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.

64% Cabernet Sauvignon, 36% Merlot

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 homogeneous. 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.

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.

2012 - 2025

Game, cheese, red meat and chocolate desserts

64% Cabernet Sauvignon, 36% Merlot

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.

Apparence : Rubis. Appearance: Ruby-colored, 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 flavor of liquorice stick for the finish. With notes of nuts and curry, it is already remarkable.

64% Cabernet Sauvignon, 36% Merlot

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.

Appearance: A deep color with cherryred 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.

2012 - 2020

Game, cheese, red meat and chocolate desserts

52% Cabernet Sauvignon, 48% Merlot

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.

Appearance: Dark, deep, garnet red—an intense color 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.

2012 - 2020

Game, cheese, red meat and chocolate desserts.

60% Cabernet Sauvignon, 40% Merlot

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.

Appearance: An intense, deep ruby color—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.

2013-2030

Game, cheese, red meat.

62% Cabernet Sauvignon, 38% Merlot

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.

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 thepalate 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.

2012 - 2025

Game, cheese, red meat, white meat.

57% Cabernet Sauvignon, 43% Merlot

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.

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 toits youth as well as its very promising future. It has an excellent, distinguished structure. Chocolate flavor carries it through to a long-lasting finish. It will be wonderful with red meat or game in 3 to 4 years.

2012 - 2025

Game, cheese, red meat, white meat.

59% Cabernet Sauvignon, 41% Merlot

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.

Appearance: The Chateau Dauzac 2008 justifies its classification as a Medoc Cru Classe 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 color. 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 pretense. Its distinguished character is accentuated by persistent notes of smoke and liquorice. It deserves a bit of patience to be enjoyed at its best.

2015 - 2030

Game, cheese, red meat, vegetables.

64% Cabernet Sauvignon, 36% Merlot

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.

Appearance: The purple color—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.

2015 - 2035

Game, cheese, red meat, white meat.

65% Cabernet Sauvignon, 35% Merlot

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.

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 flavors in its attack. Mouth-feel: Next come harmony and balance with savory 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.

Game, cheese, red meat, white meat.

65% Cabernet Sauvignon, 35% Merlot

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.

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...

2016 - 2026

Game, cheese, red meat, white meat, mixed salad.

63% Cabernet Sauvignon, 37% Merlot

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.

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.

2015 - 2030

Game, cheese, red meat, white meat.

70% Cabernet Sauvignon, 30% 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 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.

2017 – 2030

Game, cheese, red meat, white meat.

68% Cabernet Sauvignon, 32% 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.

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.

2017 - 2030

Game, cheese, red meat, white meat.

72% Cabernet Sauvignon, 28% 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.

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

2017 - 2030

Game, cheese, red meat, white meat

71% Cabernet Sauvignon, 29% Merlot

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.

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.

At its best between 5 and 10 years of age, can keep up to 15-25 years.

White meat, poultry, red meat, game, cheese.

69% Cabernet Sauvignon, 31% 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 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.

Peak expression after 5 to 10 years, can be aged for 20 to 30 years.

S’exprime à son meilleur entre 5 et 20 ans, pour vieillir jusqu’à 20-30 ans.

White meat, poultry, red meat, game, cheese.

68% Cabernet Sauvignon, 32% Merlot

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.

The 2018 vintage, with a level of quality seldom achieved, is characterized by hints of spicy, ripe cherry, very nice concentration and exceptionally silky tannins.

At its best between 5 and 20 years of age, can keep up to 20-30 years.

White meat, poultry, red meat, game, cheese.

73% Cabernet Sauvignon, 27% Merlot

The 2019 vintage was subjected to certain weather conditions, which led us to spending more time in the vineyards. After a winter back-and-forth between mild and cold spells, bud break came fairly early. Flowering occurred quickly thanks to the mild weather in late May and early June. However, rainfall disrupted the smooth development of the flowering on the Merlot grapes, triggering a little coulure (also known as shatter) and millerandage, leading to looser, less compact bunches, and lowering the yield in favour of quality. Then in late June and into July, a heatwave settled across southwestern France. The heatwave, coupled with a slight lack of water, caused the vines to develop minor water stress, beneficial for stopping growth and conducive to grape ripeness. In late July, bunches in the vineyards were thinned out by our teams to eliminate the unbalanced berries and make veraison more consistent. Harvesting began on September 17th and ended on October 10, 2019.

Château Dauzac 2019 is a wine that expresses outstanding fruit vibrancy. It is very well-balanced and composed of dense tannins that flaunt rarely-achieved finesse and elegance.

At its best between 5 and 20 years of age, can keep up to 20-30 years.

White meat, poultry, red meat, game, cheese.

