Dauzac vintages

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

Château Dauzac

Château Dauzac 2018

Château Dauzac 2018

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.

  • Blend : 68% Cabernet Sauvignon, 32% Merlot
  • Production area : 42 hectares (104 acres)
  • Soil type : Deep gravel outcrops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines/hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot
  • Pruning system : «Double Guyot» pruning with de-budding
  • Harvest : by hand in small bins and table sorting before and after destemming
  • Vinification : use of a gravity-flow cellar to supply the fermenting room.
  • Fermentation : in wooden casks with dual transparent staves having allowed us to rethink our method of pumping-over and optimise macerations.
  • Fermentation temperature : 28°C (82.4°F)
  • Malolactic : Yes
  • Ageing : 100% in French oak barrels (of which 65% are new) for 15 months with racking, depending on tasting results
  • Fining : if needed, with plant proteins
  • Ageing potential : At its best between 5 and 20 years of age, can keep up to 20-30 years.

Château Dauzac 2017

Château Dauzac 2017

After a rather dry and sunny winter, the month of March was mild, causing the first vine leaves to appear very early.

The heavy spring frost in the Bordeaux region at the end of April spared all of Château Dauzac's vineyards with their bench of gravel located near a river. There were mild temperatures in May, with rapid and even flowering at the end of the month. The summer, with average temperatures, was marked by a water deficit. The first rainfalls in September were worrisome but once again, Château Dauzac's geographic location between a river and forest which causes air to flow through clouds limited rainfall during harvesting. The harvest was rapid: we started the Merlot on 14 September and ended the Cabernet Sauvignon on 4 October. The main terroirs were harvested primarily on fruit days according to the biodynamic calendar. The harvest was highly homogeneous with impressive maturity. Careful intra-plot selection work resulted in high-precision vinification.

  • Blend : 69% Cabernet Sauvignon, 31% Merlot
  • Production area : 42 hectares (104 acres)
  • Soil type : Deep gravel outcrops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines/hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot
  • 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)
  • Malolactic : Yes
  • Ageing : 100% French oak barrels including 68% new barrels with racking based on tasting results
  • Fining : with plant proteins if necessary
  • Ageing potential : 100% French oak barrels (including 65% new barrels) for 15 months with racking based on tasting results.

Château Dauzac 2016

Château Dauzac 2016

The climate at the beginning of the year was oceanic; there was then a long period of sun and heat until September 13, when precipitation allowed the vines to reach full maturity. An Indian summer in October resulted in the longest harvest in the history of Château Dauzac (21 days), enabling us to pick the Merlot and Cabernet Sauvignon grapes at peak maturity. The 2016 vintage is extremely rich and precise without being excessive, revealing bright fruit and a dense and complex raw material. The high percentage of Cabernet Sauvignon in the blend gives it an exceptional acidity/alcohol balance that is an indication of a great vintage.

  • Blend : 71% Cabernet Sauvignon & 29% Merlot
  • Production area : 42 hectares (104 acres)
  • Soil type : Deep gravel outcrops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines/hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 68% Cabernet Sauvignon / 32% Merlot
  • Pruning system : «Double Guyot» pruning with disbudding
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation
    New products : New de-stemming system, in- sulated, truncated cone-shaped, small-capacity wooden and stainless steel vats.
    Method : Cold pre-fermentation maceration, woo- den vats with a transparent dual stave for controlling fermentation.
  • Fermentation temperature : 28°C (82.4°F)
  • Malolactic : Yes
  • Ageing : 100% French oak barrels including 68% new barrels with racking based on tasting results
  • Fining : With egg white
  • Ageing potential : Peak expression between 5 and 10 years, can be aged for 15 to 25 years

Château Dauzac 2015

Château Dauzac 2015

Highly refined and precise, the 2015 vintage reflects splendid nt appes at optimal maturity. The mouthfeel is impressively elega nd smooth. It is well-balanced with a touch of freshness and thus has exceptional ageing potential.

  • Blending : 72% Cabernet sauvignon, 28% Merlot
  • Vineyard : 42 hectares
  • Soil type : Deep Gravel
  • Rootstock : 101-14, Riparia Gloire et 3309
  • Fertilizer : Biological fertilization
  • Vineyard density : 10.000 vines per hectare
  • Vines average age : 35-40 ans
  • Varietals : 68% Cabernet Sauvignon, 32% Merlot
  • Pruning : Double guyot with debudding
  • Harvest : By hand with table sorting before ans after destemming
  • Fermentation : New : Insulated, truncated cone-shaped, small-capacity wooden and stainless steel vats.
  • Technique : Wooden vat with a transparent stave to be able to control
  • Temperature of fermentation : 28°C
  • Malolactic fermentation : Yes
  • Aging : According tasting (60 % new, French oak) with racking each trimester
  • Fining : Egg white
  • Aging potential : Expressive between 5 and 10 years, can age up to 20 - 25 years

Château Dauzac 2014

Château Dauzac 2014
  • Appellation : Margaux
  • Château : Château Dauzac
  • Production area : 42.hectares / 104 acres
  • Soil type : Deep gravel outcrops from the quaternary period.
  • Rootstock : 101-14, Riparia Gloire et 3309.
  • Fertilizer : biologic fertilisation.
  • Planting density : 10 000 vines per hectare.
  • Average vine age : 30-35 years.
  • Grape varieties on the property : Cabernet Sauvignon 60 % / Merlot 40 %.
  • Pruning system : « Guyot double » with disbudding.
  • Harvest : by hand in small crates then sorted on tables before and after de-stemming.
  • Fermentation : fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature : 27°C / 80,6°F
  • Malolactic : Yes
  • Aging : 15 months in barrels
  • Fining : with egg white. between 5 and 10 years, to be aged up to 15 and 20 years.
VINTAGE 2014
  • Wine style :

    Elegant and complex

  • 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.

  • Blend :
    • Cabernet Sauvignon 61 %
    • Merlot 39%
  • Consulting enologist :

    Eric Boissenot.

TASTING NOTES
  • Appearence :

    Deep purple color with ruby’s understone

  • Nose :

    very delicate and complex with hints gingerbread

  • Mouth :

    very soft and subtle tannins and aromas, subtle mouth Feel with long lasting soft blackcurrant tannins well balanced wine with a silk texture promising long lasting aging potential.

RECOMMENDED FOR

2017 – 2030

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Game
  • Cheese

Château Dauzac 2013

Château Dauzac 2013
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42.00 hectares /104.00 acres
  • Soil type: Deep gravel outcrops from the quaternary period
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 30-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results.
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2013
  • Wine style:

    Elegant and complex

  • 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 benefitted 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.

  • Blend:
    • Cabernet Sauvignon 70%
    • Merlot 30%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    A bright red with glints of garnet

  • Nose:

    Fruity with notes of blackcurrant and mocha

  • Mouth-feel:

    Full-bodied with smooth tannins, concentrated and lively with an inviting aroma and delightful freshness. A fine wine, both precise and elegant, with the mineral endnote often attributed to the quality of cabernet sauvignon.

Recommended for

2017-2030

Our suggestions
  • White meat
  • Red meat
  • Game
  • Cheese

Château Dauzac 2012

Château Dauzac 2012
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42.00 hectares / 104.00 acres
  • Soil type: Deep gravel outcrops from the quaternary period
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 30-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2012
  • Wine style:

    Delicate and complex

  • Weather:

    The 2012 vintage is the subject of much discussion. It is recorded as a very technical year with humid conditions from April to June, followed by a mild summer. To achieve the level of quality we maintain, our teams were more vigilant than ever in their efforts to reduce any risk of disease. These efforts were successfully rewarded, allowing a harvest of high quality grapes.

  • Blend:
    • Cabernet Sauvignon 63%
    • Merlot 37%
  • Consulting Enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Purple with shades of violet

  • Nose:

    A complex bouquet with notes of blackcurrant and mocha

  • Mouth-feel:

    A dark fruit aftertaste with a lively attack producing an elegant freshness. An endnote of licorice with a lasting freshness that confirms the high quality of Cabernet Sauvignon grapes. The neat tannins are testimony to an ideal maturation.

Recommended for

2015-2030

Our suggestions
  • White meat
  • Game
  • Cheese
  • Red meat

Château Dauzac 2011

Château Dauzac 2011
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age:: 30-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2011
  • Wine style:

    Bold and intense

  • Weather:

    From February to June, temperatures were largely higher than the average and rainfall significantly less than the usual amount. Drought conditions were observed at the end of spring.

  • Blend:
    • Cabernet Sauvignon 65%
    • Merlot 35%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    A very deep purple that corresponds to the great wines that Château Dauzac has produced in the last few years.

  • Nose:

    One immediately notices the power of its aromas that are rich with promise. Today, Dauzac joins the powerhouses of the appellation, and the density of this vintage will put it directly in the light in four to five years, after the first phase of aging in bottles. Made to last, it will maintain its aromatic complexity (grilled, liquorice) which is noticeable today.

  • Mouth-feel:

    The tannic structure is full and powerful with a well-mastered woodiness. The perfect balance will make this Cru Classé accessible very soon. Ideally, it will be paired with grilled red meat. One could also serve it with roasted duckling or a capon in sauce...

Recommended for

2016-2026

Our suggestions
  • White meat
  • Game, vegetables and cheese
  • Mixed salads
  • Red meat
Rating and comments
  • Bettane et Desseauve : 2014 Guide to the Wines of France 09/01/2013 - Rating: 16.5/20

    Rather strict and tight, well structured on the palate, a great deal of integrity, a style more of a classic Medoc than a Margaux.

  • Bettane et Desseauve: 2013 Guide to the Wines of France 09/01/2012 - Rating: from 15.00 to 16.00/20

    Well structured, less nuanced than others, firm tannins, not sufficiently refined as yet, which is not a problem for a wine that has just begun to age, and that is definitely the extent of such early tastings.

  • Gilbert and Gaillard: 07/01/2012 - Rating: 90.00/100

    Intense garnet. A nose of ripe red fruits (raspberry, cherry). Opulent, powerful, the attack is warm and soft. A good extraction of tannins, robust with a tight finish. Notes of liquorice and ripe plum.

  • La Revue du Vin de France: 05/01/2012 - Rating: from 15.00 to 16.00/20

    The 2011 has a nice density, smooth and silky. The wine, which favours the cabernet grapes in the final blend, increases in density without loosing its refinement. Nice finish.

  • Jancisrobinson.com : 05/01/2012 - Rating: 15.5/20

    Dark, cherry red. A nose with black fruit that is not yet very expressive but certainly ripe. Fairly dry on the palate, the tannins are slightly mealy and prevent the wine from flowing freely at the finish. Drink between 2017-2027.

  • Julia Harding MW 04/19/2012 - Rating: 15.5/20

    Dark, cherry red. A nose with black fruit that is not yet very expressive but certainly ripe. Fairly dry on the palate, the tannins are slightly mealy and prevent the wine from flowing freely at the finish. Drink between 2017-2027.

  • The Wine Spectator: 04/01/2012 - Rating: from 89.00 to 92.00/100

    Vigorous and well-defined, clear notes of Damas plum, Linz tart and sweet spices. The finish is muscled and grilled, yet underpinned by a perfectly suitable structure.
    (James Molesworth)

  • The Wine Enthusiast: 04/01/2012 - Rating: from 89.00 to 91.00/100

    A light attack goes on to reveal firm, even austere, tannins that open onto rich notes of blackberry. This dark intensity foretells a significant aging potential for a wine that will keep a straight face.
    (Roger Voss)

  • Decanter: 04/01/2012 - Rating: 16.5/20

    Ripe blackcurrant, good concentration, robust and slightly rustic but with very good definition and potential. Drink between 2015-2025.

  • Tast: 04/01/2012 - Rating: from 15.00 to 16.00/20

    Well structured, less nuanced than others, firm tannins, not sufficiently refined as yet, which is not a problem for a wine that has just begun to age, and that is definitely the extent of such early tastings.

