectares under vine, producing nearly two million bottles in an average year. The châteaux can choose to sell their wine under either the Sauternes or the Barsac appellation, but stylistically the wines are arguably a little lighter in style than those of Sauternes.

The leading producers are Châteaux Climens and Coutet, with Châteaux NairacDoisy-Daëne and Doisy-Vedrines making good value, attractive wines.

Storage Details
 
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