Denis Dubourdieu Domaines (Bordeaux)

Snapshot 2009-11-19 14-12-09Denis 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 often referred to as the “godfather” of white Bordeaux wines) 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.
Denis Dubourdieu and his wife Florence both come from old families of wine growers of the Bordeaux region. Assisted by their son, Fabrice, Engineer in Oenology, they produce wine from several estates totaling 120 hectares, in the Sauternes, Graves and Premières Côtes de Bordeaux regions. The vineyards are run by 2 companies: Pierre & Denis Dubourdieu EARL (Doisy-Daëne, Cantegril & Haura) and Denis & Florence Dubourdieu EARL (Reynon and Floridène). In the latter part of 2006, after completing graduate studies in business and marketing, Jean-Jacques, Denis’ youngest son, joined the family vineyard. In charge of purchasing and marketing, he is also responsible for promoting the Dubourdieu brand name across the French and American markets. During the wine-making process, he oversees the harvest at Doisy-Daëne and Cantegril.

Wines

Le Rosé de FlorideneSnapshot 2009-11-19 14-36-47 2011

Varieties: 60% Merlot, 40% Cabernet Sauvignon

Color: Brilliant pink color, with hints of bright red in the upper layer

Nose: Powerful aromas of black-currant, passion fruit, and wild strawberry.

Mouth: Bright fresh red fruits and well balanced acidity, crisp and clean finish

Winemaking: Handpicked grape juice is extracted through direct pressing with brief skin contact. Fermentation takes place in temperature controlled tanks. Aging on the lees for 5 to 6 months before bottling

Château Reynon Blanc 2010Snapshot 2009-11-19 14-45-02

Varieties: 85% Savignon Blanc, 15% Sémillon

Color: Brilliant green-gold color

Nose: Fresh grapefruit and white peach aromas

Mouth: Elegant and dry with grapefruit flavors echoing the nose, yet complex with mineral, honey, and smoky hints.

Winemaking: Handpicked grape juice is extracted through direct pressing. Fermentation takes place in temperature controlled tanks. Aging on the lees in tanks for 5 to 7 months before bottling

Château Cantegril 2009Snapshot 2009-11-19 15-10-06

Varieties: 80% Sémillon, 20% Sauvignon Blanc

Color: Light golden color

Nose: Intense with a good level of honeyed botrytized fruit. Lovely pineapple and orange peel aromas with a hint of marzipan

Mouth: Thick and unctuous, good acidity and exotic fruits on a crisp, complex and slightly spicy finish

Winemaking: Harvested during three to six different selection processes in order to collect at the ideal ripening stage. The juice is extracted through slow presses, the rich and pure must then ferments in French oak barrels for 9 month, with occasional barrel renewal and weekly “topping off” of the barrels and regular racking. This is then followed by 9 months in stainless steel tanks before bottling

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