Nose
The nose has an attractive bouquet of tropical fruit, primarily pineapple and there is a fresh, honeyed finish.
Palate
The Grand Vin Sec de Doisy-Daëne is one of the best Vins Blancs Secs of Bordeaux. Considered like
Doisy-Daëne Barsac's young brother, it expresses in a different style all the distinction and finesse of this
exceptional terroir. It possesses an unusual aromatic power, with grapefruit and white peach aromas
and unleashes on the palate flavors of pear and spice.
Growing Conditions
Traditional ploughing is performed on the soil of our vineyard and no weed-killer is used.
Organic manures are made with vegetal-based composts.
Bud removal, trellising and leaf removal are carefully done by hand.
We are engaged in a process of abandonment of the use of chemical synthetic pesticides on all of our vineyards.
Thus "grown like in a garden", within an orderly and well preserved environment, our vines produce early concentrated tasty grapes which have the smoothness and brightness of fresh fruit aromas we wish to obtain in our wines.
In an effort to balance our carbon footprint, we manage as well a forest area equal in size to our vineyards.
Harvest
The composition of the soil of the Barsac plateau is from a geological standpoint and for the Bordeaux
region unusual A thin layer of clayey sands, known as "Barsac red sands", tops the chalky subsoil. This
lightly cracked calcareous rock layer limits the rooting depth of the vine to about twenty inches. The
water that got stored within the slightly porous rock throughout the summer, is progressively dispensed to
the vine during the winter, preventing thus a water overload. This soil is particularly well-suited to the
making of elegant and distinguished white wines.
Winemaking
Once grapes have ripened, a few bunches are collected on each vine from all the Sauvignon plots.
After an eventual phase of skin contact, a slow juice extraction is performed, protected from the
oxidation process. Free run must is strictly separated from press must and their clarification undergoes by
natural settling. Fermentation takes place in barrels renewed by fifth. Ageing lasts 8 months with lees
regularly stirred.
Aging
Delicious when young it also has great ageing potential (5 to 10 years).
