Learn everything about Chateau Doisy Daene Sauternes, Deuxiemes Crus with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Doisy Daene History, Overview
The name Doisy-Daene was inspired by an owner in the late 1800’s, Jacques Emmanuel Daëne. Daene took the vineyards name of Doisy and used his name to come up what he considered to be the correct name for his vineyard and wine, Chateau, Doisy Daene.
In 1875, J.J.E. Daene’s three sons inherited their estate. Later that same year, they sold a portion of Doisy Daene to the Dubroca Brothers. Starting in 1878, Doisy Daene was sold again, again and again.
Finally in 1924, Georges Dubourdieu purchased Doisy Daene from Deban’s heirs. At the time, the property had only 4 hectares under vine. Slowly but surely, the family continued acquiring more land and increasing the size of the vineyard.
Professor Denis Dubourdieu
In 2000, the noted wine consultant, Denis Dubourdieu took over managing the family estates, as his father, Pierre Dubourdieu was now retired. Denis Dubourdieu was perfect for the job. He was a respected professor at Bordeaux University and was already consulting numerous Bordeaux estates in the Medoc, the Right Bank and of course Sauternes, on the production of their red, dry white and sweet wines.
In 2014, Denis Dubourdieu added to his holdings in Sauternes when he purchased the estate of Chateau Doisy Dubroca from the Lurton family. From that point forward, no more vintages of Doisy Dubroca will be produced. The vines will be re-incorporated back into the vineyard of Chateau Doisy Daene. This is not the first time the Dubourdieu family purchased vines from Doisy Dubroca.
In 1968, the estate sold 6 hectares of vines to the Dubourdieu family that were added to the vineyards of Chateau Doisy Daene. However, it took until 2020 or a bit longer before any of those vines will be used in Doisy Daene.
That is because in 2012, the entire vineyard of Doisy Dubroca was ripped up. It is not expected that replanting will take place before 2016, to allow the soils to recover. In 2017, Chateau Doisy Daene completed construction no their new, modernized, tasting room.
Aside from being the owner of several vineyards, Denis Dubourdieu was even better known for being Professor of Oenology, tireless researcher, scientist and as a consultant for red and white Bordeaux.
Denis Dubourdieu worked with numerous estates including: Haut Bailly, Giscours, du Tertre, Carbonnieux, Batailley, Pichon Lalande, La Lagune, and Chateau Margaux for Pavillon Blanc. In fact, Denis Dubourdieu consulted close to 85 different estates at his peak!
And course Denis Dubourdieu was also involved in consulting several estates in Sauternes and Barsac including Chateau dYquem and Lafaurie-Peyraguey. Denis Dubourdieu is also a small minority owner in Lafaurie-Peyraguey, along with Silvio Denz.
While Bordeaux is of course better known for red wine, it was white Bordeaux wine that really captured his focus. In fact, consumers of dry and sweet white Bordeaux wines have much to be thankful for, due to the numerous contributions of Denis Dubourdieu.
Dubourdieu was responsible for many of the changes in the vineyards and the cellars that have led to explosion in quality for white Bordeaux wine, including using less new oak, during the vinification and aging process as well as harvesting dates and soil studies.
For the red wines, Denis Dubourdieu was not a big fan of picking grapes that some growers and other consultants considered fully ripe, or overripe. Denis Dubourdieu was more interested in producing wines with more freshness and vibrancy. He did not favor the trend to produce darker, more extracted wines that have become more popular in Bordeaux today.
2016 was a year of honors and sadness for the Dubourdieu family. In 2016, Denis Dubourdieu was awarded the distinguished Legion d’Honneur from the French government.
He was also given the award for the Man of the Year from Decanter magazine. Denis Dubourdieu passed away July 25 after a long bout with cancer at the age of 67. His passing left a large hole in Bordeaux. His two sons, Jean Jacques Dubourdieu and Fabrice Dubourdieu have taken over managing all of the Dubourdieu family estates.
