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

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A great wine should rise above trends and fashions to best express its terroir.
Franc de Pied
Dauzac has always been known as a land of innovation. For once, Château Dauzac is proposing to take a leap into the past to rediscover the original taste of the king grape variety - Cabernet Sauvignon - which existed at the very time of the 1855 classification of the Médoc crus. This initiative, which has been carried out together at the estate for several years, is not only an opportunity to get as close as possible to the typical expression of our terroirs, combined with a characteristic grape variety, but also a wonderful experience to look towards the future and to better understand the upheavals linked to global warming.
55 ares
Fine and sandy, gravelly hilltops
Organic
10,000 vine stocks per hectare
Double Guyot sustem with de-budding
By hand in small crates and table sorting before and after destemming
Use of a gravity-flow cellar to supply the fermenting room
In dolias. Fermentation temperature 28°C
Yes
In dolias for 15 to 18 months, depending on tasting
100% franc de pied ungrafted Cabernet Sauvignon
One vintage follows another but no two are alike. The 2021 vintage called for a lot of patience and commitment. We worked relentlessly to protect our vines from disease pressure. The vintage began by an especially mild and rainy winter. Bud break was uniform and occurred early but the extra-cold and rainy spring meant that the head start was soon lost. During the spell of frost in April, Château Dauzac's vineyards were protected due to their proximity to the Gironde estuary, which acts as a natural thermal regulator. Flowering began around May 25th in ideally warm and dry weather. June was especially rainy, with approximately 127% more rain than average. At times, the rain had an impact on flowering, with traces of coulure (also known as shatter) and millerandage. The cold and damp summer called for watchfulness at all times. Mildew pressure increased and was more intense. Preventing the mildew from developing turned out to be one of the summer's main goals. Veraison was delayed due to the 20% lack of sunshine, while temperatures remained cool and below average. Uniform veraison was only reached between August 15th and 20th. Harvesting began on September 22nd in our earliest-ripening Merlot plots and ended October 13th with our grand Cabernet Sauvignon grapes, which managed to take advantage of the sunny days after the rainy spell in early October. Plot-by-plot selection and meticulous sorting of the grapes harvested allowed for high-quality winemaking.
Very fresh and comple nose of crisp black and red fruit, paired with a floral bouquet. Notable for its sensationnal minerality, prompting salivation and very nice lengh on the palate. Airy mouthfell with a tannic structure that is expressed with finesse and delicacy
At its best between 5 and 20 years of age, can keep up to 40-50 years
Château Dauzac
Dedicated to the expression of terroir and dominated by Cabernet Sauvignon, Château Dauzac reveals a nicely complex bouquet that slowly unfolds during aeration. On the palate, it strikes a subtle balance between the richness of its tannins and the aromatic diversity of its supple fruits, emblematic of great wines for ageing.
Cabernet Sauvignon dominates with its complexity, elegance and minerality, while Merlot adds roundness and silkiness. Always deep in colour, Château Dauzac expresses a subtle balance where fruits, flowers and spices are combined, with a complex body and tannins ensuring an emotional tasting experience.
42 hectares
Deep gravel outcrops
101-14, Riparia Gloire et 3309
Organic fertilization
10,000 vines/hectare
35 – 40 ans
69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot
« Double Guyot » pruning with disbudding
By hand in small crates and sorting on tables before and after de-stemming.
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)
with plant proteins if necessary
Yes
with plant proteins if necessary
100% French oak barrels (including 65% new barrels) for 15 months with racking based on tasting results.
Philippe Roux
Éric Boissenot / Jacques Boissenot
68% Cabernet Sauvignon, 32% Merlot
The first three months of 2000 were slightly warmer than usual: the sum of average daily temperatures was consistently 10% higher and precipitation was significantly less. Though April temperatures were normal, precipitation was quite heavy (173mm versus the usual 70mm). May was hot and fairly rainy. June and July were also hot and relatively humid while August was hot (+1.5°C) and dry, with rainfall at 30mm. Weather conditions allowed vintners to pick healthy grapes across the various vines, all boasting a constitution rarely seen in recent years.
Appearance: A very colorful, deep red with shades of terracotta Nose: Notes of toasted bread crust and mocha. Aromas of forest undergrowth, mushrooms and roasted plum. Mouth-feel: Very concentrated and ripe with round, full tannins Nez : Notes grillées de croûte de pain et de moka. Aromes de sous-bois et champignons et de pruneaux cuits. Bouche : Très concentré, très mur avec des tannins ronds et plein
2015 - 2030
Game, cheese, red meat.
