Chateau Doisy Daene 2011

  • Various fruity notes assimilating one another
  • Toasted almond and ginger finish has terrific depth
  • Scored 95-98 from Wine Spectator
  • 1 or more bottles
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  • Robert Parker's
    97 points
  • Jancis Robinson
    17 points

Editors notes

Viscous green plum, green almond, quince, pineapple, fig and pear notes blend together on the nose. The long, toasted almond and ginger-filled finish has terrific depth.
Scored 95-98 from Wine Spectator


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Lemon
    • Orange Marmalade
    • White Flowers
  • Palate
    • Petrol
    • Stonefruit
    • White Pepper

Food Pairings

  • Asian
  • Fish
  • Shellfish

Critic Scores & reviews

  • Robert Parker's Wine Advocate

    "Score:95-97. The aromatics on the Doisy-Daene comes racing out of the blocks like a March hare, soaring from the glass with honey, quince and lychee aromas with a sorbet like freshness and vivacity. The palate is supremely well balanced with a heightened level of tension and purity, offering delectable but subtle notes of white peach and apricot towards the beautifully composed, mineral-rich finish. Curiously, it reminds me of a top-flight Mosel Auslese, but what a fabulous Barsac from Denis Dubourdieu! - Robert Parker"
  • Jancis Robinson MW

    "Score:17/20. Pure tart citrus liveliness on the nose and creamy too. Mineral and a light spice. Powerfully rich and honeyed. Broad across the mouth but long, too. Orangey freshness on the long finish and a hint of marzipan. Freshness right to the very end. Concentrated and pure. - Jancis Robinson"

Other vintages

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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.


Bordeaux has a rich history of winemaking, dating back to the Roman times. Today, it is known as one of the most significant wine regions in the world, with a reputation for producing complex, full-bodied red wines. The region is home to a diverse range of terroirs, each with its own unique microclimate, soil composition, and grape varieties.

The left bank of Bordeaux is dominated by Cabernet Sauvignon, which thrives in the region's gravelly soils. These wines tend to be bold, tannic, and complex, with notes of blackcurrant, cedar, and tobacco. On the right bank, Merlot is king, producing wines that are softer and fruitier, with notes of plum, cherry, and chocolate.

Aside from the red blends, Bordeaux is also renowned for its sweet wines, particularly from the Sauternes and Barsac appellations. These wines are made using a unique process that involves botrytis, or "noble rot," which concentrates the sugars in the grapes, resulting in a lusciously sweet and complex wine.

Bordeaux's classification system has evolved over time, with some estates moving up or down the ranks depending on the quality of their wines. Today, the system includes five growths, with Premier Cru being the highest and Deuxièmes Crus being the second-highest. There is also a separate classification for the sweet wines of Sauternes and Barsac, with Chateau d’Yquem holding the highest rank.

Overall, Bordeaux is a region that continues to captivate wine enthusiasts around the world with its rich history, diverse terroirs, and exceptional wines.


Barsac is one of the top appellations in Bordeaux, France, for producing rich, opulent sweet wines. The appellation sits on the left bank of the Garonne River, near where that river meets the Ciron River. The cold waters of the Ciron merging with the warmer flows of the Garonne creates the perfect early-morning misty conditions for cultivating Botrytis cinerea (‘noble rot’) – a beneficial fungus that attacks grapes and concentrates their sugars. Typically warm, sunshiny afternoons then enable the grapes to dry, ensuring that noble rot does not turn into grey rot – an undesirable outcome. Grapes with noble rot can produce wines of greater concentration, acidity, and complexity. Barsac wines are generally made from botrytised Semillon, Sauvignon Blanc, and Muscadelle grapes. These decadent wines feature aromas and flavours of tropical fruits, stone fruit, honey, and almonds.

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About the brand Chateau Doisy-Daëne

The name doisy-daëne was inspired by an owner in the late 1800’s, jacques emmanuel daëne. Daene took the vineyards name of doisy and used his name to come up what he considered to be the correct representation on the chateau, doisy daene.

In 1875, j.J.E. Daëne’s three sons inherited the bordeaux wine estate. Later that same year, they sold a portion of doisy daene to the dubroca brothers. Starting in 1878, doisy daene was sold again and again and again. Finally in 1924, georges dubourdieu purchased doisy daene from deban’s heirs. Today, this estate is managed by the noted wine consultant, denis dubourdieu. Denis consults numerous bordeaux wine estates in the medoc and the right bank on the production of their red and white wines.

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