Pierre and Denis are among the finest Bordeaux oenologists, which explains the outstanding quality of their wines, which include: Chateau Cantegril, Chateau Reynon, Clos Floridene and Chateau Doisy-Daene.
Within wine-making circles, Pierre and his son Denis have acquired an international reputation for ground-breaking developments in the following areas:
The terroir of the plateau of Barsac is a singular geological formation in Bordelais. A thin layer of clay sands "the red sands of the barsacais" covers the limestone subsoil. This relatively uncracked rock slab limits the rooting depth of the vine to about 50 cm. During the summer, the finely porous limestone restores to the vine the water which it has soaked during the winter, avoiding an excessive water stress. This type of soil gives the white wines an exceptional finesse.
After maceration, the slow extraction of the juices is carried out in a protective atmosphere, in the absence of oxyge. The gout musts are rigorously separated from the press musts and their clarification is carried out by natural sedimentation. The fermentation takes place in barrels, 20% renewed each year. The maturing period lasts 8 months on lees, regularly broken up.
The Doisy-Daëne Grand Dry Wine is one of the best dry white wines of Bordeaux. It expresses all the distinction and the finesse of this exceptional terroir. With a singular aromatic power, with grapefruit and white peach aromas, it develops mineral notes and flavors of pear and spices. Both delicious young and have great potential for keeping (5 to 10 years).
An excellent terroir, low yields and a refined wine making process produce an elegant, complex dry white wine with grapefruit and white peach aromas, as well as subtle earthy, Grassy, herbaceous and smoky hints. Crisp, fresh, Well-made wine. History
Denis Dubourdieu is all at once a scientist, a vineyard owner and a wine maker. Educated as an agro-scientist, an Oenology Professor at the university of Bordeaux since 1987, he has concentrated his research studies on yeasts, aromas and colloids. He is considered as one of the top specialist in the winemaking process and the ageing of white wines. Nevertheless the work of his team has also greatly contributed to deepening our knowledge of red wines aromas. Denis Dubourdieu attends to the family vineyards as a vine grower, a wine maker and is a consultant to numerous wine producers in France and abroad.
The great purity of aromas that marks his style can be detected in his wines. The whites (dry or sweet), with a bursting fruit aroma, combine power and freshness in an infinite youth. The reds, with a strong fruit quality, blend with perfect harmony the velvet-like aromas with the fullness and depth of the tannins. Although irresistible while young, their longevity is astonishing.