The 2011 Doisy-Daëne has one of the highest residual sugar levels at 168g/L. "Denis was not happy with that," remarked his son Jean-Jacques Dubourdieu. "We finished the harvest at the end of September, so it was super quick." It is quite floral on the nose, yellow flowers and wild honey, orange blossom and a touch of pralines emerging with time. The palate is well balanced with crisp acidity, fresh and vibrant, a little spicier than I recall with fine tension towards the finish. Enticing apricot and white peach notes intermingle with white chocolate and lemongrass, completing a wonderful Barsac. Tasted at the vertical at Doisy-Daëne.