Doisy Vedrines 2011
Tasting Notes and Scores
Light and floral with honeyed peaches and a touch of cinammon and vanilla on the nose. The palate is explosive with a really intense drive of fruit, with honeyed peach, papaya, pear and pineapple balanced by properly zesty acidity which cuts through the tropical fruit and gives great lift. It's both luscious and fleet of foot, gently caressing the palate and finishing with a citrus zing and great length.
Tasted at the château, the 2011 Chateau Doisy-Védrines has a more mineral-driven bouquet than the 2009, more reserved with scents of beeswax, honeysuckle and jasmine. The palate is fresh and vibrant with viscous honeyed fruit, a dash of spice and a flowing, harmonious finish that has only just begun to start showing what it is capable of. This has great potential and may vie with the 2009 as one of the modern-day benchmarks from the estate. This is a fabulous Barsac from Olivier Castèja and his team.
– eRobertParker.com, Aug 2015
A fine citrussy nose; very nicely balanced with a good concentration and fresh to lively acidity; very sweet, pure, juicy, long and vibrant, with a clear Barsac suggestion of limestone minerality; refined and slender and seductively good, if without quite the length of aftertaste that the attack and mid-palate promise? [M.Schuster, Bordeaux Mar/Apr 2012]
Pure, with piercing persimmon, pineapple, white peach and quince flavors. Gorgeous floral notes of honeysuckle and orange blossom form the backdrop, while a heather accent caresses the finish. Overwhelmingly pure in the end, with a finish that sails on and on. Best from 2016 through 2035. 3,500 cases made.
– James Molesworth (WineSpectator.com, March 2014)
A white with peaches, honey and lemon-curd character. Caramel, too. Full body, medium-sweet with a fresh, clean finish. Lots of mineral undertones and lightly toasted oak. Needs five to six years to come together. Intensely sweet in the finish. Try in 2019.
– jamessuckling.com, January 2014
Intense and notably spicy aroma. Oily spice. So full of orange and apricot and lots of botrytis richness and intensity but freshness to match. Beautifully balanced. Showed much better than en primeur – likely to be GV.
– jancisrobinson.com, Jan 2015