2007 Doisy-Daëne "Extravagant" Sauternes (375ml)

SKU #1070252 98 points Robert Parker's Wine Advocate

 Delivering 12.0% ABV and 200gms residual sugar, Denis Dubourdieu’s luxury Barsac, the 2007 L’Extravagant de Doisy-Daene, does not hold back, born with a lucid golden hue with big fat tears (of joy). The bouquet is very intense but very tight at first, demanding time to unfurl in the glass at its own pleasure: white peach, apricot, orange-blossom and a touch of marmalade with breathtaking definition. The palate is full-bodied with a viscous entry, so pure and caressing with mellifluous honey, apricot and citrus lemon, wonderful delineation on the finish, the thread of acidity interwoven through that powerful finish with the length of an ocean liner. Brilliant. Drink 2015-2050.  (9/2011)

97 points Stephen Tanzer's International Wine Cellar

 (a 50/50 blend of sauvignon blanc and semillon, with residual sugar of 199 grams per liter) Full medium gold. High-toned, remarkably complex and vibrant aromas of fresh apricot, pineapple, barley sugar, linden tea, Benedictine, white flowers, coconut and honey. A high-wire act of thick, honeyed, marmaladey botrytized fruit and blazing pineapple acidity. Really explodes with spice in the mouth and finishes with exhilarating, rising length. Almost painful today, and built for 30 to 40 years of life in bottle. This hugely rich special bottling was made via a berry-by-berry hand picking, and owner/winemaker Denis Dubourdieu, who is also a professor of enology, routinely uses some crushed grape skins to nourish the indigenous yeasts so that they are able to chew through freakishly high grape sugars. Don't try this kind of winemaking at home!  (8/2010)

93 points Wine Spectator

 Refined and balanced, with citrus fruit, pineapple and just a hint of vanilla. Full-bodied, medium sweet, with a finish that's tangy, spicy and long. Pretty and harmonious. (Web-2008)

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Price: $118.99
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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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