Learn everything about Chateau Daugay St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Daugay History, Overview
While this area of Saint Emilion was under vine in the 1700’s, the estate of Chateau Daugay was created in 1807. The chateau was constructed not long after that in 1816.
However the modern era for Chateau Daugay begins in 1920 when the vineyard was passed by inheritance to Henriette de Bouard family. If the de Bouard name seems familiar, it should.
Interestingly, for a period of time following World War 2, no wine was produced at Chateau Daugay. Instead, the grapes were placed into the wine of Chateau Angelus.
This practice lasted from 1946 until 1984. By 1985, the two vineyards were again separated. To enable production of Chateau Daugay, the winemaking facilities cellars and vat rooms were completely renovated in 1985 as well. Once the new cellars were ready to go, Chateau Daugay once again began producing wine. Chateau Daugay was again renovated in 2008.
Today, Chateau Daugay is owned and managed by Jean-Bernard Grenie. The winemaking and vineyard management is consulted by Hubert de Bouard.
Chateau Daugay Vineyards, Terroir, Grapes, Winemaking
The 5.5 hectare, Right Bank vineyard of Chateau Daugay is planted to 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon. The vineyard has a terroir that is a mix of clay and limestone soils, similar to what you find at its neighbors, Chateau Quintus, Chateau Fonplegade and of course, Chateau Angelus.
The vines are on average, 35 years of age, but the vineyard has older vines too, that date back to the 1950’s. The vineyard is planted to a vine density of 6,600 vines per hectare. The estate uses only organic farming techniques.
To produce the wine of Chateau Daugay, vinification takes place in temperature controlled, stainless steel vats. The wine is aged in 35% new, French oak barrels for 18 to 20 months before bottling. Although some of the wine could be aged in tank. There is a second wine, Petit Pindefleur. On average the production is 2,000 cases of wine per year.
When to Drink Chateau Daugay, Anticipated Maturity, Decanting Time
Chateau Daugay is better with at least 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Daugay is best enjoyed in the first 4-12 years of life.
Young vintages can be decanted for up to 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Daugay with Wine, Food and Pairing Tips
Chateau Daugay is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Daugay is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Daugay is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Daugay Wine Tasting Notes
8 Vintages 16,348 Views Sort by Vintage-Rating
|2017||Château Daugay (St. Émilion Grand Cru)|
A soft, silky, fresh, easy drinking, medium-bodied charmer with a core of red fruits and a precise touch of minerality. Give it a year or two and it will be even better.
1,061 Views Tasted Apr 26, 2018
|2016||Château Daugay (St. Émilion Grand Cru)|
Medium bodied, soft and polished, there is a sweetness to the fruit here that couples perfectly with the elegant styling. You can drink this on the young side.
1,137 Views Tasted Apr 29, 2017
|2015||Château Daugay (St. Émilion Grand Cru)|
This wine begins with fresh, vibrant, sweet, dark red fruits dusted with cocoa and fennel and finishing with crisp, ripe, red and black plums.
1,397 Views Tasted Apr 29, 2016
|2014||Château Daugay (St. Émilion Grand Cru)|
Medium bodied, forward, open, easy to like and easy to drink, with its soft, open, spicy, plum and olive character.
1,331 Views Tasted Jul 2, 2017
This fresh, sweet, spicy, dark cherry and cocoa-filled wine should offer pleasure on release. 87-89 Pts
1,470 Views Tasted Apr 27, 2015
|2013||Château Daugay (St. Émilion Grand Cru)|
From a blend of 65% Merlot, 26% Cabernet Franc and 9% Cabernet Sauvignon, the wine is light, fresh, soft, open and focused on its bright red fruit character. 83-85 Pts
1,421 Views Tasted Apr 28, 2014
|2012||Château Daugay (St. Émilion Grand Cru)|
Light cherry tones, medium body and a soft, ready-to-drink red berry finish. 86-88 Pts
2,180 Views Tasted Apr 26, 2013
|2010||Château Daugay (St. Émilion Grand Cru)|
Daugay 68% Merlot, 24% Cabernet Franc and 8% Cabernet Sauvignon make a licorice infused, jammy red and black fruit filled wine that will make for easy drinking 86-88 Pts
2,809 Views Tasted Apr 22, 2011
|2009||Château Daugay (St. Émilion Grand Cru)|
From a blend of 50% Merlot and 50% Cabernet Franc, the wine offers floral, black raspberry, oak, fennel and earthy scents. Medium bodied, soft, round and open, this is a wine to drink young, for its easy to like charms. Daugay offers good value for St. Emilion.
3,542 Views Tasted Mar 16, 2014