Château Doisy-Daëne 2002 - Sauternes - Barsac

Estate Overview: Château Doisy-Daëne

A Second Grand Cru Classé in 1855, Château Doisy-Daëne is located on the famous Haut-Barsac plateau. An iconic property owned by the Dubourdieu family for over three generations, the estate was shaped by the genius of Denis Dubourdieu, a world-renowned professor of oenology. Doisy-Daëne embodies a unique philosophy among great sweet wines: an absolute pursuit of fruit purity, elegance, and freshness, avoiding any heaviness in favor of crystalline aromatic brilliance.

Appellation Overview: Barsac / Sauternes

Located to the north of the Sauternes appellation, the commune of Barsac has the distinction of being able to feature both AOPs on its labels. The terroir is distinguished by its geological soil: a fine layer of red clayey sand resting on a base of Astéries limestone. This filtering limestone subsoil gives Barsac wines a nerve, mineral finesse, and racy freshness that beautifully balance the concentration of sugars brought by noble rot (Botrytis Cinerea).

Vintage Overview: The Purity and Finesse of the 2002 Vintage

The 2002 vintage in Barsac and Sauternes is hailed by critics as a year of great purity and classic balance. A dry summer followed by a sunny September swept by a drying north wind allowed for the development of botrytis of exemplary cleanliness. The wines born in 2002 are characterized by a vibrant and luminous acidic backbone, offering a complexity focused on candied citrus, verbena, and light honey.

Condition Report of the Bottle

- Wine level: Base of neck
- Wine color: Clear robe
- Label: Slightly stained
- Capsule: Original capsule in good condition, sound and airtight.

Food & Wine Pairings and Serving Suggestions

Serving suggestions: Ideally serve between 10°C and 12°C. Avoid serving too chilled so that the subtlety of its tertiary bouquet can unfold. Delicate uncorking 20 minutes before serving is recommended.
Gastronomic pairings: The emblematic freshness of Doisy-Daëne will make a legendary marriage with pan-seared foie gras with mango or figs, roast chicken with orange peel, Roquefort or Bleu des Causses cheese, or a thin pear tart poached in ginger.