TASTE
Made by the master of dry white bordeaux, Doisy sec combines the herbal-tropical flavours of Sauvignon with subtle smoky oak and a deliciously opulent texture, while remaining crisp, dry and fresh. Pale, aromatic, with grapefruit, passionfruit, cut grass and a really distinctive whiff of fresh basil. Gentle oaky notes of toast and clove. Touch of beeswax. Smells great! The palate is dry, lemon, lime and grapefruit, green apple, white peach, baking spice. Textured lanolin mouthfeel.
- DF
FOOD PAIRING
Pork, Vegetarian, Poultry, Appetizers and snacks, Lean fish
PRODUCER
One of Bordeaux’s pre-eminent winemakers, Denis Dubourdieu is Professor of Oenology at Bordeaux University, a highly sought-after consultant both locally and abroad, and the owner of the renowned Château Doisy-Daëne in Sauternes.
VINEYARD
Largely replanted during the 1950s and 1960s, the Doisy-Daëne vineyard is now well over forty years old. The soil composition on the Barsac plateau is unusual for the Bordeaux region. A thin layer of clayey sands, known as “Barsac red sands”, tops the chalky subsoil. Traditional ploughing was performed, and no weedkiller is used in the vineyard. Organic manure is made with vegetal-based composts. Bud removal, trellising and leaf removal was all carefully done by hand.
WINERY
After a phase of skin contact, a slow juice extraction was performed, protected from the oxidation process. Free-run juice was strictly separated from the pressings. Fermentation took place in barrels with twenty percent new oak, and the ageing process lasted eight months with regular lees stirring.
PRESS
“A core of peach and Meyer lemon is flecked with thyme, straw, tarragon and savory notes, all rippling through a nicely detailed finish. Chiseled and beautiful. Score range: 90-93” – Wine Spectator, 2014