Everything about Chateau Dassault St. Emilion, St. Emilion, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, 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
Chateau Dassault History, Overview
Chateau Dassault was created in the mid 1800’s by a member of the Fourcaud family. The Fourcaud family are best known for creating Chateau Cheval Blanc. At the time of its birth, the estate started out life under the name of Chateau Couperie. That changed in 1955 when the Bordeaux wine estate was purchased by Marcel Dassault. Not only did Marcel Dassault completely renovate the entire St. Emilion estate and its vineyards, as well as improve the drainage system, he also renamed the property as well. He followed the old custom of naming your Bordeaux winery after yourself. He rechristened the estate, Chateau Dassault. The family fortune comes from the airline industry, Dassault Aviation. They are the owners of Dassault aviation.
The Dassault family maintains a strong relationship with Chateau Lafite Rothschild, as their wines are aided in their distribution by Lafite Rothschild. The Dassault family also owns a 5% stake in Chateau Rieussec as well as a 5% stake in Chateau LEvangile in the Pomerol appellation. The Dassault family is also a minority partner in Chateau Cheval Blanc. In 2002, Laurent Dassault purchased the neighboring estate of Chateau La Fleur. At the time, it was expected that the two vineyards would merge. But that is not what took place. Instead. Laurent Dassault allowed La Fleur to remain its own vineyard.
In January, 2014, the Dassault family added to their holdings in Saint Emilion with the purchase of Chateau Faurie de Souchard from the Sciard family. Laurene Brun is currently the manager of the estate. She is assisted by a team of consultants including Michel Rolland and Louis Mitjaville from Tertre Roteboeuf. In fact, Chateau Dassault deserves credit for being the first estate to bring in Michel Rolland as their consultant.
During the 1990’s, there was a problem with off odors in the wine of Chateau Dassault. That problem no longer exists. Following those problems, Chateau Dassault recently finished a modernizing of their Right Bank wine making facilities with a renovation of their vat rooms.
Chateau Dassault Vineyards, Terroir, Grapes, Winemaking
The 24 hectare St. Emilion vineyard of Chateau Dassault, in the northern part of the appellation is planted to 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. Their vineyards have a terroir of sand, clay and chalk soil. The current vineyard blend shows a change in their plantings. Previously, the estate had a larger percentage of Cabernet Sauvignon. That was reduced in favor of planting more Cabernet Franc. The vines average 35 years of age. However, they also have a 2 hectare parcel of very old vines that have co-plantings of Merlot and Cabernet Franc. The vineyard is planted to a vine density of 5,500 vines per hectare. Not all of their land is cultivated. A sizable portion of the estate has been set aside for verdant, park like surroundings.
The wine of Chateau Dassault is vinified in traditional, 60 hectoliter concrete vats. Malolactic fermentation takes place in barrel. Chateau Dassault is aged in up to 100% new, French oak barrels for between 14 to 18 months, depending on the vintage. Production is close to 5,500 cases of Chateau Dassault wine per vintage. There is a second wine, Le D de Dassault.
Serving and Decanting Chateau Dassault with Wine and Food Pairings
Chateau Dassault is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Dassault is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Dassault is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
In 2005, to celebrate the 50th anniversary of Chateau Dassault, they bottled a limited number of double magnums that were packaged in an expensive case and signed by the owner. In 2008, they produced a unique wine from three barrels, Cuvee Jean Pierre Vigato that was purchased as an exclusive offering by the well known restaurant Apicius. The Dassault family are also involved with wineries in the Mendoza region of Argentina and in Chile.
Château Dassault Wine Tasting Notes
11 Vintages 30890 Views Sort Vintage Rating
2016 Château Dassault ( St. Émilion Grand Cru)
Round, ripe juicy berries, licorice, fresh brewed espresso, plum and dark chocolate create the bouquet. In the mouth, the wine is lush, soft and round with loads of dark red sweet fruits, cocoa, licorice and coffee bean. Drink it young or age it for a few years.
Apr 29, 2017points - Tasted 659 Views
2015 Château Dassault ( St. Émilion Grand Cru)
Plush, ripe and forward, this wine serves up a modern-styled blend of juicy, chocolate-covered cherries, licorice, espresso bean and smoke with soft, round textures.
Apr 29, 2016points - Tasted 824 Views
2014 Château Dassault ( St. Émilion Grand Cru)
A light breakfast of black raspberry jam and espresso on the nose, this wine is soft, polished and already easy to drink. 89-91 Pts
Apr 27, 2015points - Tasted 1471 Views
2013 Château Dassault ( St. Émilion Grand Cru)
Spicy red berries, oak and fennel scents are enhanced by the mineral-driven, bright red berry and licorice finish. From a blend of 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon. 88-90 Pts
Apr 28, 2014points - Tasted 1458 Views
2012 Château Dassault ( St. Émilion Grand Cru)
Round, lush and approachable, that is, if you like sweet, dark, red fruits, vanilla bean, espresso and licorice. Give it another year or two.
Nov 8, 2015points - Tasted 1725 Views
Medium bodied, dominated by juicy, ripe, red berries, anise and spice, this will drink well on release. 89-91 Pts
Apr 26, 2013points - Tasted 2411 Views
2011 Château Dassault ( St. Émilion Grand Cru)
Successful for the vintage, licorice, black cherries, coffee bean and vanilla scents open to a medium bodied, round, spicy, red berry filled, forward wine.
Nov 17, 2013points - Tasted 1718 Views
As of 2010, the wine has begun to see malolactic in barrel and is aged in 100% new oak. With an assemblage of 80% Merlot, 17% Cabernet Franc and 3% Petit Verdot, the wine opens with spice and red berries, has a medium body and ends with a slight dry sensation with kirsch and black raspberry. 87-89 Pts
Apr 24, 2012points - Tasted 1882 Views
2010 Château Dassault ( St. Émilion Grand Cru)
Licorice, ripe dark berries, jam, coffee bean and earthy scents lead to a plush, ripe, juicy, delicious, plush textured wine that is one of the few 2010 Bordeaux wines that can be enjoyed in its youth.
May 7, 2013points - Tasted 3344 Views
2009 Château Dassault ( St. Émilion Grand Cru)
Medium bodied with spicy red and black fruit, this lighter, traditional style of St. Emilion is tannic and dry in the otherwise, bright, fresh, tart, red fruit finish.
Feb 10, 2012points - Tasted 4218 Views
2008 Château Dassault ( St. Émilion Grand Cru)
08 Château Dassault is made in a light, early drinking style of St. Emilion. The medium bodied wine expresses fresh berries with a touch of oak, finishing with a pleasing kirsch note. 87-89 Pts
Jul 1, 2009points - Tasted 1933 Views
2006 Château Dassault ( St. Émilion Grand Cru)
Developing nicely and drinking in a good spot today, that is if you like, licorice, truffle, espresso and juicy, round textured black plums in every sip and swallow.
Mar 10, 2014points - Tasted 3187 Views
2005 Château Dassault ( St. Émilion Grand Cru)
Medium bodied and displaying red and black fruit character, this slightly rustic wine ends with a bright, tart quality that others might like more than I did.
Jan 20, 2008points - Tasted 6060 Views