Our Christmas Shop is now open
Explore our range of festive treats and treasures
SAVE £1 on a new Kiwi sauvignon
Get to know Lowlands: a delicious new wine from a dream vintage
Recommend a friend to join The Wine Society
and you could wine a case of wine worth £139
Delightful apricot aromas and charming freshness on the palate. Classic Sauternes from rising star Doisy Védrines.
Product Code: BW4742
View all products by Château Doisy-Védrines
The Castéja family has owned this second growth property in Barsac since 1946, but it remains one of the region’s lesser-known châteaux, possibly because it produces its delicious sweet wines in such small quantities.The current owner is wine merchant Olivier Castéja who believes that a dessert wine’s natural acidity needs to be balanced by sweetness. As a result, Doisy-Védrines tends to be richer and fuller than most Barsacs, making it a real pudding wine. The blend is 85% semillon to 15% sauvignon, which spends 18 months in oak barrels, half of which are new. This wine remains consistent both in quality and value for money. It will keep for between three to 20 years.
Certainly the most famous sweet wine of France and probably the World, the luscious, complex wines of Sauternes owe their existence to a mould. The fungus in question is called botrytis cinerea, known to the French by the more attractive name of pourriture noble and to many others as noble rot. 25 miles south of the city of Bordeaux the confluence of the Garonne and its tributary the Ciron, in conjunction with the hilly geography of the area and sunny autumn weather, creates a misty early morning microclimate that is perfect for botrytis to begin and flourish. As the day warms up and the mist clears the botrytis is stabilised and remains in its benign form. Should damp, humid or rainy weather strike the vineyards all will be lost as botrytis transforms itself into the more pernicious grey rot, in which case no sauternes can be made. These unfortunate circumstances happen about twice a decade and add the already challenging economic environment for all but the wealthiest producers. Great pine forests to the west offer some protection from bad weather but making sauternes is a labour of love, perhaps even a labour of passion.Semillon is the principal grape, useful because its thin skin is pierced easily by the botrytis to allow it to feed on the moisture inside, concentrating the grape sugars and glycerol, and heightening the acidity. The second grape is sauvignon blanc which makes up about 25% of plantings, while the fragrant muscadelle brings up the rear. Vines are carefully pruned and tended in order to encourage development of the fungus. Once the botrytis appears it affects bunches unevenly, both in terms of the individual grapes within the bunch and across the vineyard. It is necessary for pickers to make several passes, up to ten on the best properties, to pick even single grapes as they are affected, and each vine yields only enough juice for a single glass of wine. Sometimes the harvest can take two months to complete. Is it any wonder that the best Sauternes is relatively expensive?Fermentation takes place in oak barrels and can be slow because the yeasts occasionally find the sticky, sugary juice almost overwhelming, with an ever present danger of the fermentation stopping before the desired outcome is achieved. The finished wine spends some time in barrel, during which time some evaporation is allowed, before bottling.The best terroirs are considered to be on the higher ground furthest from the Garonne and above the Ciron, where the legendary Château d’Yquem sits. Soils in the appellation are a mixture of gravel, clay and limestone, and limestone, over the communes of Sauternes, Barsac, Bommes, Fargues and Preignac. Where the soils do not offer excellent drainage systems for it have been put in place.Sauternes, and by extension Barsac, were the only wines outside of the Médoc and Château Haut-Brion to be included in the famous 1855 Classification, with Château d’Yquem preminent.PREMIER CRU SUPÉRIEURChâteau d’YQUEM - SauternesPREMIERS CRUSChâteau LA TOUR BLANCHE - Sauternes. Château LAFAURIE-PEYRAGUEY - Sauternes. Clos HAUT-PEYRAGUEY – Sauternes. Château de RAYNE VIGNEAU - Sauternes. Château SUDUIRAUT – Sauternes. Château COUTET - Barsac. Château CLIMENS – Barsac. Château GUIRAUD - Sauternes. Château RIEUSSEC - Sauternes. Château RABAUD-PROMIS - Sauternes. Château SIGALAS RABAUD - SauternesSECONDS CRUSChâteau de MYRAT - Barsac. Château DOISY DAËNE - Barsac. Château DOISY-DUBROCA - Barsac. Château DOISY-VÉDRINES - Barsac. Château d’ARCHE - Sauternes. Château FILHOT - Sauternes. Château BROUSTET - Barsac. Château NAIRAC - Barsac. Château CAILLOU – Barsac. Château SUAU - Barsac. Château de MALLE – Sauternes. Château ROMER du HAYOT - Sauternes. Château ROMER – Sauternes. Château LAMOTHE - Sauternes. Château LAMOTHE-GUIGNARD - SauternesLess exalted sweet wines are made across Bordeaux. Much of it is produced, unlike wines affected by botrytis, by stopping fermentation through the use of sulphur dioxide, chilling the fermenting must and sterile filtration. These wines are often labelled moelleux and they can be very mediocre. Such wines can be labelled as Bordeaux Supérieur, Graves Supérieur, Côtes de Bordeaux-Saint-Macaire, Côtes de Bordeaux-Sainte-Foy and Premier Côtes de Bordeaux. Some appellations where botrytis wines are made and which can rival good sauternes are Sainte-Croix-du-Mont, Cadillac, Cérons and Loupiac. For this latter group, depressed prices in comparison with the wines of Sauternes and Barsac, have led some producers to abandon the expensive botrytis method and to make sweet wines more cheaply by following the methods of the less exalted practitioners mentioned above. Those prepared to invest the time, effort and money into making use of their terroir and the conditions it offers can make characterful, botrytis affected wines.
In terms of sweet wines those châteaux situated in the commune of Barsac breathed a collective sigh of relief at the end of the 2012 harvest, and have made some enchanting wines, with sweetness levels akin to 2008 (lower than in 2009 and 2011), and very pure botrytis character. 2012 was a tale of two communes, with many Sauternes properties deciding not to release a grand vin at all. Barsac’s limestone plateau was better able to withstand both the summer drought and the periods of intermittent rain during the harvest.
There are no member reviews for this product. Click the 'Leave a Review' button to be the first.
There are no press reviews for this product.
Log in to view notes
By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.
You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.
4.4.1. What are 'Cookies'?
4.4.2. How do Cookies help The Wine Society?
Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.
The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.
The Society uses technology to track the patterns of behaviour of visitors to our site.
4.4.4. What type of cookies does The Wine Society use?
We use the following three types of cookies:
220.127.116.11. Strictly Necessary CookiesThese cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:
18.104.22.168. Functionality & Targeting/Tracking CookiesThese cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:
22.214.171.124. Performance/analytical cookiesThese cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:
126.96.36.199. Authentication CookieIn order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.
4.4.5. How do you turn cookies off?
All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.
4.4.6. Learn more about cookies