Chateau Doisy-Vedrines 2eme Cru Classe Barsac

Chateau Doisy-Vedrines has 27 hectares of vineyards and is dominated by 80% Semillon with a little Sauvignon Blanc and Muscadelle. The fruit is harvested several times so that the fruit is picked at optimum ripeness resulting in low yields. Once in the winery fermentation starts in temperature-controlled, stainless steel vats and then ages in oak between 18 and20 months. This has produced a rich, full-bodied wine with great botrytis character (12 x 75 cl)

Chateau Doisy-Vedrines Grand Cru Classe Barsac from France, Bordeaux, Barsac by Chateau Doisy-Vedrines Botrytis-Affected Whites (12 x 75 cl)

Chateau Doisy-Vedrines Grand Cru Classe Barsac from France, Bordeaux, Barsac by Chateau Doisy-Vedrines (12 x 75 cl)

Chateau Doisy-Vedrines Grand Cru Classe Barsac from France, Bordeaux, Barsac by Chateau Doisy-Vedrines (12 x 75 cl)

Chateau Coutet 1er Cru Classe Sauternes Barsac from France, Bordeaux, Barsac by Chateau Coutet Barsac (12 x 75 cl)

The Estate is owned by Didier Laulan, whose family have produced wine in Barsac for generations. It is located outside the village of Barsac in the so-called 'Haut Barsac' area. Chateau Broustet covers some 16 hectares in this part of the Garonne valley, better known as Sauternais. The location of Barsac-Sauternes near the Garonne, gives rise to special conditions in the autumn, when the morning mists are followed by hot days, thus favouring the development of noble rot. This action of 'botrytis cinerea' produces water evaporation, which leads to a natural sugar concentration. The soil is siliceous gravel on clay and limestone subsoil, which has a high iron content. This gives Barsac wines their special character. The average age of the vine is 40 years old, planted in proportions: 80% Semillon, 10% Sauvignon, 10% Muscadelle. Extreme care is given to the picking, and it can take 5 or 6 rounds to pick all the grapes. After the vinification, which takes place in small stainless steel vats, and up until the bottling, the wine ages for two years in barrels, renewed by a third each year. A very sweet full bodied white wine, excellent as an aperitif and also accompanies desserts to round off the meal. The severe pruning of the vines combined with the concentrating action of noble rot gives a low average yield of 12 hectolitres per hectare, that is to say 2000 cases of 12 bottles. (12 x 75 cl)

TASTING NOTE: Chateau Broustet is a delightful wine with echoes of tropical fruit, honey and fresh toast. A very elegant balance with some spicy-botrytis complexity. HISTORY: Didier Laulan, whose family has produced wine in Barsac for generations, owns the Estate. It is located outside the village of Barsac in the so-called 'Haut Barsac' area. Chateau Broustet covers some 16 hectares in this part of the Garonne valley, better known as Sauternais. The location of Barsac-Sauternes near the Garonne, gives rise to special conditions in the autumn, when the morning mists are followed by hot days, thus favouring the development of noble rot. This action of 'botrytis cinerea' produces water evaporation, which leads to a natural sugar concentration. SOIL The soil is siliceous gravel on clay and limestone subsoil, which has a high iron content. This gives Barsac wines their special character. VINES The average age of the vine is 40 years old, planted in proportions: 80% Semillon; 10% Sauvignon; 10% Muscadelle The severe pruning of the vines combined with the concentrating action of noble rot gives a low average yield of 12 hectolitres per hectare, that is to say 2000 cases of 12 bottles. VINIFICATION Extreme care is given to the picking, and it can take 5 or 6 rounds to pick all the grapes. After the vinification, which takes place in small stainless steel vats, and up until the bottling, the wine ages for two years in barrels, renewed by a third each year. (12 x 75 cl)

The Estate is owned by Didier Laulan, whose family have produced wine in Barsac for generations. It is located outside the village of Barsac in the so-called 'Haut Barsac' area. Chateau Broustet covers some 16 hectares in this part of the Garonne valley, better known as Sauternais. The location of Barsac-Sauternes near the Garonne, gives rise to special conditions in the autumn, when the morning mists are followed by hot days, thus favouring the development of noble rot. This action of 'botrytis cinerea' produces water evaporation, which leads to a natural sugar concentration. The soil is siliceous gravel on clay and limestone subsoil, which has a high iron content. This gives Barsac wines their special character. The average age of the vine is 40 years old, planted in proportions: 80% Semillon, 10% Sauvignon, 10% Muscadelle. Extreme care is given to the picking, and it can take 5 or 6 rounds to pick all the grapes. After the vinification, which takes place in small stainless steel vats, and up until the bottling, the wine ages for two years in barrels, renewed by a third each year. A very sweet full bodied white wine, excellent as an aperitif and also accompanies desserts to round off the meal. The severe pruning of the vines combined with the concentrating action of noble rot gives a low average yield of 12 hectolitres per hectare, that is to say 2000 cases of 12 bottles. (12 x 75 cl)

Available in 37.5 cl Half Bottles. (24 x 37.5 cl)