Château Dauzac 2010

Château Dauzac 2010
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 30-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80 % new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2010
  • Wine style:

    Bold and intense

  • Weather:

    Winter was harsh (with numerous frosts) and spring was fairly cool. Sunshine was abundant throughout 2010. The period from June 21st to the end of September was consistently dry, which proved beneficial to the vines.

  • Blend:
    • Cabernet Sauvignon 65%
    • Merlot 35%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    Today, Dauzac’s wine is a perfect example of a Margaux, thanks to the efforts of its production team. The 2010 vintage boasts a deep and dense ruby colour.

  • Nose:

    Its already voluptuous and powerful bouquet of mocha and forest fruits is communicated through delicious flavours in its attack.

  • Mouth-feel:

    Next come harmony and balance with savoury notes (vanilla, coffee, chocolate), all the trademarks of great wines. The smooth, almost endless finish allows lengthy cellaring. This wine will improve remarkably over time to be the perfect accompaniment to pheasant in pastry or roast beef with porcini mushrooms.

Recommended for

2015-2030

Our suggestions
  • White meat
  • Game
  • Cheese
  • Red meat
Rating and comments
  • Gault et Millau: 06/01/2013 - Rating: 18/20

    Special issue “The Ideal Cellar”–Seductive. It is one of the great improvements. With violet and blueberry, it is a delicacy with a savoury taste that is both acidic and voluptuous (pralines, spices...) It has lovely body and a certain behaviour that will soften to reveal even more charm.

  • The Wine Enthusiast: 01/02/2013 - Rating: 93/100

    Dauzac, a vineyard located in the southern part of the Margaux region, produced an austere wine with impressive tannins in 2010. It is not without charm, however, and will most certainly develop a nice structure over the next few years. Give this dense wine time.

  • Terre de Vins : 11/01/2012 - Rating: 17/20

    Château Dauzac came under the care of the MAIF and is managed by Christine Lurton de Caix, daughter of André Lurton, a household name of Bordeaux winegrowing. Neighbouring Siran, in the town of Labarde just south of the appellation, but classed in 1855, it cultivates 46 hectares to produce dense, colourful wines that have become consistently more refined in recent years. The 2010 vintage confirms this evolution, adhering ever more to the Margaux style. This is excellent value for money. Tasting notes: In the very smooth Margaux style with very full tannins, this full-bodied, charming wine seduces with its mature, straightforward personality. This Margaux lacks neither depth nor ambition. It will age nicely and perfectly accompany a bacon-roasted guinea fowl.

  • Bettane et Desseauve: 07/01/2011 - Rating: 16/20

    Very strong colour, very dense structure, strong alcohol content, firm tannins, more impressive than it is seductive, necessitates lengthy cellaring.

  • The Wine Advocate: 05/01/2011 - Rating: from 89 to 91/100

    A blend of 66% Cabernet Sauvignon and 34% Merlot aged in new barrels for 70% this Dauzac 2010 has a classic nose that reminds me of Brane-Cantenac or Tertre thanks to notes of blackberry leaves undergrowth and a hint of tobacco. It is fairly structured on the palate with ripe tannins both hearty and well-knit structure–certainly the most intense Dauzac in recent years but completely precise. It deserves to be cellared for 5-6 more years. A classic Margaux. Tasted in April 2011. (Neal Martin)

  • Le Point: 05/01/2011 - Rating: 16/20

    Nice nose, very fruity, red fruit, raspberry, tender on the palate, more stretched, long, nice reach, the cabernet stretches the wine–to be cellared 20 years.
    (Jacques Dupont)

  • La Revue du Vin de France: 04/28/2011 - Rating: from 16.5 to 17.5/20

    “Coulure” (shattering) limited the yield, which was at 44hl/ha in 2010. The blending of the first wine makes room for the cabernet sauvignon (66%). The wine has a straightforward profile, structure on the palate with acidic notes at the finish and a slight touch of mint. The tannins are strong, but mature and silky. This is a nice, medium-bodied, classic Margaux that will evolve nicely.

  • Jancisrobinson.com: Primeurs 2010 04/18/2011 - Rating: 17.5/20

    Very dark. A particularly lively freshness in the nose. Then great opulence. Really marvellous, it lacks almost nothing. A few dry tannins at the finish, but also a lot of taste–everything needed to make a great wine. And what a nice surprise it would be to find out that it is fairly affordable! (Undoubtedly the best Dauzac I have ever tasted.) Drink between 2020-2030.

  • The Wine Enthusiast: 04/12/2011 - Rating: from 93 to 95/100

    Enormous, juicy fruit with huge waves of perfectly ripened blackberry that envelop tannins which dry it out and give it firmness. An impressive structure.
    (Roger Voss)

  • The Wine Spectator: 04/12/2011 - Rating: from 90 to 93/100

    A pure style, shining, with aromas of gooseberry, raspberry and blackberry mixed with full notes of violet and voluptuous spices. The finish is long, silky and with latent power. Delicious.
    (James Molesworth)

  • Decanter : 04/11/2011 - Rating: 17/20

    Excellent expression of an earthy Cabernet, but elegant, nice structure and length, fairly rich, with well balanced tannins, promising. Drink between 2017-30.

Château Dauzac 2009

Château Dauzac 2009

A wealth of tannins and infinite suppleness make this wine an exquisite enigma. Powerful and delicate at the same time, Dauzac wine never cheats, always astonishes and ages marvelously.

  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80 % new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2009
  • Wine style:

    Bold and intense

  • Weather:

    Though January and February were colder than usual, 2009 was still a very hot year (one of the hottest of the century). Sunshine was in great abundance. The summer months were particularly dry.

  • Blend:
    • Cabernet Sauvignon 64%
    • Merlot 36%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    The purple colour–with shades of ruby–is very dark, deep, and almost black.

  • Nose:

    A nose that is immediately very intense, rich and indicative of the quality of the grape from the 2009 vintage. Ripe, black fruit mixes with notes of chocolate, vanilla and spices. Soft scents of animal and leather emerge when it is agitated. The diversity of aromas is remarkable.

  • Mouth-feel:

    This wine is immediately generous and smooth on the palate. The tannins are silky and surprisingly rich, creating an imposing yet perfectly balanced backbone. The aromas that emerge on the palate are as varied and intense as they are in the nose. Very ripe fruit, almost prune, easily stand up to the woody, smoky character that lengthens the taste for many seconds. It is certainly one of the best Dauzac ever produced. Its suppleness and harmony will make it enjoyable very soon and for many years with preserves, game or stewed poultry.

Recommended for

2015-2035

Our suggestions
  • White meat
  • Game
  • Cheese
  • Red meat
Rating and comments
  • La Revue du Vin de France: Special issue “The Ideal Cellar” 11/01/2012 - Rating: 16.5/20

    Seductive and opulent, yet balanced, with a lovely fruit that is juicy and crisp on the palate, well supported by an acidic foundation.

  • The Wine Guide from Wine & Business: Club 2013 (Alain Marty) 11/01/2012 - Rating: 16/20

  • Gilbert and Gaillard: 11/01/2012 - Rating: 91.00/100

  • Sommeliers International: 10/01/2012

    Colour: bright and shining purple. Nose: flattering, refined and very elegant, with red and black fruits, grilled flavour, mushrooms and spices. Mouth-feel: full-bodied and voluptuous, still fruity with a lovely woodiness. Pairing suggestions: rack of Pauillac lamb with crisp spring vegetables. Comments: a sure thing from this appellation.

  • The Guide Hachette: 09/01/2012 - Rating: •

    In this bottle, those faithful to this wine will be pleased to find the aromatic complexity that has become a trademark of the property. But its qualities don’t stop there. We also appreciate the balance between the aromas of a very ripe grape and toasted oak in the bouquet and its roundness and full-body on the palate, supported by harmonious, refined and silky tannins. Very promising, this Margaux is built to last; we’ll start to enjoy it in four or five years.

  • Terre de Vins: 07/01/2012 - Rating: 17/20

    Château Dauzac came under the care of the MAIF and is managed by Christine Lurton de Caix, daughter of André Lurton, a household name of Bordeaux winegrowing. Neighbouring Siran, in the town of Labarde just south of the appellation, but classed in 1855, it cultivates 46 hectares to produce dense, colourful wines that have become consistently more refined in recent years. The 2010 vintage confirms this evolution, adhering ever more to the Margaux style. This is excellent value for money. Tasting notes: In the very smooth Margaux style with very full tannins, this full-bodied, charming wine seduces with its mature, straightforward personality. This Margaux lacks neither depth nor ambition. It will age nicely and perfectly accompany a bacon-roasted guinea fowl.

  • Bettane et Desseauve: Guide to the Best Wines of France 01/15/2011 - Rating: 17/20

    The 2009 has a refined body and mature, smooth tannins. It is not an opulent wine, but it seduces with its distinction, without pretence.

  • Gault et Millau : 06/01/2010 - Rating: 16/20

    With best intentions, this wine shows power and concentration to the detriment of refinement. Nevertheless, it has a very nice length and delivers plenty of spice and perfectly ripened fruit mid-palate with a persistent liquorice finish.

  • The Wine Advocate: 06/01/2010 - Rating: from 88 to 90/100

    This Dauzac 2009 has even more fresh woodiness than most of its peers. With a dark, purplish-ruby colour, it is wide and rich with soft tannins, a full personality and a lot of spicy woodiness matched with fruity notes of blackcurrant and cherry. To be enjoyed for 20 to 25 years. (Tasted once).
    (Robert Parker)

  • Vinifera: 06/01/2010 - Rating: from 89 to 91/100

  • The Wine Spectator: 04/15/2010 - Rating: from 90 to 93/100

    Soft aromas of red berries and plum with a touch of grilled wood and coffee grains. Full-bodied, creamy tannins, a long finish, fruity, pleasant. Slightly short mid-palate.
    (James Suckling)

  • Jancisrobinson.com: 04/15/2010 - Rating: 16.5/20

    Very thick, rich, sweet with an almost tarry nose. An immense colour that lines the glass. A real monster! Creamy, full, sweet. Unusual. Tasted alone with no food in the loudest bar possible, it will still get noticed. Fairly strong in alcohol. To drink between 2015-2027.

  • Decanter: 04/15/2010 - Rating: 17/20

    Dark reddish-purple, excellent and aromatic cabernet/blackcurrant fruit, nice maturity, sustained length, a good structure after a seductive attack, very pleasant. To drink 2014-22.

  • The Wine Enthusiast: 10/01/2012 - Rating: from 92 to 94/100

    The woodiness blends well with the fresh blackcurrant and black fruit, delivering a wine that is as juicy as it is structured.
    (Roger Voss)

  • Bettane et Desseauve: The Remarkable Wines... 04/15/2010 - Rating: 17.5/20

    A high quality product, perfectly situated between high grape maturity and respect for the freshness and refinement one expects from a great Margaux, particularly nice tannins, long, complete, in keeping with earlier vintages; but with the additional dimension given by 2009. These wines have never been so good.

  • La Revue du Vin de France: 04.15.2010 - Rating: 16.5 to 17.5/20

    Great success. The 2009 is made of 64% cabernet sauvignon, a higher amount than usual, which works very well for this vintage. With a nose of crushed black fruit, this wine delivers volume and a great wealth of maturity.
    It is smooth on the palate, very greasy and with high alcohol content, well balanced by strong yet refined tannins.

  • Le Point: 04/15/2010 - Rating: 16.5/20

    Fairly soft, rich, with heavy liquorice at the finish and a lot of volume. Good for drinking from 2015 on–Cellaring potential of 25 years.
    (Jacques Dupont)

Château Dauzac 2008

Château Dauzac 2008
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2008
  • Wine style:

    Bold and intense

  • Weather:

    Humidity and cool temperatures can sum up this wine year’s weather conditions: most rainfall occurred in April and May (growing season) and summer was cool, particularly in June and August. The heat and drought of September encouraged the ripening of the grapes.

  • Blend:
    • Cabernet Sauvignon 59%
    • Merlot 41%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    The Château Dauzac 2008 justifies its classification as a Medoc Cru Classé once again this year. Concentrated and elegant, it draws on the best qualities of its exceptional terroir and well-balanced vines. It has a dark and very deep colour.

