Bordeaux Wine Enthusiasts

01 Doisy Vedrines [Sauternes] Served chilled, over at least 3 nights. Dark honeyed gold. Full bodied texture/swirl. Bouquet of lychees, tropical fruit. Long 45 second finish. More oaky than crisp. It doesn't feel as light as it ought to. This is from a full bottle btw, not a split. Some caramel notes too. Probably most exciting on the first day. I'd give it an A-, but even though it will last, it didn't seem to improve after being open a few days in the fridge. Even though the label says its a Sauternes, for some reason I thought these were actually entitled to Barsac AOC? It doesn't seem as racy as those though, doesn't have the bright acidity that Coutet usually shows.

I also wonder why Doisy Vedrines does not use the Barsac appellation. Maybe it is because it is more unctuous than most Barsacs.

Maybe the more commonly known Sauternes designation is an easier sell than Barsac? I recall California "Sauterne" back in the day but never encountered "Barsac" used in the same way.

I like my Sauternes chilled.

stefan wrote:I also wonder why Doisy Vedrines does not use the Barsac appellation. Maybe it is because it is more unctuous than most Barsacs.

I don't think I could reliably differentiate between Barsac / Sauternes blind, but this doesn't seem to have the attributes I generally associate with the region.

It's not a widely seen estate, but for some reason in recent years I've picked up a number of young vintages.

(This bottle I'd had from release though)