Winemaker Notes
Professional Ratings
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Wine Spectator
Richly layered and detailed, but thoroughly mouthwatering, this lets lacy citrus, floral and white peach flavors meld into a core of quince, fig and persimmon fruit, while warm piecrust and honey roasted almond notes drive through the finish. Very long, with superb cut despite its power. Best from 2015 through 2032.
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Robert Parker's Wine Advocate
Pale gold colored, the 2009 Doisy-Vedrines is sporting a nose of stewed tea, fresh hay, tree bark and dried apricots with touches of candied walnuts and ginger ale. The fruit is maturing into a nutty/savory character in the mouth with a lively backbone, finishing spicy.
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Wine Enthusiast
Quite closed up, this wine has weight and intensity that will give concentration to the potentially ripe flavors of apricots, mandarin oranges and a twist of lemon zest. All of these flavors are integrated with the developing honeyed richness.
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James Suckling
Thick and fruity with creme brulee and honey, with dried fruit character. Full body, very sweet and round with a long finish. Better in 2015.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.
Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.
Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.
Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon's susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.
Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.
In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities. What distinguishes a fine Sauternes from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.