Chateau Doisy Daene Vineyards, Terroir, Grapes, Winemaking
The 18.2 hectare Chateau Doisy Daene is planted to 86% Semillon and 14% Sauvignon Blanc. Although there is a small section of vines planted to Muscadelle as well. This marks a change in the vineyard, as today, you find a higher percentage of Semillon planted.
Situated quite close to Chateau Climens, in Barsac, the vineyard has a terroir that consists of red sand, clay and limestone soils. The vines are planted to a density of 7,000 vines per hectare. On average, the vines are maintained at 35 years of age.
Aside from their sweet, white Bordeaux wine, which is their mainstay, Chateau Doisy Daene produces two additional wines. They make a dry white wine from 100% Sauvignon Blanc, which is sold as a Bordeaux blanc. This is denoted by the term Grand Vin Sec, which appears on the label.
To produce the wine of Chateau Doisy Daene, the wine is vinified in French oak barrels where it remains for an average of 10 months in 65% new, French oak barrels. From that point, the wine is aged in tank for 8 months before bottling.
In select years, Chateau Doisy Daene also produces a special wine, l’Extravagance de Doisy Daene. 1990 marked the debut vintage for l’Extravagance de Doisy Daene. The wine is produced from a vineyard selection of their best grapes and aged in a minimum of 75% new French oak barrels for between 18 and 24 months.
What separates this wine from their regular cuvee, and frankly all other Sauternes wines, is the extreme high sugar levels. l’Extravagance de Doisy Daene can be close to twice as high in sugar levels than their regular wine. It can also be lower in alcohol.
Interestingly the blends change from vintage to vintage. In some vintages, the wine is produced from 100% Sauvignon Blanc. In other years, for example, 1996 and 2010, the wine was produced from 50% Semillon and 50% Sauvignon Blanc. In 2007, the blend was about 70% Sauvignon Blanc and 30% Semillon.
To make things even more confusing, or fun, depending on your point of view, in 1997, the wine was made from 100% Semillon! Not much of this special wine is produced. On average, about 100 cases are made, when it is produced. The wine has only been made in 1990, 1996, 1997, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2009, 2010 and 2011.
l’Extravagance de Doisy Daene is priced to compete with Chateau d’Yquem. Not much is made, making it one of the most difficult Sauternes to find, as well as one of the most expensive. The wine is only sold in half bottles. Each 375 ml bottle of this wine is packaged in its own wooden case.
When to Drink Chateau Doisy Daene, Anticipated Maturity, Decanting Time
Chateau Doisy Daene can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Doisy Daene is much better with age, and does not reach full maturity until it’s between 12-30 of age, or in some years, perhaps even longer in the best vintages!
That is when the magic happens! But that is unrealistic for 99% of the world’s wine drinkers. So, enjoy it at any special occasion that calls for it.
Of course the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Doisy Daene and frankly, all Sauternes, temperature is more important than decanting.
Serving Chateau Doisy Daene with Wine and Food Pairings
Chateau Doisy Daene is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out. Chateau Doisy Daene can be served with seafood dishes, especially shellfish, lobster, crab and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics.
Chateau Doisy Daene can also be paired with roasted chicken, veal and pork dishes that are either spicy, or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Doisy Daene.
Aside from his work in Bordeaux, Denis Dubourdieu is involved with several projects in different regions all over the world. One of his most interesting ventures is in the Stellenbosch region of South Africa with 4 G Wines in a partnership with Girogio Dalla Cia.
Château Doisy-Daëne Wine Tasting Notes
21 Vintages 78,599 Views Sort by Vintage-Rating
|2019||Château Doisy-Daëne (Sauternes)|
White peach, spicy roasted pineapples, vanilla, honey and mango on the nose and palate. The finish is a rich, blast of honeyed tropical fruits, candied yellow and citrus and a jolt of freshness that kicks in when you need it the most. 92-94 Pts
2,546 Views Tasted Jun 9, 2020
|2018||Château Doisy-Daëne (Sauternes)|
On the orange range of the fruit side, with tropical nuances, there is ample honey and vanilla as well.