  • Nose:

    Its nose brings to mind a basket of red and black fruits. Nothing is missing: blackcurrant, cherry, blackberry, raspberry... emphasized by a vanilla woodiness and very well blended.

  • Mouth-feel:

    An impressive volume on the palate, yet still supple and without pretence. Its distinguished character is accentuated by persistent notes of smoke and liquorice. It deserves a bit of patience to be enjoyed at its best.

Recommended for

2015-2030

Our suggestions
  • Vegetables
  • Game
  • Cheese
  • Red meat
Rating and comments
  • The Wine Guide from Wine & Business Club 2013 (Alain Marty) 11/01/2012 - Rating: 16/20

  • The Great Ranking of Bordeaux Wines Vintage 2008 10/01/2012 - Rating: 15.9/20

    A dense ruby and garnet colour, very shining. An elegant nose of black fruit marmalade, smoke, roasting, almonds and lemon zest. Opens with fatty tannins, spices, leather and roasted flavour on the palate. Smoky, bitter body with nutmeg, liquorice and blueberries. A light, white pepper finish. Tasted in 2012.

  • The Guide Hachette: 06/01/2011 - Note : ••

    With its beautiful, dark burgundy colour, this 2008 delivers a powerful and complex bouquet that combines very ripe grapes with a little note of animal over a woody background that is still dominant but good. Full-bodied, round and well structured, this promising wine deserves a few years’ wait.

  • Bettane et Desseauve: Guide to the Best Wines of France 01/15/2011 - Rating: 15.5/20

    The 2008 has proved to be refined, with a nice fruit and improvement with aging.

  • Gault et Millau: 01/15/2011 - Rating: 15.5/20

  • La Revue du Vin de France: 09/03/2010 - Rating: 15/20

    This wine is structured around a bold woodiness. It is smooth on the palate, with strong notes of toasted wood. The ensemble still needs to soften.

  • Vinum : 06/30/2009 - Rating: 16/20

    Compact, dense, ripe tannins, a floral, rose petal finish. Delightful.

  • Vinifera: 06/30/2009 - Rating: ••••

    The colour is dense. The nose has liquorice, sweet spices and black fruit. Nice continuation on the palate, fluid, elegant and built on a precise foundation. A savoury finish with fruity notes, noble and very smooth tannins. One of the vineyard’s successes!

  • Decanter: 06/30/2009 - Rating: •••••

    Nice density, rich black fruit, firm and mature tannins, great structure, leather. To be aged for many years. (2015-25)

  • Le Point: 05/15/2009 - Rating: 16.5/20

    Violet, blackberry, blueberry, tender on the palate, elegant, very fruity, a bit tight at the finish, but distinctively Dauzac in its round, voluptuous and seductive style; however, tight and sappy. With an extra touch of acidity, which gives it its finesse. 2017/20 years.
    (Jacques Dupont)

  • The Wine Advocate: 05/15/2009 - Score: from 88 to 91/100

    A copious display of fruits, ripe fruits, both red and black, with liquorice, camphor, smoke and grilling with spices that explodes in the glass for this full-bodied and generous 2008—to be enjoyed for the next 15 years. I rarely praise Dauzac, but this wine is certainly one of the forgotten of the vintage that deserves a score of 90 after bottling.
    (Robert Parker)

  • The Wine Spectator: 05/15/2009 - Rating: 87.00 to 90.00/100

    Liquorice, gooseberry with a touch of mint. Fairly structured to structured, with silky tannins and a fresh finish. Among the top scorers for the 2008 red Bordeaux.
    (James Suckling)

  • The Wine Enthusiast: 05/15/2009 - Rating: 89.00 to 91.00/100

    Dominated by woodiness, the toasted notes are present both in the nose and on the palate; it has potential, so perhaps the fruit will emerge—but not yet.
    (Roger Voss)

  • In Vino Veritas: 06/30/2009

    Exceptional quality.

  • La Revue du Vin de France: 05/15/2009 - Rating: 15 to 16/20

    This 42-hectare vineyard has been among the top Margaux wines for several years. Thanks to hard and consistent work on the vines over the last ten years (use of trellises, draining and replanting of a third of the vineyard) and the construction of a cutting edge fermentation room in 2004, the wines possess a better intensity and, more importantly, offer more precision today. For this vintage, the wine brings a very nice smoothness in the tannins. The fruit dominates with a discreet woodiness (70% new barrels). Will be delicious in ten years.

  • Decanter: 05/15/2009 - Rating: 17/20

    A dark, blackish-red, a rich and concentrated nose with notes of blackcurrant, pure and deep, with a good concentration of black fruit on the palate as well as firm, mature tannins. A full-bodied structure and fruit density that is slightly tanned, it will age well and for a long time. To be enjoyed 2015-2025.

  • Primeurs 2008

    An extremely dark garnet colour with shades of violet and even black. A sweet, plum nose, a hint of cried fruit indicative of total maturity. Full, imposing aromas coming primarily from a ripe and spicy Cabernet are present on the palate. A magnificent wine that is one of the best vintages produced by this vineyard. (René Gabriel)

Château Dauzac 2007

Château Dauzac 2007
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 8 and 10 years, to be aged for 15 to 20 years
Vintage 2007
  • Wine style:

    Full-bodied and complex

  • Weather:

    With cool and humid conditions from May to August, 2007 was not particularly favorable for ripening across the red grape varieties. However, an ideal September–both hot and relatively dry–allowed us to extend the harvest period in order to obtain a perfect maturity.

  • Blend:
    • Cabernet Sauvignon 57%
    • Merlot 43%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    The wine is dark and deep in the glass

  • Nose:

    In 2007, Dauzac shows the full range of its aromas. Leather, grilling, ripe fruit, coffee, tobacco, mocha and black fruit come together in a delicate blend.

  • Mouth-feel:

    This wine is opulent from the moment it hits the palate. A direct attack carried by notes of blackberry, blackcurrant and vanilla is testimony to its youth as well as its very promising future. It has an excellent, distinguished structure. Chocolate flavour carries it through to a long-lasting finish. It will be wonderful with red meat or game in 3 to 4 years.

Recommended for

2012-2025

Our suggestions
  • White meat
  • Game
  • Cheese
  • Red meat
Rating and comments
  • Gala Gourmand: 12/01/2012

    A very dark colour with a nose characterized by red fruit and cedar, a good attack with strong fruit and just the right amount of vanilla, a straightforward and skilfully structured follow-through. An affordable Cru Classé that unites refinement and power and that will be easily paired with Christmas capon or roasted lamb.

  • The Wine Guide from Wine & Business- Club 2013 (Alain Marty) 11/01/2012 - Rating: 16/20

  • Bettane et Desseauve: Guide to the Best Wines of France 01/15/2011 - Rating: 15.5/20

    The 2007 is more tender and immediate–it should be drunk quickly.

  • La Revue du Vin de France: 09/03/2010 - Rating: 15.5/20

    A slightly diminished, yet refined nose. A nice energy on the palate with intensity and a solid minerality. A long wine.

  • The Guide Hachette: 09/02/2010 - Rating: ••

    A lovely, gravely soil, vines typical of the Medoc, good maintenance (particularly the harvest in crates) and careful work performed in the wine shed explain the consistency of this wine. This is confirmed once again with this brilliant ruby 2007 that expresses subtle scents of black fruit accented with a touch of toasted bread. These same aromas are present on the palate where they combine with full tannins to create a supple, balanced and fairly voluptuous ensemble. Nevertheless, two or three more years’ aging will be worth the wait.

  • Bettane et Desseauve: The Great Guide to the Wines of France 09/01/2010 - Rating: 16.5/20

    A splendid colour, a full-bodied texture–rare in a Margaux 2007–plentiful vitality and complexity, extremely well made. 2015-2022.

  • The Wine Enthusiast: Wine Buyer’s Guide 04/01/2010 - Rating: 87.00/100

    Full-bodied, fruity and refined.

  • Gilbert and Gaillard: 06/30/2009 - Rating: 95.00/100

    A rather solid garnet colour. A very spicy nose - cinnamon and sweet spices. Full-bodied, silky and expressive on the palate. A very nice bottle that is steadily improving.

  • La Revue du vin de France: Wine Buyer’s Guide 09/01/2009 - Rating: 16.5/20

    Well structured and dense.

  • L’Express: 07/01/2008

    Special Issue / Buying Guide from Bettane et Desseauve - A precise and spicy nose, more than the average body, firm texture, very open tannins, a very well-made wine, as usual, and which should become considerably finer with aging in high-quality oak barrels.

  • La Revue du vin de France: 06/01/2008 - Rating: from 15 to 16/20

    A great success.

  • Vinifera: 06/01/2008 - Rating: ••••

    A solid colour. Very noticeable woodiness in the nose. Red fruits. Little intensity. Flavour that spreads then disappears on the palate. Fluid with no sap. Finishes on notes of cherry and carefully extracted tannins. Its best assets are pulp and texture, but it lacks a bit of depth.

  • The Wine Spectator: 04/01/2008 - Rating: 86.00 to 89.00/100

    A good wine from this vintage, fairly structured to structured, silky tannins and a fairly long finish.
    (James Suckling)

Château Dauzac 2006

Château Dauzac 2006
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: "Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system"
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 8 and 10 years, to be aged for 15 to 20 years
Vintage 2006
  • Wine style:

    Full-bodied and complex

  • Weather:

    Though the first quarter saw cool temperatures and rain (March rainfall was 3 to 4 times greater than the norm), 2006 was a hot year overall (ranking as the second hottest year since 1950) with a heat wave in July and a very mild, dry September.

  • Blend:
    • Cabernet Sauvignon 62%
    • Merlot 38%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    Superb blood red, deep and dark with glimmers of garnet

  • Nose:

    Very fruity aromas (blueberry, blackcurrant, blackberry) underscored by sustained, empyreumatic notes of tobacco, smoke, toasted bread and liquorice. Leather is also present.

  • Mouth-feel:

    Its richness on the palate is remarkable, successfully combining versatility and concentration. The tannins are dense and particularly tight. The finish is full-bodied, smooth and long lasting. Woodiness, vanilla and chocolate conclude the persistent finish. Sumptuous. To be kept for 10 to 15 years before being enjoyed with farm-raised pigeon or a sautéed rib-eye steak.

Recommended for

2012-2025

Our suggestions
  • White meat
  • Game
  • Cheese
  • Red meat
Rating and comments
  • The Wine Guide from Wine & Business Club 2013 (Alain Marty) 11/01/2012 - Rating: 16/20

  • Bettane et Desseauve: Guide to the Best Wines in France 01/15/2011 - Rating: 15.5/20

    The 2006 wine confirms itself as a “surprise vintage”. The wine has lost none of its intensity and its trademark bright fruit.

  • Bettane et Desseauve: 09/01/2010 - Rating: 16.5/20

    Colourful, intense, perfectly ripened grape, creamy, full-bodied, one of the success stories of this vintage–rather rare in Margaux. For 2016 to 2024.

  • Decanter: 11/01/2009 - Rating: •••••

    Well-structured, ripe fruitiness, healthy, pleasant. Already solid yet slightly shy. Discreetly passionate. Rich, rustic and well structured, the fruit is very ripe and the acidity well balanced. Not the refinement of Margaux wines, but the longevity, class and quality. From 2014.
    (Steven Spurrier)

  • La Revue du Vin de France: 09/01/2009 - Rating: 17/20

    Great Wines of 2006–this vintage is further proof of Château Dauzac’s comeback. It boasts a superb colour with a magnificent expression of fruit and a full-bodied mouth-feel. Very silky tannins, a soft finish in the red fruit register, a very nice bottle from a good terroir.

  • The Guide Hachette: 09/01/2009 - Rating: •••

    This wine is a symbol of winemaking history: it was here that Bordeaux mixture was developed. With its dark garnet colour, the 2006 has a generous and complex bouquet moving from empyreumatic notes to those of black cherry preserves, by way of leather and liquorice, before revealing a rich and powerful body. To be stored for at least 5 years.

