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Dauzac vintages

A great wine should rise above trends and fashions to best express its terroir.

Château Dauzac

Dedicated to the expression of terroir and dominated by Cabernet Sauvignon, Château Dauzac reveals a nicely complex bouquet that slowly unfolds during aeration. On the palate, it strikes a subtle balance between the richness of its tannins and the aromatic diversity of its supple fruits, emblematic of great wines for ageing.

Cabernet Sauvignon dominates with its complexity, elegance and minerality, while Merlot adds roundness and silkiness. Always deep in colour, Château Dauzac expresses a subtle balance where fruits, flowers and spices are combined, with a complex body and tannins ensuring an emotional tasting experience.

Characteristics
Vintage details
2000 - 2018
Characteristics
  • Production area

    42 hectares

  • Soil type

    Deep gravel outcrops

  • Rooststock

    101-14, Riparia Gloire et 3309

  • Fertilizer

    Organic fertilization

  • Planting density

    10,000 vines/hectare

  • Average vine age

    35 – 40 ans

  • Grape varieties on the property

    69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot

  • Pruning system

    « Double Guyot » pruning with disbudding

  • Harvest

    By hand in small crates and sorting on tables before and after de-stemming.

  • Vinification

    Use of gravity-flow vatting to supply the fermentation room. Fermentation in wooden vats with transparent double staves. Fermentation temperature : 28°C (82,4°F)

  • Finish

    with plant proteins if necessary

  • Malolactique

    Yes

  • Finish

    with plant proteins if necessary

  • Élevage

    100% French oak barrels (including 65% new barrels) for 15 months with racking based on tasting results.

  • Technical director

    Philippe Roux

  • Consulting oenologist

    Éric Boissenot / Jacques Boissenot

Vintage details
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
  • Blend

    68% Cabernet Sauvignon, 32% Merlot

  • Weather

    The first three months of 2000 were slightly warmer than usual: the sum of average daily temperatures was consistently 10% higher and precipitation was significantly less. Though April temperatures were normal, precipitation was quite heavy (173mm versus the usual 70mm). May was hot and fairly rainy. June and July were also hot and relatively humid while August was hot (+1.5°C) and dry, with rainfall at 30mm. Weather conditions allowed vintners to pick healthy grapes across the various vines, all boasting a constitution rarely seen in recent years.

  • Tasting notes

    Appearance: A very colorful, deep red with shades of terracotta Nose: Notes of toasted bread crust and mocha. Aromas of forest undergrowth, mushrooms and roasted plum. Mouth-feel: Very concentrated and ripe with round, full tannins Nez : Notes grillées de croûte de pain et de moka. Aromes de sous-bois et champignons et de pruneaux cuits. Bouche : Très concentré, très mur avec des tannins ronds et plein

  • Recommended for

    2015 - 2030

  • Our suggestions

    Game, cheese, red meat.

For the Southwest in general—and particularly the Bordeaux region—the 2000 vintage will remain engraved in winegrower’s memories for its extended harvests, which lasted from 20 September to 13 October.

Aurore de Dauzac

Produced from vines on a specific geological vein with fine and sandy gravel, the plot selection of Aurore de Dauzac provides a wine characterized by crisp and intense fruitiness. Merlot and Cabernet Sauvignon are used in almost equal proportions, resulting in a nicely balanced style.

Characteristics
Vintage details
2013 -2018
Characteristics
  • Production area

    42 hectares (104 acres)

  • Soil type

    Fine and sandy, gravelly hilltops

  • Rooststock

    101-14, Riparia Gloire et 3309

  • Fertilizer

    Organic fertilization

  • Planting density

    10,000 vines/hectare

  • Average vine age

    35-40 years

  • Grape varieties on the property

    69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot

  • Pruning system

    « Double Guyot » pruning with disbudding

  • Vendanges

    Manuelles en petites cagettes et tri sur table avant et après éraflage

  • Harvest

    By hand in small crates and sorting on tables before and after de-stemming.

  • Vinification

    Use of gravity-flow vatting to supply the fermentation room. Fermentation in insulated and thermo-regulated wooden and stainless steel vats. Fermentation temperature : 28°C (82,4°F)

  • Malolactique

    Yes

  • Finish

    with plant proteins if necessary

  • Ageing

    100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.