72% Cabernet Sauvignon, 28% Merlot

The months of March and April were quite mild, encouraging dynamic, early budburst about two weeks ahead of time. Mechanical soil tillage in the spring stimulated the vine to develop its root system in depth, allowing the plant to resist drought. An essential agronomical factor this year that enabled well-structured ripeness. Flowering occurred between May 25th and June 1st. The warm, dry summer which followed led to excellent grape ripeness. The lack of rainfall brought about a slight water deficit, a situation that created natural concentration with ripeness evolving nicely until harvest time. The use of biodynamic preparations in the vineyards allowed the vine to face the summer’s high temperatures and drought in good conditions. For the Merlot grapes, harvesting began on September 10th, ending on September 17th. We were seeking fruit and complexity. The Cabernet Sauvignon grapes were picked from September 21st to the 30th, before the weather conditions deteriorated.

With its deep colour – a sign of an anthocyanin-rich wine – the 2020 vintage is subtly rich with a pleasant tension that characterises great vintages.

At its best between 5 and 20 years of age, can keep up to 20-30 years.

70% Cabernet Sauvignon, 30% Merlot

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. The mature balances are reminiscent of the past century’s great vintages: aromas of crisp fruit, lots of subtlety and great length on the palate. It has the freshness and structure that have made Bordeaux wines so famous.

The 2021 vintage is both subtle and complex. Pure, fresh fruit attack gives way to a full, silky mouthfeel where the red fruit and minty notes fuse. The fleshy, velvety texture provides very nice length.

At its best between 5 and 20 years of age, can keep up to 20-30 years.

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.

52% Cabernet Sauvignon, 48% 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: 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.

2017 – 2025

Game, cheese, red meat, white meat.

42% Cabernet Sauvignon, 58% 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: 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.

2017 – 2030

Game, cheese, red meat, white meat

52% Cabernet Sauvignon, 48% Merlot

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.

Appearance: purplish red with purple tints. Nose: the fruity nose is underlined by spices. Mouth: the attack is full, immediately conveying the pedigree of this balanced, complex wine. A precise Margaux with a fresh finish.

Peak expression after 4 to 7 years, can be aged up to 15 years.

White meat, poultry, red meat, game, cheese

52% Cabernet Sauvignon, 48% 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: purplish red with purple tints. Nose: the fruity nose is underlined by spices. Mouth: full attack, immediately alluding to the breed of this balanced and complex wine. A well-honed Margaux with a fresh finish

Peak expression after 3 to 15 years, can be aged up to 20 years.

White meat, poultry, red meat, game, cheese

52% Cabernet Sauvignon, 48% Merlot

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.

Colour: 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.

Peak expression after 3 to 15 years, can be aged up to 20 years.

White meat, poultry, red meat, game, cheese

58% Merlot, 42% Cabernet Sauvignon

The 2019 vintage was subjected to certain weather conditions, which led us to spending more time in the vineyards. After a winter back-and-forth between mild and cold spells, bud break came fairly early. Flowering occurred quickly thanks to the mild weather in late May and early June. However, rainfall disrupted the smooth development of the flowering on the Merlot grapes, triggering a little coulure (also known as shatter) and millerandage, leading to looser, less compact bunches, and lowering the yield in favour of quality. Then in late June and into July, a heatwave settled across southwestern France. The heatwave, coupled with a slight lack of water, caused the vines to develop minor water stress, beneficial for stopping growth and conducive to grape ripeness. In late July, bunches in the vineyards were thinned out by our teams to eliminate the unbalanced berries and make veraison more consistent. Harvesting began on September 17th and ended on October 10, 2019.

Nice purple hues, nose of dark fruit, generous and mouth-filling. The tannins are supple and round. The finish is slightly minty.

At its best between 3 and 15 years of age, can keep up to 20 years.

White meat, poultry, red meat, game, cheese.

60% Merlot, 40% Cabernet Sauvignon

The months of March and April were quite mild, encouraging dynamic, early budburst about two weeks ahead of time. Mechanical soil tillage in the spring stimulated the vine to develop its root system in depth, allowing the plant to resist drought. An essential agronomical factor this year that enabled well-structured ripeness. Flowering occurred between May 25th and June 1st. The warm, dry summer which followed led to excellent grape ripeness. The lack of rainfall brought about a slight water deficit, a situation that created natural concentration with ripeness evolving nicely until harvest time. The use of biodynamic preparations in the vineyards allowed the vine to face the summer’s high temperatures and drought in good conditions. For the Merlot grapes, harvesting began on September 10th, ending on September 17th. We were seeking fruit and complexity. The Cabernet Sauvignon grapes were picked from September 21st to the 30th, before the weather conditions deteriorated.

Nice purple hues, nose of dark fruit, generous and mouth-filling. The attack is full, immediately conveying the pedigree of this balanced, complex wine.

At its best between 3 and 15 years of age, can keep up to 15-20 years.