  • La Revue du Vin de France: Wine Buyer’s Guide 09/01/2009 - Rating: 17/20

    Full-bodied and fruity, refined.

  • Tasted (wine guide) 06/30/2009

    Light notes of smoke, fresh red berries, dry spices, with a rather light mouth-feel, very fresh with noticeable tannins, a fairly lengthy finish, still closed, requires aging in the bottle.
    (Andreas Larsson)

  • Guide Hubert: 05/30/2009

    A rich and complex nose with lovely notes of ripe fruit and elegant woodiness, dense on the palate, rich with nice tannins, fruit, freshness and an excellent aromatic persistence.

  • The Wine Advocate: 03/30/2009 - Rating: 87.00/100

    A robust and monolithic Margaux, both powerful and fruity but with basic and honest integrity. A lot of body, but lacking in complexity, charm and balance. To be enjoyed between 2012 and 2024.
    (Robert Parker)

  • The Wine Enthusiast: 03/30/2009

    Superb aromas of gooseberry, raspberry and Indian spices. Full-bodied with extremely refined tannins and a long-lasting finish. A truly delightful wine. The best this vineyard has ever produced.
    (James Suckling)

  • Other: 02/01/2009 - Rating: 17/20

    Bordeaux Aujourd’hui: Pure aromas indicative of grand elegance. The wine is full-bodied, rich, with a lengthy finish, refined with integrity. Superb cellaring potential for this 40-hectare Château run by Christine Lurton de Caix, the daughter of André Lurton.

  • Gault et Millau: 04/01/2008 - Rating: 15.5/20

  • Bettane et Desseauve: 2008 Guide to the Best Wines in France 04/01/2008 - Rating: 15.5/20

    2006 stands out as a very nice surprise from this wine year, with a superb fullness on the palate and a very voluptuous fruit.

  • Decanter: 07/05/2007

    An intense colour, ripe Cabernet, dense and concentrated, slightly herbaceous with smoky woodiness–a nice, solid wine that will age well. 2013-2015.

  • La Revue du Vin de France: 06/12/2007 - Rating: 16 to 17/20

    An elegant nose that blends notes of fruit and refined woodiness. A magnificent fullness on the palate with a rich fruit.

  • Gault et Millau: 06/01/2007 - Rating: 17/20

    2006 early Bordeaux. A striking colour with glimmers and a colour gradation of purple and peony. A very fragrant nose against a floral, fruity background gives it an airy style. With airing, the aging comes through with lovely spicy notes. One appreciates its roundness and creaminess on the palate followed by a finish of mild tobacco. This vintage is a success for Dauzac. To be enjoyed before 2020/22.

  • Le Point: 06/01/2007 - Rating: 15/20

    Black fruit, vanilla, a full-bodied attack, then tight; a nice body that deserves more time to soften. Certain elements of blending have yet to come into place, in particular the Merlot, which should open up with aging and bring more roundness. O=2015 C=20 years.

  • Bettane et Desseauve: Tast Pro/The taste of the best wines 05/11/2007

    Technically impeccable, very well balanced, firm yet not heavy, very elegant tannins, it has perfectly combined the freshness and nervousness native to this vintage and the advanced maturity of the grape.
    (Bettane et Desseauve).

Château Dauzac 2005

Château Dauzac 2005
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvests: By hand in small crates and sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 16 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2005
  • Wine style:

    Bold and intense

  • Weather:

    Weather conditions were ideal in 2005 and produced a superb vintage for Bordeaux. Between winter and autumn, the weather was particularly dry for the region. Sunshine was abundant from the end of spring onward. Summer temperatures were high, but with no heat wave.

  • Blend:
    • Cabernet Sauvignon 60%
    • Merlot 40%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    An intense, deep ruby colour–almost black

  • Nose:

    An exceptionally powerful nose that has enchanted expert André Lurton–very focused on black fruit, black cherry and blackcurrant, but also possessing aromas contributed during the aging process: vanilla, tobacco and toasted bread.

  • Mouth-feel:

    The attack is well rounded and it is structured and balanced on the palate. This is a full-bodied, concentrated yet refined wine that hints at notes of mint and liquorice. The finish is long. For those who prefer strong wines, it can be enjoyed immediately; however, it is better to wait 2 to 3 years before tasting this excellent 2005 with grilled or stewed meat.

Recommended for

2013-2030

Our suggestions
  • Game
  • Cheese
  • Red meat
Rating and comments
  • Decanter: 12/01/2009 - Rating: •••••

    Well constructed, the fruit is very pleasant. Robust, full-bodied, well structured with a nice, balanced acidity. A lack of elegance, but long lasting with class and quality.

  • La Revue du Vin de France: Wine buyer’s guide / Supplement to Revue des Vins de France 09/01/2008 - Rating: 16.5/20

    Supple and already harmonious. Has developed more body.

  • Gault et Millau: 04/01/2008 - Rating: 17/20

    The property has belonged to the MAIF since 1988 and is now managed by Christine Lurton de Caix. The Lurton family excels in turning vineyards around and Dauzac is just another example. Though famous as the place where professor Charles Millardet created the Bordeaux mixture in 1863, the Château was not previously known for its wine. Significant investments were then made and the quality of the wine improved considerably. A delicacy among delicacies, the 2005–promising in first tastings–is a true delight, smooth with notes of violet, coffee, cherry and candied fruit.

  • Bettane et Desseauve: 2008 Guide to the Best Wines in France 04/01/2008 - Rating: 16.5/20

    Though the 2005 lacked in first tastings, it has gained in virtue and structure after bottling.

  • The Wine Spectator: 03/01/2008 - Rating: 92/100

    Dark and impressive colour; aromas of crushed berries, notes of minerals and liquorice in a rich body, smooth tannins and long-lasting finish. Lively and well structured, the tannins are superb. To drink after 2012.

  • Le Point: 09/06/2007

    Black fruit and chocolate, supple on the palate, voluptuous, very fruity, round, supple and silky. An accessible wine to be enjoyed now; well developed.

  • La Revue du Vin de France: 09/01/2007 - Rating: between 15.00 and 20

    Bright fruit, great richness, very nice maturity and freshness. Very nice structure–the wine combines power and refinement.

  • La Revue du Vin de France: 06/01/2006 - Rating: •••••

  • The Wine Advocate: 05/01/2006 - Rating: from 90.00 to 92.00/100

    For me, Dauzac has never placed the bar as high as they do now. Like most of its Margaux neighbours, this wine hit it big in 2005. Aromas of toasted bread, crushed stone, white flowers, blackcurrant and sugared cherries explode in the glass. Showing immense power, intensity and longevity as well as tannins that should be left to continue to soften, this is not a wine for those in search of instant gratification. It should stay in the cellar for at least 5-6 years and can be aged for 26 to 30 years. Yes, this is the best Dauzac ever produced!
    (Robert Parker)

  • The Wine Spectator: 05/01/2006 - Rating: from 9.00 to 94.00/100

    Superb aromas of gooseberry, raspberry and Indian spices. Full-bodied with refined tannins and a long-lasting finish. A very, very nice wine. The best this vineyard has ever produced.
    (James Suckling)

  • Decanter : 05/01/2006 - Rating: 17.5/20

    Blackish-red, a marvellously aromatic nose with blackcurrant and violet, nice and seductive maturity, very flattering, almost sweet, explosive charm, delicious.

Château Dauzac 2004

Château Dauzac 2004
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 25 years
Vintage 2004
  • Wine style:

    Rich and powerful

  • Weather:

    This vintage follows a 2003 that brought a small harvest due to drought and high summer temperatures. In 2004, flowering brought surprising blossom fertility and grape size. The bud break began in April, but the vegetation did not develop due to the rain and cold. The month of July saw good sunshine and sparse rain, but a fairly normal temperature, save for a few spikes up to 32°C / 89.6°F at the end of the month. On the contrary, August brought heavy rainfall with little sunshine and fairly low temperatures. September was satisfactory with a good amount of sunshine and cool nights, which prevented any rot from setting in. The harvests began on September 24 and finished on October 16.

  • Blend:
    • Cabernet Sauvignon 52%
    • Merlot 48%
  • Consulting Enologist:

    Eric Boissenot

Tasting notes
  • Appearance:

    Dark, deep, garnet red – an intense colour

  • Nose:

    An intense nose with notes of ripe fruit, cherry and a touch of violet. Spicy, grilled, toasty and chocolate notes are also present.

  • Mouth-feel:

    The attack is well rounded and smooth – this wine is supple and powerful. Flattering aromas such as prune are already emerging. The aromas in the nose are equally present on the palate: grilled, toasted, as well as red and black fruit notes. This is a warm and complex wine that is appreciated in its long-lasting finish. To be enjoyed now and for the next 10 years, even more so for those who appreciate mature wines.

Recommended for

2012-2020

Our suggestions
  • White meat; pigeon
  • Game
  • Grilled red meat
  • Cheese

Château Dauzac 2003

Château Dauzac 2003
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: Manual
  • Fermentation: Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 28°C / 82.4°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2003
  • Wine style:

    Refined and elegant

  • Weather:

    A year of heat waves produced atypical wines. The vintage can be described as a new style with very expressive aromas. The merlots suffered most from the intense heat making it necessary to harvest them early in order to save the freshness of the grapes.

  • Blend:
    • Cabernet Sauvignon 46%
    • Merlot 54%
  • Consulting Enologist:

    Jacques Boissenot

Tasting notes
  • Appearance:

    A deep colour with cherry-red reflections

  • Nose:

    Powerful, with spicy notes of vanilla and liquorice, toasted and smoky with notes of plum to finish

  • Mouth-feel:

    Very well balanced, smooth tannins, an elegant wine to be enjoyed now and for the next 5 to 6 years

Recommended for

2012-2020

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Chocolate desserts

Château Dauzac 2002

Château Dauzac 2002
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: Manual
  • Fermentation: Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 16 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2002
  • Wine style:

    Structured and lively

  • Weather:

    Though October 2001 was hot, November and December were cold. The first three months of 2002 were fairly hot and very dry.
    The bud break came early thanks to mild conditions in the beginning of the year and was generalized by the last week of March. Sprouting was abundant and required significant thinning, therefore promising a respectable harvest.

  • Blend:
    • Cabernet Sauvignon 64%
    • Merlot 36%
  • Consulting Enologist:

    Jacques Boissenot

Tasting notes
  • Appearance:

    Ruby-coloured, Dauzac 2002 is now entering its mature phase

  • Nose:

    A nose with caramel, black fruit, leather and smoke that develops gently and slowly in the glass

  • Mouth-feel:

    Utterly refined. It is smooth with a supple attack. Its aromas of cooked fruits and smoke are delicious. Plum and undergrowth combine with the flavour of liquorice stick for the finish. With notes of nuts and curry, it is already remarkable.

Recommended for

2012-2025

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Chocolate desserts

Château Dauzac 2001

Château Dauzac 2001
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 28°C / 82.4°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 5 and 10 years, to be aged for 15 to 20 years
Vintage 2001
  • Wine style:

    Rich and veluptuous

  • Weather:

    Weather conditions for the 2001 vintage began with a particularly rainy winter. From October 2000 to March 2001, precipitation reached 1,004mm—almost twice the average over the last twenty years and largely surpassing the yearly norm (886mm). In addition to abundant rainfall, the winter was fairly mild—+1.8°C on average. The mild winter temperatures incited a premature start for vine activity. April continued the previous months’ mild weather trend, with rainfall at +58mm. Around April 20, temperatures dropped, threatening frost; however, the Dauzac vineyard was ultimately unaffected. Over the months of May and June, temperatures were higher than usual and rainfall 50% below the norm. Flowering, which began at the end of May, was fast and homogenous. The rain returned in July during which time 103mm were recorded—two times the norm—with cool temperatures for the first twenty days and a switch to hot, dry conditions in the last week. August was hot and moderately rainy. The ripening process was fairly slow to start due to the alternating rain and heat.

  • Blend:
    • Cabernet Sauvignon 64%
    • Merlot 36%
  • Consulting Enologist:

    Jacques Boissenot.

