Classified as a second cru in 1855, the Château Doisy-Daëne has been owned by the Dubourdieu family since 1924. The château was long embodied by Denis Dubourdieu, pupil of Emile Peynaud, who modernized all practices of vinification in Bordeaux. It is now his sons who are at the head of the domain. The vineyard is aged over 40 years on average and stretches over 16 hectares, planted on soil on the Barsac plateau. The vines enjoy a fairly unique geological layout, featuring a fine layer of clay sand over calcareous subsoil. This rocky slab prevents the wines from taking root deep in the ground, and in the summer the limestone releases the water retained during the winter. The peculiarity of this soil contributes to the production of wines that feature incredible finesse. In order to harvest grapes affected by noble rot, harvesting is carried out in three separate processes - sometimes up to six. At the end of the vinification process, the wines are aged for 9 months in barrels, followed by an additional 10 months in stainless steel vats prior to being bottled. The château also produces a dry wine, and the great years the Extravagant, an even richer cuvée than the famous German trockenbeerenausleses. The château bought the neighboring property Doisy Dubroca, reforming part of the old large domain of Doisy.

The wines from this estate boast unrivalled richness. Generally equipped with fantastic ageing potential, they are a joy to consume from their earliest stages. Characterised by elegance and purety, they are flavourful, refined, supple and fruity, developing notes of honey and rose. They have depth and persistence on the palate, with finesse taking over from power and vivacity gently subduing a heady character.
For this distinguished Grand Cru Classé, the estate’s team carefully selects Sauvignon Blanc and Sémillon berries from vines around fifty years old. Rooted in clay and limestone soils, these grape varieties achieve their finest expression here. Harvest follows the age‑old Sauternes tradition of successive passes in the vineyard, picking only grapes touched by Botrytis cinerea, the noble rot essential to the style.
In the winery, fermentation takes place in barrels, with each pass and each parcel vinified separately. Around three months after harvest, a preliminary blend is assembled. The wine is then aged in barrels for around a year.