54% Cabernet-Sauvignon, 45% Merlot, 1% Petit-Verdot

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. The mature balances are reminiscent of the past century’s great vintages: aromas of crisp fruit, lots of subtlety and great length on the palate. It has the freshness and structure that have made Bordeaux wines so famous.

Colour: bright red with purple hues Nose: fruity and intense Palate: well-constructed, enveloping the palate with silky tannins and smooth woody notes.

At its best between 3 and 15 years of age, can keep up to 15-20 years.

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.

56% Cabernet Sauvignon, 44% Merlot

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.

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.

55% Cabernet Sauvignon, 45% 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 : Dark garnet. Nose : The expression of fresh red fruits and spicy tint. Mouth : Round and supple attack, very balance and nicely concentrated with refined notes of black fruits. Good length on the palate that remains fresh.

2020 – 2024

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

56% Cabernet Sauvignon, 44% Merlot

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.

Appearance : Dark garnet. Nose : The expression of fresh red fruits and spicy tint. Mouth : Round and supple attack, very balance and nicely concentrated with refined notes of black fruits. Good length on the palate that remains fresh.

2019/2023

White meat, poultry, red meat, cheese, vegan dishes.

56% Cabernet Sauvignon, 44% Merlot

The 2019 vintage was subjected to certain weather conditions, which led us to spending more time in the vineyards. Fortunately, our team know-how and farmer wisdom allowed us to see this nice vintage through successfully. After a winter back-and-forth between mild and cold spells, bud break came fairly early. Flowering occurred quickly thanks to the mild weather in late May and early June. However, rainfall disrupted the smooth development of the flowering on the Merlot grapes, triggering a little coulure (also known as shatter) and millerandage, leading to looser, less compact bunches, and lowering the yield in favour of quality. Then in late June and into July, a heatwave settled across southwestern France. The heatwave, coupled with a slight lack of water, caused the vines to develop minor water stress, beneficial for stopping growth and conducive to grape ripeness. In late July, bunches in the vineyards were thinned out by our teams to eliminate the unbalanced berries and make veraison more consistent.

Appearance : Dark garnet. Nose : The expression of fresh red fruits and spicy tint. Mouth : Round and supple attack, very balance and nicely concentrated with refined notes of black fruits. Good length on the palate that remains fresh.

2020-2029

White meat, poultry, red meat, cheese, vegan dishes.

Cabernet Sauvignon 60% Merlot 40%

The months of March and April were quite mild, encouraging dynamic, early budburst about two weeks ahead of time. Mechanical soil tillage in the spring stimulated the vine to develop its root system in depth, allowing the plant to resist drought. An essential agronomical factor this year that enabled well-structured ripeness. Flowering occurred between May 25th and June 1st. The warm, dry summer which followed led to excellent grape ripeness. The lack of rainfall brought about a slight water deficit, a situation that created natural concentration with ripeness evolving nicely until harvest time.

Appearance : Dark garnet. Nose : The expression of fresh red fruits and spicy tint. Mouth : Round and supple attack, very balance and nicely concentrated with refined notes of black fruits. Good length on the palate that remains fresh.

2021-2030

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.

42 % Cabernet Franc, 40% Merlot, 18% Cabernet Sauvignon

The 2019 vintage was subjected to certain weather conditions, which led us to spending more time in the vineyards. Fortunately, our team know-how and farmer wisdom allowed us to see this nice vintage through successfully. After a winter back-and-forth between mild and cold spells, bud break came fairly early. Flowering occurred quickly thanks to the mild weather in late May and early June. However, rainfall disrupted the smooth development of the flowering on the Merlot grapes, triggering a little coulure (also known as shatter) and millerandage, leading to looser, less compact bunches, and lowering the yield in favour of quality. Then in late June and into July, a heatwave settled across southwestern France. The heatwave, coupled with a slight lack of water, caused the vines to develop minor water stress, beneficial for stopping growth and conducive to grape ripeness. In late July, bunches in the vineyards were thinned out by our teams to eliminate the unbalanced berries and make veraison more consistent.

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

2020/2029

65 % Cabernet Sauvignon, 35 % Merlot

The months of March and April were quite mild, encouraging dynamic, early budburst about two weeks ahead of time. Mechanical soil tillage in the spring stimulated the vine to develop its root system in depth, allowing the plant to resist drought. An essen- tial agronomical factor this year that enabled well-structured ripeness. Flowering occurred between May 25th and June 1st.The warm, dry summer which followed led to excellent grape ripeness. The lack of rainfall brought about a slight water deficit, a situation that created natural concentration with ripeness evolving nicely until harvest time.

The robe is dark and deep. The fresh nose is marked by the fruit at good maturity with a touch of mint. A beautiful presence in the mouth with supple and harmonious tannins.

Express itself at its best between 3 to 15 years, up to age 15 and 20 years