Tasting notes
  • Appearance:

    A colorful, intense garnet

  • Nose:

    Toasty, roasted notes, great finesse, ripe fruits

  • Mouth-feel:

    Concentrated, powerful, full-bodied, with round, full tannins and a delightful finish

Recommended for

2012-2025

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Chocolate desserts

Château Dauzac 2000

Château Dauzac 2000
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-30 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: ”Guyot double” pruning with disbudding
  • Harvest: Manual
  • Fermentation: Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 28°C / 82.4°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 10 and 15 years, to be aged for 15 to 20 years
Vintage 2000
  • Wine style:

    Bold and intense

  • 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 (186mm versus a 237mm norm).

    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.

    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.

    Weather conditions allowed vintners to pick healthy grapes across the various vines, all boasting a constitution rarely seen in recent years.

  • Blend:
    • Cabernet Sauvignon 68%
    • Merlot 32%
  • Consulting Enologist:

    Jacques Boissenot.

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

Recommended for

2015-2030

Our suggestions
  • Game
  • Cheese
  • Red meat

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.

Aurore de Dauzac

Aurore de Dauzac 2018

Aurore de Dauzac 2018
  • Appellation : Margaux
  • Château : Aurore de Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type : fine and sandy, gravelly hilltops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot .
  • Pruning system : double Guyot system with de-budding
  • Harvest : by hand in small bins and table sorting before and after destemming
  • Vinification: use of a gravity-flow cellar to supply the fermenting room
  • Fermentation: in temperature-controlled, insulated stainless steel vats and wooden casks.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes
  • Ageing : 12 months in barrels with racking, depending on tasting results
  • Ageing potential : At its best between 3 and 15 years of age, can keep up to 15-20 years.
  • Fining : if needed, with plant proteins
  • Blend : 61% Cabernet Sauvignon / 39% Merlot
VINTAGE 2018
  • Wine style :

    Aurore de Dauzac is vinified in the new vat room of Château Dauzac. Made with the utmost care, it expresses all the generosity of a Margaux wine with a rich and complex harmony.

  • Weather :

    Like for all great vintages, the weather played an essential role in structuring the 2018 vintage. A mild, rainy winter 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 a very delicate, great complexity, rarely reached in previous years. In 2018, production was 45 hectolitres per hectare.

  • Consulting Enologist :

    Eric Boissenot

TASTING NOTES
  • Appearance :

    garnet with violet hues

  • Nose :

    delicate expression of slightly floral red fruit

  • Palate :

    round and supple, very balanced pleasant concentration with notes of subtle black fruit. Nice long finish that remains fresh

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Aurore de Dauzac 2017

Aurore de Dauzac 2017
  • Appellation : Margaux
  • Château : Aurore de Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type : fine and sandy, gravelly hilltops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot .
  • 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 insulated and thermo-regulated wooden and stainless steel vats.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes
  • Ageing : 100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results
  • Ageing potential : At its best between 3 and 15 years of age, can keep up to 15-20 years.
  • Fining : if needed, with plant proteins
  • Blend : 58% Cabernet Sauvignon / 42% Merlot
VINTAGE 2017
  • Wine style :

    The plot selection of Aurore de Dauzac is vinified in the new vat room of Château Dauzac. Made with the utmost care, it expresses all the generosity of a Margaux wine with a rich and complex harmony.

  • Weather :

After a rather dry and sunny winter, the month of March was mild, causing the first vine leaves to appear very early.

The heavy spring frost in the Bordeaux region at the end of April spared all of Château Dauzac's vineyards with their bench of gravel located near a river. There were mild temperatures in May, with rapid and even flowering at the end of the month. The summer, with average temperatures, was marked by a water deficit. The first rainfalls in September were worrisome but once again, Château Dauzac's geographic location between a river and forest which causes air to flow through clouds limited rainfall during harvesting. The harvest was rapid: we started the Merlot on 14 September and ended the Cabernet Sauvignon on 4 October. The harvest was highly homogeneous with impressive maturity. Careful intra-plot selection work resulted in high-precision vinification.

  • Consulting Enologist :

    Eric Boissenot

TASTING NOTES
  • Appearance :

    garnet red with purple tints

  • Nose :

    delicate expression of slightly floral red fruit

  • Palate :

    round and supple attack, very balanced and nicely concentrated with refined notes of black fruits. Good length on the palate that remains fresh.

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Aurore de Dauzac 2016

Aurore de Dauzac 2016
  • Appellation : Margaux
  • Château : Aurore de Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type : Deep gravel outcrops from the Quaternary Period
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : Cabernet Sauvignon 68% / Merlot 32%.
  • Pruning system : “Double Guyot” pruning with disbudding
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation : Use of gravity-flow vatting to supply the vat room. Fermentation in stainless steel vats with a cap crumbling system.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes with racking based on tasting results
  • Ageing potential : Peak expression between 5 and 10 years, can be aged for 15 to 20 years
  • Fining : With egg white
  • Blend : 55% Cabernet Sauvignon / 45% Merlot
VINTAGE 2016
  • Wine style :

    Aurore de Dauzac is vinified in the new vat room of Château Dauzac. Made with the utmost care, it expresses all the generosity of a Margaux wine with a rich and complex harmony.

  • Weather :

    The climate at the beginning of the year was oceanic; there was then a long period of sun and heat until September 13, when precipitation allowed the vines to reach full maturity.
    An Indian summer in October resulted in the longest harvest in the history of Château Dauzac (21 days), enabling us to pick the Merlot and Cabernet Sauvignon grapes at peak maturity. The 2016 vintage is extremely rich and precise without being excessive, revealing bright fruit and a dense and complex raw material.
    The high percentage of Cabernet Sauvignon in the blend gives it an exceptional acidity/alcohol balance that is an indication of a great vintage.

  • Consulting Enologist :

    Eric Boissenot

TASTING NOTES
  • Appearance :

    dark garnet red with purple tints

  • Nose :

    the expression of red fruits is delicate and precise

  • Palate :

    round and delicate attack, extremely balanced and concentrated with notes of refined black fruits. Nice length that remains fresh.

RECOMMENDED FOR

2019 – 2030

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Aurore de Dauzac 2015

Aurore de Dauzac 2015
  • Appellation: Margaux
  • Château: Aurore de Dauzac
  • Production area: 42 hectares (104 acres)
  • Soil type: Deep gravel outcrops from the Quaternary Period Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilization Planting density: 10,000 vines per hectare
  • Average vine age: 30-35 years
  • Grape varieties on the property: Cabernet Sauvignon 70% / Merlot 30%. Pruning system: “Double Guyot” pruning with disbudding
  • Harvest: By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation: Use of gravity-flow vatting to supply the vat room. Fermentation in stainless steel vats with a cap crumbling system.
  • Fermentation temperature: 27°C/80.6°F
  • Malolactic: Yes with racking based on tasting results. Ageing potential: Expresses itself best after 5 to 10 years, can age for up to 15 to 20 years.
VINTAGE 2015
  • Wine style:

    Aurore de Dauzac is vinified in the new vat room of Château Dauzac. Made with the utmost care, it expresses all the generosity of a Margaux wine with a rich and complex harmony.

  • 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.

  • Ageing:

    For 12 months

  • Fining:

    With egg white

  • Blend:

    In progress

  • Consulting Enologist:

    Eric Boissenot

  • Technical Director:

    Philippe Roux

TASTING NOTES
  • Appearance:

    Deep, dense red

  • Nose:

    The expression of red fruits is delicate and precise

  • Palate:

    The attack is smooth and velvety. The mid-palate unfolds gradually, highlighting the quality of the precise tannins.

RECOMMENDED FOR

2019 – 2025

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Aurore de Dauzac 2014

Aurore de Dauzac 2014
  • Appellation : Margaux
  • Château : Aurore de Dauzac
  • Production area : 42.hectares / 104 acres
  • Soil type : Deep gravel outcrops from the quaternary period.
  • Rootstock : 101-14, Riparia Gloire et 3309.
  • Fertilizer : biologic fertilisation. Planting density : 10 000 vines per hectare.
  • Average vine age : 30-35 years.
  • Grape varieties on the property : Cabernet Sauvignon 70 % / Merlot 30 %. Pruning system : « Guyot double » with disbudding.
  • Harvest : by hand in small crates then sorted on tables before and after de-stemming.
  • Fermentation : fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature : 27°C / 80,6°F.
  • Malolactic : Yes.
  • Aging : 12 months in barrels with
  • Fining : with egg white.
  • Aging potential : Peak expression between 5 and 10 years, to be aged up to 15 and 20 years.
VINTAGE 2014
  • Wine style :

    Aurore is elaborated in the new state of the art wine making facility of Château Dauzac. It’s true sophisticated expression and complexity of the Margaux.

  • 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.

  • Blend :
    • Cabernet Sauvignon 61 %
    • Merlot 39%
  • Consulting enologist :

    Eric Boissenot.

TASTING NOTES
  • Appearence :

    shiny ruby tone

  • Nose :

    offera nice bouquet of berries

  • Mouth :

    the beginning and Middle mouth are well constructed with soft like silk tannins, the finish is appetizing and long

RECOMMENDED FOR

2017 – 2030

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Game
  • Cheese

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.

Labastide Dauzac

Labastide Dauzac 2018

Labastide Dauzac 2018
  • Appellation : Margaux
  • Property : Château Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type : gravelly hilltops, predominantly clayey
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon, 30% Merlot
  • Pruning system : double Guyot system with de-budding
  • Harvest : by hand in small bins and table sorting before and after destemming
  • Vinification: use of a gravity-flow cellar to supply the fermenting room
  • Fermentation: in stainless steel, temperature-controlled  vats.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes
  • Ageing : traditional, for 12 months with racking, depending on tasting results
  • Fining : if needed, with plant proteins
  • Ageing potential : At its best between 3 and 15 years of age, can keep up to 20 years.
VINTAGE 2018
  • Wine style :

Elegant and aromatic

  • Weather:

Like for all great vintages, the weather played an essential role in structuring the 2018 vintage. A mild, rainy winter 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.

  • Blend :
    •  Merlot 52%
    • Cabernet Sauvignon 48%
  • Consulting Enologist :

    Eric Boissenot.

TASTING NOTES
  • Appearance :

    bright red with purple hues

  • Nose :

    the fruity nose is enhanced by hints of tobacco.

  • Palate :

    the attack on the palate is full and silky. A balanced, complex wine, with nice fresh finish

OUR SUGGESTIONS :
  • White meat
  • Red meat
  • Game
  • Cheese

Labastide Dauzac 2017

Labastide Dauzac 2017
  • Appellation : Margaux
  • Property : Château Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type :Deep gravel outcrops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon, 30% Merlot
  • 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 thermo-regulated stainless steel vats.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes
  • Ageing : traditional for 12 months with racking based on tasting results.
  • Fining : with plant proteins if necessary
  • Ageing potential : Peak expression after 3 to 15 years, can be aged up to 20 years.
VINTAGE 2017
  • Wine style :

    Elegant and aromatic

  • Weather:

After a rather dry and sunny winter, the month of March was mild, causing the first vine leaves to appear very early.

The heavy spring frost in the Bordeaux region at the end of April spared all of Château Dauzac's vineyards with their bench of gravel located near a river. There were mild temperatures in May, with rapid and even flowering at the end of the month. The summer, with average temperatures, was marked by a water deficit. The first rainfalls in September were worrisome but once again, Château Dauzac's geographic location between a river and forest which causes air to flow through clouds limited rainfall during harvesting. The harvest was rapid: we started the Merlot on 14 September and ended the Cabernet Sauvignon on 4 October. The harvest was highly homogeneous with impressive maturity. Careful intra-plot selection work resulted in high-precision vinification.

  • Blend :
    • Cabernet Sauvignon 52%
    • Merlot 48%
  • Consulting Enologist :

    Eric Boissenot.

TASTING NOTES
  • Appearance :

    purplish red with purple tints.

  • Nose :

    the fruity nose is underlined by spices.

  • Palate :

    full attack, immediately alluding to the breed of this balanced and complex wine. A well-honed Margaux with a fresh finish.

