Vine Republic

Château Doisy Vedrines Sauternes 2014

Château Doisy Vedrines Sauternes 2014
$46.98

SKU 8812

750ml

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wa
94-96
we
94-96
v
95
ws
95
Category White Wine
Varietals
Region France, Bordeaux, Barsac
Brand Château Doisy Vedrines
  • wa94-96

Wine AdvocateThe Château Doisy-Védrines 2014 is a blend of 85% Sémillon and 15% Sauvignon Blanc, a modest 134 grams per liter residual sugar and a pH of 3.55 (a figure that might be a little lower than recent vintages.) It has a fragrant bouquet that is actually quite similar to Doisy-Daëne this year, a reticent at first but opens up with honey, orange zest and mineral aromas. The palate is fresh and vibrant on the entry with a fine line of acidity, much more race than recent vintage with citrus lemon, honey and orange peel on the long, persistent finish. Yes, there is a little more unctuousness on the finish compared to Doisy-Daëne but at the end of the day, they are both superb expressions of Barsac.

Neal Martin, April 29, 2015
  • we94-96

Wine EnthusiastBarrel Sample. While the texture is rich, the flavors are muted at this stage. It does have an opulent character that will develop to give ripe yellow fruit tones. Rich in nature, a vein of acidity runs under all this concentration. It will need time to develop and will age slowly.

Roger Voss
  • v95

VinousThe 2014 Doisy-Vedrines has a tightly knit, backward bouquet that demands much more encouragement than its peers. The palate is well balanced with a viscous texture, extremely well judged acidity, poised with a beautiful quince and marmalade-tinged finish that lingers in the mouth. Superb. Tasted blind at the annual Southwold tasting.

Antonio Galloni, March 2018
  • ws95

Wine SpectatorGlazed pear, fig and apple notes form the initial display here, followed by hints of dried orange peel, maple and almond. The long finish is coated with a heather honey accent, yet this still shows cut and drive overall. A slightly more powerful style of Barsac, and should age beautifully. Best from 2020 through 2040. 3,167 cases made.

James Molesworth, March 31, 2017