92 Pts Stephen Tanzer - Vinous Media
"Bright yellow-gold. Spicy, ripe, complex aromas of peach, apricot, orange and nutmeg. Juicy, shapely and sweet, with lovely inner-mouth lift and aromatic character. High-toned and expressive but also quite fresh and precise for the year. Finishes impressively long and firm. A very strong performance for this chateau, and a good value." 92 points - Stephen Tanzer - International Wine Cellar
"No tasting note was given." 90 points Robert Parker
"Elegant, soft fruits, marmalade accents, toast and butter. Very sweet with lively acidity, apricots and peaches. Floral notes, lovely fresh finish. Smoky, savoury and long. Drink up to 2018 plus." 4 out of 5 stars, Decanter Magazine
"A little bit musty and complicated on the nose. For insiders only. Toasty and chewy. Needs careful food matching and not THAT sweet... Drink 2010 to 2017. (JR)" 16 out of 20 points, Jancis Robinson's Purple Pages
"There are three Doisy's in Barsac: VÃ©drines, DaÃ«ne and the least well-known Dubroca. The name originates from Jean VÃ©drines who married Marie Raymond in 1704 and was bequeathed land from his wife. It remained in the hands of the VÃ©drines family, one of whom etched her initials within a heart in a plane of glass at the ChÃ¢teau which can be seen to this day."
"In 1793, a section of the vineyard of ChÃ¢teau Coutet was absorbed into the estate after the owner, BarthÃ©lÃ©my Romaine de Filhot was guillotined and his land sequestered by the state. The estate was partitioned in the 1830's or 1840's but the area had been cultivating vines for decades prior to the division. Afterwards it is unclear whether the VÃ©drines family continued to manage the estate but it is certain that in 1851, it was acquired by the Boireau family who bequeathed the property on the female side until the present day."
"The estate is located on a clay-limestone outcrop in Haut-Barsac; much larger than the two other Doisy's (DaÃ«ne is approximately half the size) and expanded further when they acquired the neighbouring ChÃ¢teau Massereau in the 1980's. The vineyard is planted with 83% Semillon, 15% Sauvignon Blanc and 2% Muscadelle. Several waves or tries are made through the vineyard to select the grapes affected by pourriture noble i.e. "noble rot": the magic ingredient which makes sweet wine." -Neal Martin - Producer Profile on Wine Advocate - November 2006
This also scored 89 points by the Wine Spectator.