OUR SUGGESTIONS :
  • White meat
  • Red meat
  • Game
  • Cheese

Labastide Dauzac 2016

Labastide Dauzac 2016
  • Appellation : Margaux
  • Property : Château Dauzac
  • Production area : 42 hectares (104 acres)
  • Soil type : Deep gravel outcrops from the Quaternary Period
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : Cabernet Sauvignon 68% / Merlot 32%
  • Pruning system : “Double Guyot” pruning with disbudding
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes
  • Ageing : Traditional for 18 months with racking based on tasting results
  • Fining : With egg white
  • Ageing potential : Peak expression between 4 and 7 years, can be aged for up to 15 years
VINTAGE 2016
  • Wine style :

    Elegant and aromatic Weather: the climate at the beginning of the year was oceanic; there was then a long period of sun and heat until September 13, when precipitation allowed the vines to reach full maturity. An Indian summer in October resulted in the longest harvest in the history of Château Dauzac (21 days), enabling us to pick the Merlot and Cabernet Sauvignon grapes at peak maturity. The 2016 vintage is extremely rich and precise without being excessive, revealing bright fruit and a dense and complex raw material. The high percentage of Cabernet Sauvignon gives it an exceptional acidity/alcohol balance that is an indication of a great vintage.

  • Blend :
    • Cabernet Sauvignon 52%
    • Merlot 48%
  • Consulting Enologist :

    Eric Boissenot.

TASTING NOTES
  • Appearance :

    purplish red with purple tints

  • Nose :

    the fruity nose is underscored by spices

  • Palate :

    the attack is full, immediately conveying the pedigree of this balanced, complex wine. A precise Margaux with a fresh finish.

RECOMMENDED FOR :

2018-2030

OUR SUGGESTIONS :
  • White meat
  • Red meat
  • Game
  • Cheese

Labastide Dauzac 2015

Labastide Dauzac 2015
  • Appellation : Margaux
  • Château : Labastide de Dauzac
  • Production area : 42.00 hectares (104 acres).
  • Soil type : Deep gravel outcrops from the Quaternary Period.
  • Rootstock : 101-14, Riparia Gloire and 3309.
  • Fertilizer : Organic fertilization.
  • Planting density : 10,000 vines per hectare.
  • Average vine age : 35-40 years.
  • Grape varieties on the property : Cabernet Sauvignon 68% / Merlot 32%.
  • Pruning system : “Double Guyot” pruning with disbudding.
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming.
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in stainless steel vats with a cap crumbling system.
  • Fermentation temperature : 28°C/82.4°F.
  • Malolactic : Yes.
  • Ageing : Traditional for 18 months with racking based on tasting results
  • Ageing potential : Peak expression between 4 and 7 years, can be aged for up to 15 years.
2015 VINTAGE 2015
  • Wine style :

    Elegant

  • 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.

  • Fining :

    With egg white.

  • Blend :
    • Cabernet Sauvignon 51%
    • Merlot 49%
  • Consulting Enologist :

    Eric Boissenot

  • Technical Director :

    Philippe Roux

TASTING NOTES
  • Appearance :

    Deep, brilliant robe

  • Nose :

    The bouquet is marked by ripe fruit with elegant hints of spices.

  • Palate :

    The attack is full and round. The body is balanced with nicely integrated woody notes.

RECOMMENDED FOR

2017 – 2030

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Labastide Dauzac 2014

Labastide Dauzac 2014
  • Appellation : Margaux
  • Château : Château Dauzac
  • Production area : 42.00 hectares (104 acres).
  • Soil type : Deep gravel outcrops from the Quaternary Period.
  • Rootstock : 101-14, Riparia Gloire and 3309.
  • Fertilizer : Organic fertilization.
  • Planting density : 10,000 vines per hectare.
  • Average vine age : 30-35 years.
  • Grape varieties on the property : Cabernet Sauvignon 70% / Merlot 30%.
  • Pruning system : “Double Guyot” pruning with disbudding.
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature : 27°C/80.6°F.
  • Malolactic : Yes.
  • Ageing : Traditional for 18 months with racking based on tasting results.
  • Ageing potential : Peak expression between 4 and 7 years, can be aged for up to 15 years.
VINTAGE 2014
  • Wine style :

    Refined and elegant

  • Weather :

    An atypical climate with a mild, rainy winter and an early spring with mild temperatures and cool nights. The month of May was mixed with cool periods and 30°C temperatures. 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; it was dry and warm the warmest on record for 100 years - making it possible to concentrate the grapes and achieve exceptional ripeness. We were able to harvest a nice volume of grapes with peace of mind.

  • Fining :

    With egg white.

  • Blend :
    • Cabernet Sauvignon 52%
    • Merlot 48%
  • Consulting Enologist :

    Eric Boissenot

  • Technical Director :

    Philippe Roux

TASTING NOTES
  • Appearance :

    A gleaming ruby robe with purple tints

  • Nose :

    The fruity and delicate nose is underscored by tobacco notes

  • Palate :

    The attack is full and elegant, immediately conveying the pedigree of this wine. The tannins are full and refined.
    They provide nice freshness with notes of Morello cherries to finish.

RECOMMENDED FOR

2017 – 2025

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Game
  • Cheese

Labastide Dauzac 2012

Labastide Dauzac 2012
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 42.00 hectares /104.00 acres
  • Soil type: Deep gravel outcrops from the quaternary period
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged for 15 years
VINTAGE 2012
  • Wine style:

    Delicate and complex

  • Weather:

    The 2012 vintage is the subject of much discussion. It is recorded as a very technical year with humid conditions from April to June, followed by a mild summer. To achieve the level of quality we maintain, our teams were more vigilant than ever in their efforts to reduce any risk of disease. These efforts were successfully rewarded, allowing a harvest of high quality grapes.

  • Blend:
    • Cabernet Sauvignon 47%
    • Merlot 53%
  • Consulting enologist: Eric Boissenot
TASTING NOTES
  • Appearance:

    Clear garnet red with violet reflections.

  • Nose:

    crisp, the delicate nose reveals a slightly woody character. There are some spices; pepper, cocoa and peony.

  • Mouth:

    The mouth is soft and round on the attack, even on young wine notes are notes of cherry and strawberry. The tannins are fine and delicious with a very nice balance and a fresh finish.

RECOMMENDED FOR

2015-2030

OUR SUGGESTIONS
  • White meat
  • Game
  • Cheese
  • Red meat

Labastide Dauzac 2011

Labastide Dauzac 2011

La Bastide Dauzac, Château Dauzac’s second wine comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2011
  • Wine style:

    Well-rounded and fragrant

  • Weather:

    For Château Dauzac, the 2011 vintage was a highly technical wine year with very hot weather conditions in spring and a significant lack of rainfall very early on, a volatile summer and long harvests with a wonderful end of autumn. Thanks to an excellent knowledge of the land throughout the year, the grapes were selected vine by vine. We were able to slowly harvest a low-volume crop, waiting for each parcel to reach optimal ripeness. In the wine shed, a massive sorting was executed to eliminate any immature grapes withered and damaged by excessive sunshine.

  • Blend:
    • Merlot 52%
    • Cabernet Sauvignon 48%
  • Consulting enologist:

    Eric Boissenot

Recommended for

2013-2022

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Mixed salad
Ratings and comments
  • La Revue du Vin de France: 01/09/2013 - Rating: 15/20

    A lovely expression of crisp fruit in the wine, aided by a nice touch of saline acidity. The combination is extremely savoury and precise. The fresh, red fruit finish comes through perfectly.

  • Le Point: 05/01/2011 - Rating: 14/20

    Black fruit, well rounded on the palate, supple, lively, tense, tight, fairly acidic, well balanced. A bright finish. To be enjoyed from 2014 onward.
    (Jacques Dupont)

Labastide Dauzac 2010

Labastide Dauzac 2010

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2010
  • Wine style:

    Well-rounded and fragrant

  • Weather:

    Winter was harsh (with numerous frosts) and spring was fairly cool. Sunshine was abundant throughout the year. The period from June 21st to the end of September was consistently dry, which proved beneficial to the vines.

  • Blend:
    • Merlot 52%
    • Cabernet Sauvignon 48%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Labastide Dauzac 2010 can wear its big brother’s colours with pride. Its rich colour sparkles with many reflections.

  • Nose:

    Its bouquet is one of a fully ripened Cabernet Sauvignon, with elegant notes of blackcurrant. This powerful fruity note blends with a touch of spice and vanilla.

  • Mouth-feel:

    The attack is round and full-bodied, the underlying foundation is tight, but Labastide Dauzac remains lively and fresh, with long notes of picked fruits in its nose. Its ample woodiness blends in perfectly. This wine is already harmonious and can be stored for 3 or 4 years before being enjoyed with veal cutlets with Chanterelles or a classic roast beef. One might even pair it with Bordeaux-style roasted kidneys...

Recommended for

2013-2022

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Mixed salad

Labastide Dauzac 2009

Labastide Dauzac 2009

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Sandy gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2009
  • Wine style:

    Full-bodied and complex

  • Weather:

    Although January and February were colder than usual, 2009 was still a very hot year (one of the hottest of the century). Sunshine was abundant and the summer months were subject to a significant drought.

  • Blend:
    • Merlot 56%
    • Cabernet Sauvignon 44%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A ruby colour with glints of violet, this wine truly shines

  • Nose:

    Its fruity nose is powerful, emphasized by notes of mild tobacco. A roasted character comes through when agitated.

  • Mouth-feel:

    One immediately recognizes the breed of this wine in its fresh and rich attack. The tannins are quite refined and offer a particular freshness and elegance. Many tasters recognize scents of cherry and appreciate the clean finish. A true Margaux, it is full of delicateness. This wine is to be enjoyed soon with thyme-roasted lamb chops or a lamb stew.

Recommended for

2015-2025

Our suggestions
  • White meat
  • Cheese
  • Red meat
  • Mixed salad

Labastide Dauzac 2008

Labastide Dauzac 2008

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Sandy gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2008
  • Wine style:

    Full-bodied and complex

  • Weather:

    Humidity and cool temperatures characterize the climate during this wine year, with most rainfall occurring in April and May (growing season) and a cooler summer, particularly in June and August.
    September’s heat and aridity contributed favorably to grape maturation.

  • Blend:
    • Merlot 57%
    • Cabernet Sauvignon 43%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Labastide Dauzac 2008 has many attractive features – its colour is deep garnet

  • Nose:

    Faithful to Margaux tradition, this delightful wine confirms its delicacy and distinction both in its nose and on the palate.

  • Mouth-feel:

    It is refined and elegant with its notes of small-seeded red fruits and its touch of vanilla and sweet spices. It delivers a harmonious bouquet on the palate that will not suffer with time. It is sure to please with a rib-eye steak grilled over vine tendrils.

Recommended for

2012-2020

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Red meat
  • Mixed salad

Labastide Dauzac 2007

Labastide Dauzac 2007

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2007
  • Wine style:

    Well-rounded and fragrant

  • Weather:

    With cool and humid conditions from May to August, 2007 was not particularly favorable for ripening across the red grape varieties. However, an ideal September – both hot and relatively dry – allowed us to extend the harvest period in order to obtain a perfect maturity.

  • Blend:
    • Merlot 59%
    • Cabernet Sauvignon 41%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Labastide Dauzac 2007 is a deep, purplish red

  • Nose:

    Its nose is bold and elegant. With fruity and smoky notes, it reminds one of grilled almonds. The scents of forest undergrowth come through.

  • Mouth-feel:

    Harmonious on the palate, this wine is persistent thanks to its density and smoothness. Spices and animal flavours remind us of its Margaux origins. It is delightful now and will prove splendid with suckling lamb or roasted duckling.

Recommended for

2012-2020

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Red meat
  • Mixed salad

Labastide Dauzac 2006

Labastide Dauzac 2006

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2006
  • Wine style:

    Refined and fruity

  • Weather:

    Though the first quarter saw cool temperatures and rain (March rainfall was 3 to 4 times greater than the norm), 2006 was a hot year overall (ranking as the second hottest year since 1950) with a heat wave in July and a very mild, dry September.