Aurore de Dauzac
Aurore de Dauzac is a single vineyard located on the far eastern side of the Dauzac estate, where the sun rises. In 1670, this plot had already been described as the “rising sun vines” (Au¬rore means dawn in French) and today it produces a fresh wine with intense fruitiness.
42 hectares (104 acres)
Fine and sandy, gravelly hilltops
101-14, Riparia Gloire et 3309
Organic fertilization
10,000 vines/hectare
35-40 years
69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot
« Double Guyot » pruning with disbudding
Manuelles en petites cagettes et tri sur table avant et après éraflage
By hand in small crates and sorting on tables before and after de-stemming.
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)
Yes
with plant proteins if necessary
100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.
Philippe Roux
Éric Boissenot / Jacques Boissenot
56% Cabernet Sauvignon, 44% Merlot
2013 began under the influence of the Atlantic climate, resulting in a later bud break. Blossoming occurred in less than ideal conditions causing heavy “coulure” in the merlot grapes and consequently a smaller yield. The cabernet sauvignon benefited from suitable conditions, promising good homogeneity. The weather warmed back up at the beginning of July with summer conditions arriving in August. Consistent sunshine facilitated very satisfying ripening, particularly in the cabernet grapes. Favorable conditions in August and at the beginning of September encouraged the vines’ synthesis of phenolic compounds (tannins and anthocyanins) and production of high quality grapes.
Appearance: Deep cherry red. Nose: Very nice fruit forward berries with spice. Mouth-feel: Very round and light tannins ample bouquet medium and well balanced wood. A very sophisticated and harmonious berry finish.
2015 – 2025
Game, cheese, red meat, white meat.
Labastide Dauzac
Produced on clayey gravel conducive to the best expression of Merlot and the intensity of Cabernet Sauvignon, Labastide Dauzac is characterized by its great suppleness and fruitiness. True to the Margaux terroir, Labastide Dauzac is a well-balanced wine.
42 hectares (104 acres)
Gravelly hilltops, predominantly clayey
101-14, Riparia Gloire et 3309
Organic fertilization
10,000 vines/hectare
35 – 40 ans
69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot
« Double Guyot » pruning with disbudding
Manuelles en petites cagettes et tri sur table avant et après éraflage
By hand in small crates and sorting on tables before and after de-stemming.
Use of gravity-flow vatting to supply the fermentation room. Fermentation in stainless steel, temperature-controlled vats. Fermentation temperature : 28°C (82,4°F)
Yes
with plant proteins if necessary
100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.
Philippe Roux
Éric Boissenot / Jacques Boissenot
47% Cabernet Sauvignon, 53% Merlot
2013 began under the influence of the Atlantic climate, resulting in a later bud break. Blossoming occurred in less than ideal conditions causing heavy “coulure” in the merlot grapes and consequently a smaller yield. The cabernet sauvignon benefited from suitable conditions, promising good homogeneity. The weather warmed back up at the beginning of July with summer conditions arriving in August. Consistent sunshine facilitated very satisfying ripening, particularly in the cabernet grapes. Favorable conditions in August and at the beginning of September encouraged the vines’ synthesis of phenolic compounds (tannins and anthocyanins) and production of high quality grapes.
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.
2016 – 2030
Game, cheese, red meat, white meat.
Haut-Médoc de Dauzac
Haut-Médoc de Dauzac comes from a small (4-hectare) adjacent vineyard, classified in the Haut-Médoc appellation. It is given the same attention as the property's other wines and is also vinified in Château Dauzac's cellars.
4 hectares
Gravelly hilltops
101-14, Riparia Gloire et 3309
Organic fertilization
10,000 vines/hectare
35 – 40 ans
69% Cabernet Sauvignon, 29% Merlot, 2% Petit-Verdot
« Double Guyot » pruning with disbudding
Manuelles en petites cagettes et tri sur table avant et après éraflage
By hand in small crates and sorting on tables before and after de-stemming
Use of gravity-flow vatting to supply the fermentation room. Fermentation in insulated and thermo-regulated stainless steel vats. Fermentation temperature : 28°C (82,4°F)
Yes
with plant proteins if necessary
100% French oak barrels (including 65% new barrels) for 12 months with racking based on tasting results.
