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Chateau Dauzac Margaux Bordeaux Wine

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Chateau Dauzac

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Chateau Dauzac Margaux Fifth Growth, Bordeaux wine producer profile, with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

The long history for this obscure Bordeaux wine chateau dates back to 1622, when the farm of Dauzac was owned by Jean Cousseau. His heirs sold the estate in 1671 to an order of Carmelite nuns. Fifteen years later, a new owner, Pierre Drouillard purchased the estate.

At this point, the Drouillard and Lynch families, who were already active in the Bordeaux wine trade, founded Chateau Dauzac. Pierre Drouillard died in 1708. In 1740 the estate passed to Elizabeth Drouillard, wife of Thomas-Michel Lynch. On his death in 1783, Chateau Dauzac passed to his son, Jean-Baptiste Lynch. If the Lynch family name sounds familiar, that’s because they were the founders of Chateau Lynch Bages in Pauillac. In 1841, the property was sold to the Wiebroock family. In 1863, Wiebroock’s heirs sold the estate to Nathaniel Johnston III for the sum of 240 000 francs. Nathaniel Johnston III was the head of a massive Bordeau wine business that is still in business as a Bordeaux negociant today. The Johnston family also owned Chateau Ducru Beaucaillou in St. Julien as well as Phelan Segur in St. Estephe. Johnston focused on selling his wines and delegated the winemaking chores to Ernest David. By the end of the 19th century, Dauzac had become a laboratory for winegrowing experiments.

In 1914, with the death of Nathaniel Johnston IV, the Johnston family suffered heavy losses. In the 1930s, unable to overcome the economic hardships, they were forced to sell Chateau Dauzac.

In 1939, Dauzac was sold at auction. The new owner, a total newcomer to the wine, Jean-Jacques Bernat was a well-known Bordeaux ice-cream manufacturer. Bernat brought new ideas to Bordeaux winemaking from his expertise in the production of ice-cream. Notably temperature control of the vats using blocks of ice.

In September 1978, Chateau Dauzac was purchased by Felix Chatellier, who renovated the Medoc estate, restructuring the vineyard and wine making facilities. Stainless steel vats replaced the old concrete tanks while the 19th century buildings gave way to air-conditioned cellars. The winemaking was carried out under the supervision of Professor Emile Peynaud. In 1988, an insurance company, MAIF, acquired the estate from the Chatellier family firm.

Unfortunately, on acquiring Dauzac, the MAIF did not also acquire the staff who knew how to make the wine and manage the state. They quickly turned to Andre Lurton who agreed to take over a 42% share in Dauzac. After twelve years, Andre Lurton stepped down in favor of his daughter, Christine Lurton de Caix, who today runs Chateau Dauzac. This branch of the Lurton family owns several other Bordeaux chateaux including Chateau Couhins-Lurton and Chateau La Louviere in Pessac Leognan.

The 40 hectare, Left Bank Chateau Dauzac vineyard has a terroir of gravel based soils. The vineyard is planted to 58% Cabernet Sauvignon, 37% Merlot and 5% Cabernet Franc. The age of vines are kept young, between 18 to 20 years. The vineyard is planted to a vine density of 10,000 vines per hectare, which is typical of the Left Bank.  Chateau Dauzac is vinified in temerature controlled, stainless steel vats. Malolactic fermentation takes place in tank. The wine is aged in 50% new, French oak barrels for an average of 12 months. There is a second wine, La Bastide Dauzac. Chateau Duzac also owns a small, 5 hectare parcel of vines, located just outside the Margaux boundary in the Haut Medoc appellation. The wine is sold under the name of Chateau Labarde.

www.chateaudauzac.com

Wine Tasting Notes

Displaying 5 vintages | 13448 Views Sorted by vintage

  1. 2012 Château Dauzac

    1. Medium bodied, soft textured cherries and earthy notes are found in this correctly made wine. Perhaps a few years of bottle age will add to the wines complexity. 85-87

      86 points - Tasted
      1438 Views
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  2. 2011 Château Dauzac

    1. Short, medium bodied with bright red fruits, spice and earth in the dry finish. Definitely more interesting on the nose than the palate.

      84 points - Tasted
      288 Views
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  3. 2010 Château Dauzac

    1. Medium bodied, with more red fruits than black, the wine has freshness, but the blend of 66% Cabernet Sauvignon and 34% Merlot lacks ample ripeness and concentration.

      87 points - Tasted
      2266 Views
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  4. 2009 Château Dauzac

    1. From an assemblage of 64% Cabernet Sauvignon and 36% Merlot, the wine opens with coffee bean, fresh blackberries, plums and floral aromas. Round, soft and concentrated, this fun to taste, reasonably priced Margaux wine was a surprise, as I do not see it often.

      90 points - Tasted
      4355 Views
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  5. 2005 Château Dauzac

    1. Attention grabbing aromatics of flowers, black and red plums, cassis, smoke and licorice. Still tannic, this concentrated, round Margaux wine needs at least another 5-7 more years before it begins to express its personality.

      90 points - Tasted
      5101 Views
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