2,294 Views Tasted Apr 19, 2019
|2017||Château Doisy-Daëne (Sauternes)|
Fresh, sweet, bright, lifted, honey-coated pineapples and vanilla bean in your glass, nose and on your palate.
1,492 Views Tasted May 17, 2020
Luscious, juicy, white peach, pineapple and apricots with a generous serving of vanilla, honey and nuts, this wine maintains the right amount of boost to keep all the sweetness up and on its feet.
2,638 Views Tasted Apr 26, 2018
|2016||Château Doisy-Daëne (Sauternes)|
Flowers, white peach, apricot and honeyed pineapple are all over the place. Rich, sweet, juicy, fruits, roasted nuts, tropical fruits and apricot are enjoyed in the finish.
3,766 Views Tasted Apr 29, 2017
|2015||Château Doisy-Daëne (Sauternes)|
All the ripe, and overripe pineapple you can handle, with the added pleasures of sweet, apricot, orange and vanilla bean all coated with honey. Vibrancy counts here, which keeps the wine uplifted on your palate.
2,965 Views Tasted Mar 12, 2018
The distinctive notes of honeysuckle, ripe and over ripe, juicy pineapple, apricot and white peach slathered in honey start things off. But its all that racy acidity that keeps this fresh, lively and vibrant, and allows you to go to more of this sweet, unctuous treat. 94-96 Pts
5,037 Views Tasted May 3, 2016
|2014||Château Doisy-Daëne (Sauternes)|
The penultimate vintage from Denis Dubourdieu is just great! Honeysuckle, pineapple and apricot, with seemingly and entire jar of honey meshes with all that acidity, leaving you a satisfied customer. The wine was made from a blend of 87% Semillon, 13% Sauvignon.
3,716 Views Tasted Feb 4, 2017
|2013||Château Doisy-Daëne (Sauternes)|
The distinctive notes of honeysuckle, ripe and over ripe, juicy pineapple, apricot and white peach slathered in honey start things off. But its all that racy acidity that keeps this fresh, lively and vibrant, and allows you to go to more of this sweet, unctuous treat.
2,446 Views Tasted May 25, 2016
Subdued and needed effort before its candied lemon rind, honey coated pineapple and vanilla bean nose began to shine. The wine is fresh, sweet and easy to drink.
2,342 Views Tasted Feb 1, 2016
Honeysuckle, flowers, tropical fruits and vanilla bean get your motor running. The overripe, juicy, sweet, pineapple and apricot palate lingers and expands in intensity. 94-96 Pts
3,408 Views Tasted Apr 22, 2014
|2011||Château Doisy-Daëne (Sauternes)|
Luscious, tropical fruit, apricot, candied orange, vanilla and honey scents take no effort to find. On the palate, the wine is sweet, long and rich, with good levels of acidity to keep its honeyed personality fresh and interesting.
4,807 Views Tasted Jul 6, 2015
|2010||Château Doisy-Daëne L'Extravagant (Sauternes)|
This has really stepped up its game. The wine feels like an entire pineapple, slathered with honey and vanilla has been placed into a single glass of wine. Intensely concentrated, lush, fresh and sweet, this is really mouth coating, but in a good way.
1,603 Views Tasted Jun 25, 2017
Interestingly, while some vintages of this wine are produced from 100% Sauvignon Blanc, the 2010 was made from an even blend of 50% Sauvignon Blanc and 50% Semillon giving the wine a lighter mouth feeling than many previous vintages. That being said, this is still incredibly rich, dense and honeyed, but with more freshness in the fruit.
2,147 Views Tasted Dec 1, 2013
|2010||Château Doisy-Daëne (Sauternes)|
Fresh, sweet, bright and crisp tropical fruits with loads of honeyed apricots are in your glass as soon as the bottle is popped. Lush, sweet vibrant and already delicious.
