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Chateau Doisy-Vedrines Sauternes 2003
"90 points Robert Parker; Decanter 4 Stars : Nose: fresh, stylish fruit. Taste: length and concentration, fresh and complex fruit flavours, lots of interest. (2008 onwards) Wine Spectator 89: Wow. This shows superintense aromas of dried pineapple, apple tart and pecan pie with honey. Full-bodied and medium-sweet, with lovely honey character and a medium finish. Not as good as the 2001. Best after 2009. 2,500 cases made. (JS) (3/06) Steven Tanzer 92: Bright yellow-gold. Spicy, ripe, complex aromas of peach, apricot, orange and nutmeg. Juicy, shapely and sweet, with lovely inner-mouth lift and aromatic character. High-toned and expressive but also quite fresh and precise for the year. Finishes impressively long and firm. A very strong performance for this chateau, and a good value..(7/05) "
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TN: Ch. Doisy-Védrines [Barsac] Sauternes-Barsac 2003; 14 pabv; Atherton Wine Imports; San Jose, CA. $25/375 ml; WineBid. From a half-bottle. Polished refractive gold. Cotton candy, wax, slightly floral; a touch of vanilla, wood, balsamico, and sea air in the empty glass.Opens slightly citric-bitter with some delicacy coming later; light-to-medium-bodied but rates only moderate on the finesse scale (hot vintage?). Sweet-tart balance to the sweet side; energetic; minty finish.Only a little new wood in evidence today, but obviously a sémillon-dominated wine, as usual. This will need about 8-10 more years to settle down.90 today, 92/100 predicted for it eventually, as this is showing quality in reserve.
Awesome. 2006 vintage.
External Reviews for Chateau Doisy-Vedrines Sauternes
It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age, as I find they typically require at least 12 months to reveal the definition/delineation so essential in these creamy, creme brulee, and honeysuck... Robert Parkers Wine Advocate. A Sauternes Blend wine from Bordeaux in France. 2003 Doisy-Vedrines 750ml
More and more 1989 appears to be a very good rather than superb vintage. Stylistically it most resembles 1976, although the wines are heavier, as well as more alcoholic... Doisy-Vedrines is probably the best sweet wine I have ever tasted from that property.
It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age as I find they typically require at least 12 months to reveal the definition/delineation so essential in these creamy creme brulee and honeysuckle-flavored offerings. Nevertheless because this vintage is so highly regarded I tasted through most of the top estates. The 2003s appear to be somewhat in the style of the 1990s with high levels of residual sugar (higher than 2001 for the most part) as well as botrytis low acidity and fat full-bodied personalities. This regions harvest began extremely early (early September) and was completely finished within three weeks. It does not appear that the nobleness and racy richness of the 2001 vintage will be found in the 2003s but readers who like the big flamboyant over the top style of the 1990s will enjoy the 2003s even more than I did. Robert Parkers Wine Advocate.
Wow. This shows superintense aromas of dried pineapple, apple tart and pecan pie with honey. Full-bodied and medium-sweet, with lovely honey character and a medium finish. Not as good as the 2001. Best after 2009.
This subtle white grows on you, showing lovely tropical, toasted coconut and lemon flavors that blend together harmoniously on the intense, long, sweet finish. Drink now or hold through the '90s.
The 1989 is an unctuous and viscous wine, with a chewy, heavy-weight style, low acidity, mamoth size, and splendidly concentrated fruit suggestive of superripe, honeyed pineapples. Perhaps it comes down to personal taste, but in this case the 1989 seems to have even more complexity and botrytis than the excellent 1988. Anticipated maturity 1993-2010.
Food Pairings for Chateau Doisy-Vedrines Sauternes
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