Chateau Dauzac is a fifth growth in the Margaux appellation of the Medoc, some 16 miles from Bordeaux and close to the village of Labarde. Dauzac is the most southerly property in Margaux and the closest to the river Garonne thus creating a unique microclimate for growing grapes.
The name Dauzac can be traced back to 1545 and wine has been made here for centuries resulting in the property being classed as a fifth growth in the 1855 classification. In 1988 it was purchased by the insurance company MAIF. In 1991 it was leased to the Lurton family who managed the estate until 2013. Since the purchase by MAIF a series of improvements have been undertaken with started with renovation of the chateau and the restoration and replanting of some of the vineyards. A new vat room was built in 2014.
The estate is is 120 hectares in size, of this 49 hectares is planted with vines. This includes 45 hectares in the Margaux appellation and 4 in Haut Medoc. The remainder of the state is planted to create a biodiversity reserve. Cabernet Sauvignon is planted on the gravel/sandy soils and Merlot on the gravel/clay. The averase age of vines is 35 years with the oldest vines in the region 60 to 80 years. Vineyard management is increasingly using organic/biodynamic practices.
Harvest of the merlot grapes for the 2018 began on September 17th and was completed in good weather. Harvesting of the cabernet was underway at the time of our visit and was expected to be completed by around October 10th weather permitting. All fruit is handpicked using a team of 70 pickers. On arrival in the vat room the fruit is sorted before and after desteming. The aim is to get fruit from vine to vat in one hour or less.
Vineyard plots are linefeed separately, the premier wine in wooden vats and the second and third wines in stainless steel. Fermentation is with cultured wild yeasts and is usually completed in 10-15 days. This is followed by 3-4 week maceration before separation from the skins and then natural malolactic fermentation.
See through panels in the oak vats enables the winemaker to see what is actually happening as fermentation progresses.
Ageing is in French oak barrels which are sourced from seven different coopers. A light to medium toasting is used on the barrels. Chateau Dauzac is usually aged for 16-18 months in 70% new oak while other wines receive about 12 months barrel ageing in 20% new oak.
Labastide Dauzac. Margaux. 2015
58% Merlot, 42% Cabernet Sauvignon and aged for 15 months. A youthful red/purple in appearance. Very fruit driven, raspberry, strawberry and some cherry. Has a nice spice finish. An easy drinking style of wine.
Aurore de Dauzac. Margaux. 2014
61% Cabernet Sauvignon, 39% Merlot and aged for 12 months. The second wine of Chateau Dauzac. Aromas of blackcurrant, cherry and some nice savoury character. Palate is medium with nice freshness. Very good.
Chateau Dauzac. Margaux. 2014
68% Cabernet Sauvignon, 32% Merlot. Aged for 16 months in 68% new French oak. Deep colour with blackcurrant, cherry and plum. The palate shows lovely balance and complexity. Round and soft with some nice  savoury liquorice. Excellent.