3,666 Views Tasted Dec 31, 2015
|2009||Château Doisy-Daëne (Sauternes)|
Citrus, lemon, lime, honey and floral notes make up the perfume. Medium/full bodied, ending with a bright, honey, apple and yellow fruit finish.
4,748 Views Tasted Jan 25, 2012
|2007||Château Doisy-Daëne L'Extravagant (Sauternes)|
Fat, dense, powerful and thick, this massive sweet, white Bordeaux wine paints your palate with layer after layer of over ripe tropical fruits slathered in honey. This is no delicate wallflower of a wine. It demands your full attention.
2,559 Views Tasted Dec 1, 2013
|2003||Château Doisy-Daëne (Sauternes)|
Rich, lush, powerful and packed with concentrated layers of sweet, ripe, honeyed apricots, pineapple, vanilla, flowers, candied orange rind and nuts. There is a good balance between sugar and acidity and a long finish that lingers with apricots and honey.
2,366 Views Tasted Mar 15, 2013
|2002||Château Doisy-Daëne L'Extravagant (Sauternes)|
Dark gold in color, the wine is incredibly sweet, concentrated and rich. You can feel the levels of sugar and intensity. The wine is massive, packed with layers of ripe, tropical, honeyed fruits. But with this much sugar, it needed more acidity to balance the wine and give it lift as the wine was close to the corner of cloying and syrupy. Note, I said almost, there is a lot to like enjoy and taste in this intense, rich wine.
3,268 Views Tasted Mar 31, 2013
|2001||Château Doisy-Daëne L'Extravagant (Sauternes)|
This is so rich and concentrated, it is difficult to resist the urge to taste the wine with a spoon! The incredible power and length, matched with intensity is something to experience. The melange of tropical fruits seem to be drenched in honey. Still, I wish there was a tad more acidity to further enhance the vibrancy in the finish.
3,028 Views Tasted May 25, 2016
|2001||Château Doisy-Daëne (Sauternes)|
Ripe and over ripe tropical fruits, apricot, orange, vanilla and honey with the right blast of acidity keeps this alive, fresh and interesting. This will get better, but it's already showing very nice today.
3,584 Views Tasted Jun 2, 2014
|1997||Château Doisy-Daëne L'Extravagant (Sauternes)|
Palate staining layers of honey drenched tropical fruits, apricot, nuts and vanilla coat your mouth, teeth and gums with sweetness. Incredibly intense, long and attention grabbing, this still young wine is dessert.
3,114 Views Tasted Dec 1, 2013
|1996||Château Doisy-Daëne L'Extravagant (Sauternes)|
Thick, intense, dense and incredibly rich, this sweet wine is almost too much of a good thing. Edible layers of honeyed apricot, pineapple, orange, tropical and vanilla are found in every sip. Low acid in feeling, fans of seriously sweet wines are going to love this.
2,956 Views Tasted Dec 1, 2013
|1953||Château Doisy-Daëne (Sauternes)|
Barely alive and hanging on by a thread. Almost no fruit. Drink it or sell it, but unless you need a 53 for an occasion, don’t buy it
2,485 Views Tasted Aug 6, 2003
|1949||Château Doisy-Daëne (Sauternes)|
The best part of this wine was the nose. Spice, apricots, orange rind, flowers, citrus, nuts and honey. The fruit is drying out, there is very little sweetness remaining on the palate. Drink up.
2,788 Views Tasted Nov 27, 2011
|1942||Château Doisy-Daëne (Sauternes)|
The wine was deep copper with orange in color. The nose offered caramel, coffee, orange, floral, cocoa and apricot scents. Better in the nose than on the palate, the wine was light, short and acidic in the mouth. Still, it is always fascinating to taste war year wines. It allows time for reflection knowing World War 2 was taking place and the people not able to serve were left behind and forced to produce the wine.
2,830 Views Tasted Aug 14, 2012