Doisy-Vedrines, Chateau
Summary
Château Doisy-Védrines is a 27-hectare Second Growth Sauternes estate in Barsac operated by the Castéja family since 1946, producing approximately 40,000 bottles annually of botrytized sweet wine from predominantly Sémillon vines grown on distinctive limestone soils with red sand and clay. Their unwavering commitment to traditional methods includes multiple selective harvesting passes for optimal noble rot development, followed by barrel fermentation and 18-24 months aging in French oak, with the discipline to produce no wine in challenging vintages rather than compromise quality.
Heritage & Leadership
Château Doisy-Védrines stands as one of Sauternes' distinguished Second Growth (Deuxième Cru) estates, classified in the historic 1855 Bordeaux classification. Located in the commune of Barsac, the property has maintained its reputation for quality sweet wine production throughout its history. The estate was originally part of a single property called Doisy, which was later divided into three separate châteaux: Doisy-Védrines, Doisy-Daëne, and Doisy-Dubroca.
Since 1946, Château Doisy-Védrines has been owned by the Castéja family through their négociant company Borie-Manoux. Under the stewardship of Pierre Castéja and now his son Olivier Castéja, who serves as the current director, the property has maintained consistent quality while respecting traditional Sauternes winemaking methods. The Castéja family brings significant experience to the estate, as they also own several other Bordeaux properties including Château Batailley in Pauillac and Château Trotte Vieille in Saint-Émilion.
Vineyards & Wines
The vineyards of Château Doisy-Védrines cover 27 hectares in the Barsac commune, situated on a plateau with favorable exposure for the development of botrytis cinerea (noble rot). The soil composition features a distinctive limestone base covered with red sand and clay, a terroir that contributes to the wine's characteristic freshness and minerality. This soil structure, typical of the best sites in Barsac, provides good drainage while retaining sufficient moisture to support the vines during dry periods.
The vineyard is planted predominantly with Sémillon (approximately 80%), complemented by Sauvignon Blanc (15%) and Muscadelle (5%). The average age of the vines is 35 years, with some older parcels contributing depth and concentration to the final blends. Yields are naturally limited to ensure concentration, typically ranging between 15-20 hectoliters per hectare, significantly lower than dry white wine production due to the dehydrating effect of noble rot.
The estate produces approximately 40,000 bottles annually of its grand vin, with production varying significantly based on vintage conditions. In particularly challenging years when noble rot does not develop properly, the château may produce little or no wine, adhering to quality standards rather than compromising on the estate's reputation.
Philosophy & Practice
At Château Doisy-Védrines, the winemaking philosophy centers on the patient cultivation of botrytis cinerea, the noble rot essential to Sauternes production. Harvesting occurs through multiple selective passes through the vineyard (tries), with pickers hand-selecting only perfectly botrytized grapes. This labor-intensive process may extend over several weeks as different sections of the vineyard reach optimal ripeness and noble rot development.
In the cellar, the grapes undergo gentle pressing followed by fermentation in oak barrels. The wine ages for 18-24 months in French oak barrels, with approximately 25-30% new oak used each vintage. This measured approach to oak aging allows the natural characteristics of the botrytized fruit to remain prominent while gaining complexity from the wood.
The technical team maintains a balance between traditional methods and modern precision. Temperature control during fermentation preserves aromatic freshness, while the natural process of fermentation stopping when alcohol levels reach approximately 13-14% leaves the desired residual sugar. The estate does not rush its wines to market, preferring to release them when they begin showing their potential, typically 2-3 years after the vintage. This patient approach to both viticulture and winemaking reflects the Castéja family's commitment to producing authentic Sauternes that express the distinctive character of the Barsac terroir.