  • Blend:
    • Merlot 57%
    • Cabernet Sauvignon 43%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A clear, garnet red with glints of violet

  • Nose:

    Its intense and clean nose reveals a fairly spicy, woody character (cocoa and pepper) as well as black fruits dominated by blackberry and blackcurrant.

  • Mouth-feel:

    Supple and structured on the palate, it is still young and tasters will notice notes of cherry compote and strawberry soup. The tannins are dense. It should be drunk in 5 to 7 years with pork tenderloin, eel stew or poached pears.

Recommended for

2011-2019

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Red meat

Labastide Dauzac 2005

Labastide Dauzac 2005

La Bastide Dauzac, Château Dauzac’s second wine, comes from young vines or parcels not used in the production of the First Wine of this Margaux A.O.C. Grand Cru Classé. This wine is made with great care in the refurbished wine sheds of Château Dauzac. It is produced with the same care given to its big brother Château Dauzac, so that it, too, can express all the richness of the Medoc terroir.

  • Appellation: Margaux
  • Château: Labastide Dauzac
  • Production area: 42 hectares / 104 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (20 % new depending on the vintage)
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2005
  • Wine style:

    Full-bodied and complex

  • Weather:

    2005 weather conditions were ideal and helped produce a superb Bordeaux vintage. From winter to automn, the climate was exceptionally dry for the region. Sunshine was abundant from the end of spring onward and summer temperatures were high, but with no heat waves.

  • Blend:
    • Merlot 55%
    • Cabernet Sauvignon 45%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Very clear, deep, ruby red

  • Nose:

    Very fruity: red fruits, raspberry and blackcurrant, with notes of vanilla and toasted bread.

  • Mouth-feel:

    A round and supple wine with silky tannins—truly velvety smooth. A complex and intense wine with a refined and well-blended woodiness. The palate is very fruity—red fruits as well as an astonishing blueberry. This wine should be enjoyed in 5 to 10 years with a sage-roasted pork shoulder accompanied by Coco de Paimpol beans...

Recommended for

2011-2019

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Red meat

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.

Haut-Médoc de Dauzac

Haut-Médoc de Dauzac 2018

Haut-Médoc de Dauzac 2018
  • Appellation : Haut-Médoc
  • Château : Le Haut-Médoc de Dauzac
  • Production area : 4.1 hectares
  • Soil type : gravelly hilltops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot 
  • Pruning system : “Double Guyot” pruning with de-budding
  • Harvest : by hand in small bins and table sorting before and after destemming
  • Vinification : use of a gravity-flow cellar to supply the fermenting room
  • Fermentation : in stainless steel, temperature-controlled vats
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes.
  • Ageing : 12 months in barrels with racking, depending on tasting results
  • Fining : if needed, with plant proteins
  • Ageing potential : At its best between 3 and 15 years of age, can keep up to 15-20 years.

VINTAGE 2018
  • Wine style :

    The grapes from this lovely little 4-hectare vineyard in Haut-Médoc are grown and made into wine as carefully as the ones at Château Dauzac.

    The distinctive soil provides a complexity in which the Cabernet Sauvignon grapes are fully expressed. Hints of fruit and spice give this nicely balanced wine its genuine character.

  • Weather :

    Like for all great vintages, the weather played an essential role in structuring the 2018 vintage. A mild, rainy winter 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 a very delicate, great complexity, rarely reached in previous years. In 2018, production was 45 hectolitres per hectare.

  • Blend :
    • Cabernet Sauvignon 65%
    • Merlot 35%
  • Consulting Enologist :

    Eric Boissenot

TASTING NOTES
  • Appearance :

    garnet with violet hues

  • Nose :

    a powerful nose of red fruit, slightly peppery and floral notes

  • Palate :

    nice blend between ripe fruit and elegant tannins. Very nice balance on the palate, so it's safe to assume there'll be a nice tasting two years from now.

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Game
  • Cheese

Haut-Médoc de Dauzac 2017

Haut-Médoc de Dauzac 2017
  • Appellation : Haut-Médoc
  • Château : Le Haut-Médoc de Dauzac
  • Production area : 2.9 hectares
  • Soil type : Deep gravel outcrops
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : 70% Cabernet Sauvignon / 30% Merlot 
  • 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 thermo-regulated stainless steel vats.
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes.
  • Ageing : traditional for 12 months with racking based on tasting results.
  • Fining : with plant proteins if necessary
  • Ageing potential : Peak expression after 3 to 15 years, can be aged for 15 to 20 years.


VINTAGE 2017
  • Wine style :

    This superb small 2,9 hectares vineyard in Haut-Médoc is given the same attention as the vineyards of Château Dauzac in terms of grappe-growing and vinification. Its singular soil results in a complex wine where Cabernet Sauvignon fully expresses itself. This is an extremely well-balanced wine full of personality characterized by fruity and spicy notes.

  • Weather :

    After a rather dry and sunny winter, the month of March was mild, causing the first vine leaves to appear very early.

    The heavy spring frost in the Bordeaux region at the end of April spared all of Château Dauzac's vineyards with their bench of gravel located near a river. There were mild temperatures in May, with rapid and even flowering at the end of the month. The summer, with average temperatures, was marked by a water deficit. The first rainfalls in September were worrisome but once again, Château Dauzac's geographic location between a river and forest which causes air to flow through clouds limited rainfall during harvesting. The harvest was rapid: we started the Merlot on 16 September and ended the Cabernet Sauvignon on 29 September. The harvest was highly homogeneous with impressive maturity. Careful intra-plot selection work resulted in high-precision vinification.

  • Blend :
    • 55% Cabernet Sauvignon
    • 45% Merlot
  • Consulting Enologist :

    Eric Boissenot

TASTING NOTES
  • Appearance :

    garnet red with purple tints.

  • Nose :

    a powerful nose of slightly peppery and floral red fruits.

  • Palate :

    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.

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Game
  • Cheese

Haut-Médoc de Dauzac 2016

Haut-Médoc de Dauzac 2016
  • Appellation : Haut-Médoc
  • Château : Le Haut-Médoc de Dauzac
  • Production area : 2.90 hectares (7 acres)
  • Soil type : Deep gravel outcrops from the Quaternary Period
  • Rootstock : 101-14, Riparia Gloire and 3309
  • Fertilizer : Organic fertilization
  • Planting density : 10,000 vines per hectare
  • Average vine age : 35-40 years
  • Grape varieties on the property : Cabernet Sauvignon 68% / Merlot 32%
  • Pruning system : “Double Guyot” pruning with disbudding
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system
  • Fermentation temperature : 28°C/82.4°F
  • Malolactic : Yes.
  • Ageing : For 18 months with racking based on tasting results
  • Fining : With egg white
  • Ageing potential : Peak expression between 5 and 10 years, can be aged for 15 to 20 years
VINTAGE 2016
  • Wine style :

    This superb small 2.90-hectare vineyard in Haut-Médoc is given the same attention as the vineyards of Château Dauzac in terms of grape-growing and vinification.
    Its singular soil results in a complex wine where Cabernet Sauvignon fully expresses itself.
    This is an extremely well-balanced wine full of personality characterized by fruity and spicy notes.

  • Weather :

    The climate at the beginning of the year was oceanic; there was then a long period of sun and heat until September 13, when precipitation allowed the vines to reach full maturity. An Indian summer in October resulted in the longest harvest in the history of Château Dauzac (21 days), enabling us to pick the Merlot and Cabernet Sauvignon grapes at peak maturity.
    The 2016 vintage is extremely rich and precise without being excessive, revealing bright fruit and a dense and complex raw material. The high percentage of Cabernet Sauvignon in the blend gives it an exceptional acidity/alcohol balance that is an indication of a great vintage.

  • Blend :
    • Cabernet Sauvignon 70%
    • Merlot 30%
  • Consulting Enologist :

    Eric Boissenot

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
  • White meat
  • Red meat
  • Game
  • Cheese

Haut-Médoc de Dauzac 2015

Haut-Médoc de Dauzac 2015
  • Appellation : Margaux
  • Château : Le Haut Médoc de Dauzac
  • Production area : 2.90 hectares (7 acres)
  • Soil type : Deep gravel outcrops from the Quaternary Period.
  • Rootstock : 101-14, Riparia Gloire and 3309.
  • Fertilizer : Organic fertilization.
  • Planting density : 10,000 vines per hectare.
  • Average vine age : 30-35 years.
  • Grape varieties on the property : Cabernet Sauvignon 70% / Merlot 30%.
  • Pruning system : “Double Guyot” pruning with disbudding.
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming.
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in stainless steel vats with a cap crumbling system.
  • Fermentation temperature : 27°C/80.6°F
  • Malolactic : Yes
  • Ageing : For 18 months with racking based on tasting results
  • Ageing potential : Peak expression between 5 and 10 years, can be aged for 15 to 20 years.
VINTAGE 2015
  • Wine style :

    This superb small 2.90 hectare vineyard in Haut-Médoc is given the same attention as the vineyards of Château Dauzac in terms of grape-growing and vinification.
    Its singular soil results in a complex wine.

  • 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.

  • Fining :

    With egg white.

  • Blend :
    • Cabernet Sauvignon 66%
    • Merlot 34%
  • Consulting Enologist :

    Eric Boissenot

  • Technical Director :

    Philippe Roux

TASTING NOTES
  • Appearance :

    Purplish red with violet tints

  • Nose :

    A bouquet of red fruits with mocha notes

  • Palate :

    A fresh attack with red fruits and liveliness providing elegant freshness. The finish features licorice aromas with precise tannins guaranteeing a nicely developed wine.

RECOMMENDED FOR

2017 – 2027

OUR SUGGESTIONS
  • White meat
  • Red meat
  • Cheese

Haut-Médoc de Dauzac 2014

Haut-Médoc de Dauzac 2014
  • Appellation : Haut-Médoc
  • Château : Le Haut-Médoc de Dauzac
  • Production area : 2.90 hectares (7 acres)
  • Soil type : Deep gravel outcrops from the Quaternary Period.
  • Rootstock : 101-14, Riparia Gloire and 3309.
  • Fertilizer : Organic fertilization.
  • Planting density : 10,000 vines per hectare.
  • Average vine age : 35-40 ans.
  • Grape varieties on the property : Cabernet Sauvignon 68% / Merlot 32%.
  • Pruning system : “Double Guyot” pruning with disbudding.
  • Harvest : By hand in small crates and sorting on tables before and after de-stemming.
  • Fermentation : Use of gravity-flow vatting to supply the fermentation room. Fermentation in thermo-regulated stainless steel vats with a patented cap crumbling system.
  • Fermentation temperature : 28°C/82.4°F.
  • Malolactic : Yes.
  • Ageing : For 18 months with racking based on tasting results.
  • Fining : With egg white.
  • Ageing potential : Peak expression between 5 and 10 years, can be aged for 15 to 20 years.
VINTAGE 2014
  • Wine style :

    This superb small 2.90-hectare vineyard in Haut-Médoc is given the same attention as the vineyards of Château Dauzac in terms of grape-growing and vinification.
    Its singular soil results in a complex wine where Cabernet Sauvignon fully expresses itself.
    This is an extremely well-balanced wine full of personality characterized by fruity and spicy notes.

  • Weather :

    An atypical climate with a mild, rainy winter and an early spring with mild temperatures and cool nights. The month of May was mixed with cool periods and 30°C temperatures. 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; it was dry and warm - the warmest on record for 100 years - making it possible to concentrate the grapes and achieve exceptional ripeness. We were able to harvest a nice volume of grapes with peace of mind.

  • Blend :
    • Cabernet Sauvignon 61%
    • Merlot 39%
  • Consulting Enologist :

    Eric Boissenot

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
  • White meat
  • Red meat
  • Game
  • Cheese

Château Labarde 2012

Château Labarde 2012
  • Appellation: Margaux
  • Château: Château Dauzac
  • Production area: 3.00 hectares
  • Soil type: Deep gravel outcrops from the quaternary period
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 25-35 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” pruning with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 15 months in barrels (50-80% new depending on the vintage) with racking based on tasting results
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged for 15 years
VINTAGE 2012
  • Wine style:

    Delicate and complex

  • Weather:

    The 2012 vintage is the subject of much discussion. It is recorded as a very technical year with humid conditions from April to June, followed by a mild summer. To achieve the level of quality we maintain, our teams were more vigilant than ever in their efforts to reduce any risk of disease. These efforts were successfully rewarded, allowing a harvest of high quality grapes.

