This is rich and concentrated, with crème brûlée and apple crumble on the nose and palate. Full-bodied and very sweet. Thick and powerful. Layered and massive. 95-98 Points, The Wine Spectator (Mar 2010)
(a 50/50 blend of sauvignon blanc and semillon; 12.5% alcohol; 253 g/l residual sugar; pH 3.8) Full, bright yellow-gold. Discreet but ripe aromas of apricot, apple pie, marzipan and honey. Sweet, suave and juicy, with laser-like precision and purity to the fruit cocktail, honey and saffron flavors. Offers an exhilarating combination of silky texture and sheer intensity, displaying a strong, clean botrytis presence. Finishes very long and mineral, with superb freshness thanks to the high proportion of sauvignon blanc in the blend. This should evolve gracefully in bottle for decades. There always used to be a lot of sauvignon used in Sauternes (for example, Ch a teau d'Yquem in the 19th century routinely contained a high percentage of this variety) but eventually oidium scared estate owners off from planting too much of it. This 2009 L'Extravagant bears an uncanny resemblance to the '09 Yquem. 95-98 points Ian D'Agata for Stephen Tanzer's International Wine Cellar (May/June 2010)
There are probably around seven casks of the 2009 L’Extravagant de Doisy-Daene, although that may decrease a little after racking. An equal blend of Semillon and Sauvignon, it delivers a record 220gms residual sugar and yet still exudes astounding minerality and precision, with touches of clear honey, frangipane and cold wet stones. The palate is full-bodied with a mellifluous texture, perfect acidity to slice through that rich botrytized fruit, stunning balance, citrus peel, apricot, Clementine, lemon curd and a hint of ginger. With awesome length, leaving that tingling sensation akin to Szechuan pepper, this wine truly lives up to its name. 98-100 Points, Robert Parker's Wine Advocate (Apr 2010)
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