  • Technical director

    Philippe Roux

  • Consulting oenologist

    Éric Boissenot / Jacques Boissenot

Vintage details
2013
2014
2015
2016
2017
2018
  • Blend

    56% Cabernet Sauvignon, 44% Merlot

  • Weather

    2013 began under the influence of the Atlantic climate, resulting in a later bud break. Blossoming occurred in less than ideal conditions causing heavy “coulure” in the merlot grapes and consequently a smaller yield. The cabernet sauvignon benefited from suitable conditions, promising good homogeneity. The weather warmed back up at the beginning of July with summer conditions arriving in August. Consistent sunshine facilitated very satisfying ripening, particularly in the cabernet grapes. Favorable conditions in August and at the beginning of September encouraged the vines’ synthesis of phenolic compounds (tannins and anthocyanins) and production of high quality grapes.

  • Tasting notes

    Appearance: Deep cherry red. Nose: Very nice fruit forward berries with spice. Mouth-feel: Very round and light tannins ample bouquet medium and well balanced wood. A very sophisticated and harmonious berry finish.

  • Recommended for

    2015 – 2025

  • Our suggestions

    Game, cheese, red meat, white meat.

In the lifetime of a vineyard, certain vintages leave a lasting impression. The 2013 vintage will be a milestone in the story of mankind and a terroir.

Labastide Dauzac

Produced on clayey gravel conducive to the best expression of Merlot and the intensity of Cabernet Sauvignon, Labastide Dauzac is characterized by its great suppleness and fruitiness. True to the Margaux terroir, Labastide Dauzac is a well-balanced wine.

Characteristics
Vintage details
2013 -2018
Characteristics
  • Production area

    42 hectares (104 acres)

  • Soil type

    Gravelly hilltops, predominantly clayey

  • Rooststock

    101-14, Riparia Gloire et 3309

  • Fertilizer

    Organic fertilization

  • Planting density

    10,000 vines/hectare

  • Average vine age

    35 – 40 ans

  • Grape varieties on the property

    69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot

  • Pruning system

    « Double Guyot » pruning with disbudding

  • Vendanges

    Manuelles en petites cagettes et tri sur table avant et après éraflage

  • Harvest

    By hand in small crates and sorting on tables before and after de-stemming.

  • Vinification

    Use of gravity-flow vatting to supply the fermentation room. Fermentation in stainless steel, temperature-controlled vats. Fermentation temperature : 28°C (82,4°F)

  • Malolactique

    Yes

  • Finish

    with plant proteins if necessary

  • Ageing

    100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.

  • Technical director

    Philippe Roux

  • Consulting oenologist

    Éric Boissenot / Jacques Boissenot

Vintage details
2013
2014
2015
2016
2017
2018
  • Assemblage

    58% Cabernet Sauvignon, 42% Merlot

  • Météo

    L’année 2013 a commencé sous influence atlantique engendrant un débourrement plutôt tardif. La floraison a eu lieu dans des conditions peu favorables engendrant une forte coulure sur les merlots, annonçant de faibles rendements. Les cabernets sauvignons bénéficiaires d’un climat adéquat laissant présager une belle homogénéité. A partir de début juillet le climat s’est réchauffé puis au mois d’août un climat estival s’installe. Le soleil très présent permet une très belle construction de la maturité principalement sur les cabernets. Les conditions favorables du mois d’août ont permis de produire ainsi des raisins de belle qualité.

  • Commentaires de dégustation

    Apparence : Robe rouge pourpre avec un très bel éclat. Nez : frais et élégant où se mêle le fruit et un délicat fumé. Bouche : Harmonieux dans le palais, il présente une bonne persistance en bouche grâce à sa densité et sa suavité.

  • Potentiel de vieillissement

    S’exprime à son meilleur entre 4 et 7 ans, pour vieillir jusqu’à 15 ans.

  • Nos suggestions

    Viandes blanches, gibier, viandes rouges, fromages.

Il y a des millésimes, dans la vie d’une propriété qui laissent une empreinte. Le millésime 2013 aura été la marque d’une histoire humaine avec un terroir

Haut-Médoc de Dauzac

Haut-Médoc de Dauzac comes from a small (4-hectare) adjacent vineyard, classified in the Haut-Médoc appellation. It is given the same attention as the property's other wines and is also vinified in Château Dauzac's cellars.