  • Blend:
    • Cabernet Sauvignon 55%
    • Merlot 45%
  • Consulting enologist:

    Eric Boissenot

     

TASTING NOTES
  • Appearance:

    garnet with purple reflections, the LABARDE is very seductive to the eye.

  • Nose:

    moderately intense today, its currant and vanilla aromas give it a certain charm.

  • Mouth:

    the oak is very integrated and very pleasant. This wine is round and smooth, it is easy to taste and with good length.

RECOMMENDED FOR

2015-2030

OUR SUGGESTIONS
  • White meat
  • Game
  • Cheese
  • Red meat
  • Taste: the oak is very integrated and very pleasant. This wine is round and smooth, it is easy to taste and with good length.

Château Labarde 2011

Château Labarde 2011

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system«
  • <0}
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2011
  • Wine style:

    Supple and greedy

  • Weather:

    From February until June, temperatures were significantly higher than the average and rainfall less than the usual amount. Drought conditions were observed at the end of spring.

  • Blend:
    • Cabernet Sauvignon 46%
    • Merlot 54%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Violet-red with flashes of black, this is the classic hue of great, young Bordeaux wines.

  • Nose:

    This wine has a real personality, which is expressed in its nose. Notes of very fresh blackcurrant and licorice testify to its mineral quality. With this wine, we are close to the land and the Margaux gravel.

  • Mouth-feel:

    On the palate, it offers up a lovely union of ripe fruit and oak from the barrels in which this wine was aged for over twelve months. A nice attack and greedy finish suggest that, in one or two years, this will be a wonderful accompaniment to a leg of lamb or duck and porcini mushroom stew.

Recommended for

2013-2021

Our suggestions
  • White meat
  • Cheese
  • Game
  • Mixed salads
  • Red meat

Château Labarde 2010

Château Labarde 2010

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system«<0}
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2010
  • Wine style:

    Refined and fruity

  • Weather:

    Winter was harsh (with numerous frosts) and spring was fairly cool. Sunshine was abundant throughout the year. The period from June 21st to the end of September was consistently dry, which proved beneficial to the vines.

  • Blend:
    • Cabernet Sauvignon 46%
    • Merlot 54%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A beautiful, intense color with glints of garnet.

  • Nose:

    Fresh, precise fruit aromas accompanied by a perfect dose of woody vanilla.

  • Mouth-feel:

    The attack is smooth, supple and perfectly balanced with elegant tannins. With a harmoniousness that delights, it will be quickly accessible. It will be served with red meat that is simply grilled. It will also be perfect with a saddle of suckling lamb, but can also accompany a veal curry.

Recommended for

2013-2020

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Mixed salads
  • Red meat
  • Game

Château Labarde 2009

Château Labarde 2009

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system«<0}
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (50 new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2009
  • Wine style:

    Full-bodied and complex

  • Weather:

    Although January and February were colder than usual, 2009 was still a very hot year (one of the hottest of the century). Sunshine was abundant and the summer months were subject to a significant drought.

  • Blend:
    • Cabernet Sauvignon 61%
    • Merlot 39%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A deep purple, pleasing to the eye.

  • Nose:

    Blackcurrant and blackberry are immediately detectable and dominate the refined woodiness resulting from its time in oak barrels. A hint of leather slowly emerges as the wine opens.

  • Mouth-feel:

    Aromas of fresh fruit come through easily on the palate. This is characteristic of the 2009 vintage: an intense concentration that is never overpowering as it is balanced out by a delicious freshness. With a finish that brings out woody notes, this wine needs one to two more years to reach perfect harmony. It will be a delightful accompaniment to duck breast or rabbit stew. Do not hesitate to serve this wine with pan-seared foie gras: the tannins of the wine and the creaminess of foie gras are an excellent match.

Recommended for

2013-2019

Our suggestions
  • Appetizers
  • Game
  • White meat
  • Cheese
  • Mixed salads
  • Red meat

Château Labarde 2008

Château Labarde 2008

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde.
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2008
  • Wine style:

    Full-bodied and complex

  • Weather:

    Humidity and cool temperatures characterize the climate during this wine year, with most rainfall occurring in April and May (growing season) and a cooler summer, particularly in June and August.
    September’s heat and aridity contributed favorably to grape maturation.

  • Blend:
    • Cabernet Sauvignon 60%
    • Merlot 40%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A strong red color with shades of violet, Château Labarde 2008 sparkles in the glass.

  • Nose:

    Its nose is already intense and complex, combining notes of black cherry with leather and odors of forest undergrowth.

  • Mouth-feel:

    In the mouth, it is supple and full-bodied, maintaining the presence of leather and animal. Tar, licorice and spices combine to prolong the finish of this smooth wine. It promises to be the perfect accompaniment for red meat and game in two to three years.

Recommended for

2013-2018

Our suggestions
  • Appetizers
  • White meats
  • Cheese
  • Mixed salads
  • Red meat

Château Labarde 2007

Château Labarde 2007

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning method: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2007
  • Wine style:

    Refined and fruity

  • Weather:

    With cool and humid conditions from May to August, 2007 was not particularly favorable for ripening across the red grape varieties. However, an ideal September – both hot and relatively dry – allowed us to extend the harvest period in order to obtain a perfect maturity.

  • Blend:
    • Cabernet Sauvignon 62%
    • Merlot 38%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    With its deep, clear garnet color, the Labarde 2007 is impressive in the glass.

  • Nose:

    Still young, the woodiness, along with smoky, tobacco notes, currently blends with notes of brandy-soaked fruits – altogether quite attractive.

  • Mouth-feel:

    A supple attack, followed by silky, refined tannins. A dash of spice and notes of leather and undergrowth – indicative of a great classic – will thrill Medoc wine lovers. Its toasty finish will be the perfect accompaniment for the best quality grilled meats.

Recommended for

2013-2017

Our suggestions
  • Appetizers
  • White meats
  • Cheese
  • Mixed salads
  • Red meat

Château Labarde 2006

Château Labarde 2006

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2006
  • Wine style:

    Supple and greedy

  • Weather:

    Though the first quarter saw cool temperatures and rain (March rainfall was 3 to 4 times greater than the norm), 2006 was a hot year overall (ranking as the second hottest year since 1950) with a heat wave in July and a very mild, dry September.

  • Blend:
    • Cabernet Sauvignon 39%
    • Merlot 61%
  • Consulting Enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    Garnet with glints of violet, Château Labarde 2006 is very seductive in appearance and draws attention.

  • Nose:

    Already fairly intense, one can guess its potential thanks to its aroma of ripe red fruits with a touch of vanilla.

  • Mouth-feel:

    A well-integrated and pleasant woodiness blending with notes of red currant on the palate. This is a very round, harmonious wine. Very accessible, it lends itself to a variety of dishes: red or white meats, cheeses...

Recommended for

2013-2018

Our suggestions
  • Appetizers
  • White meats
  • Cheese
  • Mixed salads
  • Red meat

Château Labarde 2005

Château Labarde 2005

Château Labarde is a small, 3-hectare vineyard in the Haut-Médoc region. As a part of Château Dauzac, it is produced in its wine sheds with the same care used in the production of its big brother. This wine is promising overall, with a deep color and a bouquet that is as explosive as it is complex (red fruits and vanilla). Supple, smooth and well structured, this wine should be stored for several years before being enjoyed with roasted meat or game.

  • Appellation: Haut-Médoc
  • Château: Château Labarde
  • Production area: 3.00 hectares / 7.41 acres
  • Soil type: Deep gravel
  • Rootstock: 101-14, Riparia Gloire and 3309
  • Fertilizer: Organic fertilizer
  • Planting density: 10,000 vines per hectare
  • Average vine age: 20-25 years
  • Grape varieties on the property: Merlot 60% / Cabernet Sauvignon 40%
  • Pruning system: “Guyot double” with disbudding
  • Harvest: By hand in small crates then sorted on tables before and after de-stemming
  • Fermentation: Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated, stainless steel vats with a patented cap crumbling system
  • Fermentation temperature: 27°C / 80.6°F
  • Malolactic: Yes
  • Aging: 12 months in barrels (10% new depending on the vintage) with quarterly racking
  • Fining: With egg white
  • Aging potential: Peak expression between 4 and 7 years, to be aged up to 15 years
Vintage 2005
  • Wine style:

    Supple and greedy

  • Weather:

    2005 weather conditions were ideal and produced a superb Bordeaux vintage. From winter to fall, the climate was exceptionally dry for the region. Sunshine was abundant from the end of spring onward. Summer temperatures were high but without heat wave.

  • Blend:
    • Cabernet Sauvignon 38%
    • Merlot 62%
  • Consulting enologist:

    Eric Boissenot

Tasting Notes
  • Appearance:

    A deep, dark, ruby red. A pure and intense color.

  • Nose:

    Very ripe, cooked fruit (cherry and blackcurrant), with notes of toasted bread. Already slightly mature, it carries light touches of plum, truffle and leather. A refined, delicate and open nose.

  • Mouth-feel:

    A full attack with a balanced, smooth mouth-feel. The tannins are still slightly firm and deserve more time to soften. There are aromas of ripe fruit, blackcurrant and others inherent to Cabernet. This wine can be enjoyed in two to three years with braised beef, for example, or a rack of lamb...

Recommended for

2013-2015

Our suggestions
  • Appetizers
  • White meat
  • Cheese
  • Mixed salad
  • Red meat

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.

D de Dauzac

D de Dauzac 2015

D de Dauzac 2015
  • Appellation : Bordeaux
  • Château : D de Dauzac
  • Production : 110 000 bouteilles
  • Type de sol : Argilo-graveleux
  • Porte-greffes : 101‐14, 3309 420A et gravessac
  • Type de taille : Guyot double avec ébourgeonnage
  • Fermentation : Cuves acier et inox
  • Malolactique : Oui
  • Élevage : cuves et barriques
  • Collage : Au blanc d’oeuf
MILLÉSIME 2015
  • Style de vin :

    delicatement fruite Et epicé, a deguster entre amis.

  • Météo :

    Un climat atypique avec un hiver doux et pluvieux, un printemps Precoce avec des temperatures douces mais des nuits fraiches. Le mois de Mai a eté mitige avec des periodes fraiches Et des T° a 30°. La fleur s’est deroulee dans de bonnes conditions avec un peu de coulure sur les merlots permeTant une bonne aeration des grappes. Un eté decevant avec des aleas climatiques qui ont ralenti le developpement de la vigne. Un automne prodigieux sec et chaud, Le plus chaud depuis 100 ans, a permis de concentrer et d’obtenir une maturité Exceptionnelle.

  • Assemblage :
    • Cabernet Sauvignon 55 %
    • Merlot 44%
COMMENTAIRES DE DÉGUSTATION
  • OEil :

    Rouge vif avec des eclats Rubis.

  • Nez :

    Fruits murs frais et delicat avec des notes d’epices.

  • Bouche :

    l’assemblage du Cabernet sauvignon et du Merlot donne un très joli équilibre à ce vin avec une bouche ample et délicate. Les tanins raffines et suave sont le résultat de l’esprit des plus grand Bordeaux avec une finale gourmande.

PÉRIODE DE CONSOMMATION

2017- 2021

NOS SUGGESTIONS
  • Viandes blanches
  • Viande rouge
  • Gibier
  • Fromages

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. Cabernet Sauvignon (55%) and Merlot (44%) grapes grow on clay and gravel soil. Fermentation in stainless steel vats is followed by one year of ageing in vats and barrels. In 2016, D de Dauzac was vegan, i.e. it was free of products of animal origin. The property innovated by replacing traditional egg white with a plant paste in the fining phase.

 

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.

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