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Chateau Dauzac 2018, rated by Wine Spectator

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EN PRIMEUR WEEK - 2018, a vintage of vigilance

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Walter Ploquin, Responsable conditionnement et logistique

Walter Ploquin nous confie sa vision de Dauzac
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Idée de recette : Tataki de thon & Dauzac 2014

En cuisine avec le chef Frédéric Coiffé !
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Le Figaro se penche sur le dynamisme de Château Dauzac
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Chateau Dauzac parmis la séléction de "En Magnum" Mars-Mai 2017

EN PRIMEUR WEEK - 2018, a vintage of vigilance

Excellence delivered...

Like for all great vintages, the weather played an essential role in structuring the 2018 vintage. A mild winter – one of the mildest since 1900 – with substantial rainfall for the first six months of the year allowed the vines to develop extremely well. Research conducted over the past three years at Château Dauzac on the use of algae as an alternative for fighting powdery mildew to reduce copper treatments significantly contributed to keeping our vineyard in very good health. After flowering, which was quick and even, a total change in climate occurred with a four-month period that was dry, warm and sunny. The groundwater supply and the outstanding summer months helped bring about complex and subtle ripening of the grapes. The harvests were conducted from September 17th to October 8th in excellent conditions with meticulous plot by plot selection. In compliance with the biodynamic calendar, this vintage was harvested on fruit days for grand terroir wines. The alcoholic fermentations were done with yeasts naturally selected in our vineyard. The symbiosis between the terroir, yeasts and varietals succeeded in producing very delicate, great complexity, rarely reached in previous years. In 2018, production was 45 hectolitres per hectare.

For more information: 2019-Margauxmillesime2018_EN_web

 

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