Characteristics
Vintage details
2014 -2018
Characteristics
  • Production area

    4 hectares

  • Soil type

    Gravelly hilltops

  • Rooststock

    101-14, Riparia Gloire et 3309

  • Fertilizer

    Organic fertilization

  • Planting density

    10,000 vines/hectare

  • Average vine age

    35 – 40 ans

  • Grape varieties on the property

    69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot

  • Pruning system

    « Double Guyot » pruning with disbudding

  • Vendanges

    Manuelles en petites cagettes et tri sur table avant et après éraflage

  • Harvest

    By hand in small crates and sorting on tables before and after de-stemming

  • Vinification

    Use of gravity-flow vatting to supply the fermentation room. Fermentation in insulated and thermo-regulated stainless steel vats. Fermentation temperature : 28°C (82,4°F)

  • Malolactique

    Yes

  • Finish

    with plant proteins if necessary

  • Ageing

    100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.

  • Technical director

    Philippe Roux

  • Consulting oenologist

    Éric Boissenot / Jacques Boissenot

Vintage details
2014
2015
2016
2017
2018
  • Blend

    61% Cabernet Sauvignon, 39% Merlot

  • Weather

    The year 2014 was characterized by an atypical climate with a mild, rainy winter and an early spring with mild temperatures and cool nights. It was an early year similar to 1990 and other great vintage years. The Month of May was mixed with cool periods and 30°C. Flowering took place in good conditions with some Grape shatter for the merlots, promoting the aeration of the bunches. A disappointing summer with bad weather slowed down vine growth. The autumn was fabulous in September and October, it was dry and warm, the warmest on Record for 100 years, making possible to concentrate the grapes And achieve exceptional ripeness.

  • Tasting notes

    Appearance: garnet red with purple tints Nose: A powerful slightly peppery and floral nose of red fruits Palate: A nice pairing of ripe fruits and elegant tannins. The mouth is very pleasantly balanced, suggesting that the wine will be delightful if tasted in two years.

  • Recommended for

    2018 – 2030

  • Our suggestions

    Game, cheese, red meat, white meat.

The year 2014 was characterized by an atypical climate with a mild, rainy winter And an early spring with mild temperatures and cool nights.

D de Dauzac

D de Dauzac is an AOC Bordeaux wine. Derived from terroirs outside of Margaux, its specifications meet the same standards for virtuous and respectful wine-making that are applied at Château Dauzac. Bright robe with ruby highlights. A fresh and delicate nose of ripe fruits with spicy notes. The blend of Cabernet Sauvignon and Merlot provides this wine with impressive balance. It is full and delicate in the mouth and has a generous finish.

Characteristics
Vintage details
2015 -2017
Characteristics
  • Sol type

    Clay gravel

  • Rootstock

    101-14, 3309 420A et gravessac

  • Prunning system

    Guyot double

  • Fermentation

    Steel and stainless steel vats

  • Malolactique

    Yes

  • Finish

    with plant proteins if necessary

  • Elevage

    vats & barrels

  • Technical director

    Philippe Roux

  • Consultant oenologist

    Éric Boissenot

Vintage details
2015
2016
2017
  • Blend

    56% Cabernet Sauvignon, 44% Merlot

  • Weather

    The summer heat gave way to the brightness of September, leaving behind the memory of very homogeneous flowering and a dry, temperate summer, promising a great vintage. Light rain in August and mid-September restored a healthy glow to the leaves, thus allowing the grapes to become packed with aromas, tannins, sugars and anthocyanins.

  • Tasting notes

    Appearance : Bright red with ruby highlights. Nose : Fresh and delicate ripe fruits with spicy notes. Mouth : The blend of Cabernet Sauvignon and Merlot makes this a nicely balanced wine that is full-bodied and delicate in the mouth. The smooth and refined tannins are in keeping with the spirit of the greatest Bordeaux wines with a generous finish.

  • Recommended for

    2017 – 2021

  • Our suggestions

    Game, cheese, red meat, white meat, vegan dishes.

Rich and generous Bordeaux blend.