Philippe Roux
Éric Boissenot / Jacques Boissenot
61% Cabernet Sauvignon, 39% Merlot
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.
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.
2018 – 2030
Game, cheese, red meat, white meat.
D de Dauzac - Red
D de Dauzac is an AOC Bordeaux wine. Derived from terroirs outside of Margaux, its specifications meet the same standards for virtuous and respectful wine-making that are applied at Château Dauzac. Bright robe with ruby highlights. A fresh and delicate nose of ripe fruits with spicy notes. The blend of Cabernet Sauvignon and Merlot provides this wine with impressive balance. It is full and delicate in the mouth and has a generous finish.
Clay gravel
101-14, 3309 420A et gravessac
Guyot double
Steel and stainless steel vats
Yes
with plant proteins if necessary
vats & barrels
Philippe Roux
Éric Boissenot
56% Cabernet Sauvignon, 44% Merlot
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.
Appearance : Bright red with ruby highlights. Nose : Fresh and delicate ripe fruits with spicy notes. Mouth : The blend of Cabernet Sauvignon and Merlot makes this a nicely balanced wine that is full-bodied and delicate in the mouth. The smooth and refined tannins are in keeping with the spirit of the greatest Bordeaux wines with a generous finish.
2017 – 2021
Game, cheese, red meat, white meat, vegan dishes.
D de Dauzac - White
Château Dauzac's team, a prestigious Grand Cru Classé Margaux in 1855, has created for you a fragrant wine with delicate notes of white flowers and exotic fruits. Refined and well-balanced, a wine of immediate pleasure!
Bordeaux
Sauvignon blanc, Semillon
Clay and limestone soil
SO4/3309/Gravesac/101-14
Guyot double pruning
Stainless steel & concrete tanks
No
On lees in vats
Sauvignon Blanc, Sémillion
One vintage follows another but no two are alike. The 2021 vintage called for a lot of patience and commitment. We worked relentlessly to protect our vines from disease pressure. The vintage began by an especially mild and rainy winter. Bud break was uniform and occured early but the extra- cold and rainy spring meant that the head start was soon lost. Flowering began mid-May in ideally warm and dry weather. The cold and damp summer called for watchfulness at all times. An intra-plot selection and a rigorous sorting of the grapes allowed us to make a high quality wine.
The 2021 is both refined and balanced. The palate is full and silky with notes of white flowers and exotic fruits. The velvety texture and body give a very long finish.
Expresses itself at its best between 1 and 3 years.
Comte de Dauzac
Count Jean-Baptiste Lynch was mayor of Bordeaux and later made Count of the Empire by Napoléon, hence his nickname "Comte de Dauzac". He inherited Dauzac from his father Thomas-Lynch in 1783 and co-owned Lynch-Bages & Lynch-Moussas with his brother. He kept developing Dauzac (adding 13 lots) and will finish his days in 1835 at the winery. And he loved watching boats sailing away with barrels of Dauzac from his telescope!
Margaux
Cabernet Franc, Cabernet Sauvignon, Merlot
fine and sandy, gravelly hilltops
Use of gravity-flow vatting to supply the fermentation room. Fer- mentation in insulated and thermo-regulated wooden and stainless steel vats.
Yes
100% French oak barrels for 12 months with racking based on tasting results.
58% Cabernet Sauvignon, 42% Merlot
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.
Appearance: garnet red with purple tints Nose: delicate expression of slightly floral red fruit Mouth: round and supple attack, very balanced and nicely concentrated with refined notes of black fruits. Good length on the palate that re- mains fresh.
Peak expression after 3 to 15 years, can be aged for 15 to 20 years.
Bacchus de Dauzac
Bacchus and Christ gathered? Unthinkable at that time! And yet, the monks celebrated Bacchus to produce this divine wine. Bacchus de Dauzac paying tribute to the Benedictine monks who owned Dauzac estate in 1545. Bacchus de Dauzac is an elegant wine with red fruit and spicy notes.
Margaux
Cabernet Sauvignon, Merlot
Deep gravel outcrops
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)
Yes
100% French oak barrels for 15 months with racking based on tasting results.
58% Cabernet Sauvignon, 42% Merlot
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.
Appearance: Garnet red with purple tints. Nose: Delicate expression of slightly floral red fruit. Mouth: Round and supple attack, very balanced and nicely concen- trated with refined notes of black fruits. Good length on the palate that remains fresh.
Peak expression after 3 to 15 years, can be aged for 15 to 20 years.