Chateau Dauzac｜Margaux

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Chateau Dauzac

1855 Classfication 5th Growth

Château Dauzac is a famous winery located in the Bordeaux region of France, focusing on the production of top-quality Bordeaux red wine. The manor is located in the Margaux region of the Médoc region and is one of the five first-class wineries in Bordeaux. Château Dauzac is a traditional yet innovative winery that produces elegant and unforgettable wines through continuous effort and dedication to quality. Whether for wine lovers or those who want to understand the wine culture of Bordeaux, Château Dauzac is a winery worth paying attention to.

History

Chateau Dauzac has a very long history, dating back to the end of the 12th century. According to records, the first owner of the castle was Petrus d'Auzac, who acquired it from King Richard I of England, known as "The Lionheart" This fiefdom. But it was not until the mid-16th century that Chateau Dauzac began to really devote itself to winemaking, and until the end of the old system, the owners of the winery had been Bordeaux wine merchants or important members of the parliament.

In 1989, after changing owners several times, Chateau Dauzac was finally acquired by the French Mutual Insurance Company (Mutuelle d’Assurance des Instituteurs de France (MAIF)). In 2017, the winery became the first 1855 Classified Chateau to start researching and brewing vegetarian wine. Prior to this, the winery had replaced egg whites with plant pulp in the wine's clarification stage to brew Ducha. Chateau Bordeaux dry red wine (D de Dauzac, Bordeaux, France).

Vineyard

Today, the Chateau Dauzac vineyard covers an area of 49 hectares, of which 45 hectares belong to the Margaux region and 4 hectares belong to the Haut-Médoc region. The winery's vineyards are adjacent to the Gironde River and are regulated by the river's microclimate, resulting in excellent climate conditions. Moreover, there are 120 hectares of forests and pastures surrounding the vineyard, which can protect the grapevines from the ocean monsoon. The soil structure of the vineyard is relatively complex. The subsoil is a mixed layer of gravel and clay, and the upper layer is a gravel layer of varying thicknesses formed by alluvial processes. The winery conducted explorations up to 3 meters deep in various plots to better understand the soil conditions of different plots, so that different varieties can be planted according to local conditions and the potential of the terroir can be better explored.

The garden is planted with 70% Cabernet Sauvignon and 30% Merlot. The average age of the grapevines is 35-40 years, and the planting density is 10,000 plants/hectare. The grape yield is strictly controlled. , conducive to producing fully ripe grape fruits with concentrated flavor. In addition, in order to respect nature and protect ecological diversity, Chateau Dauzac only uses organic fertilizers and does not use pesticides. At the same time, it protects the ecology of the vineyard by building apiaries, planting hedges, and collecting plant specimens in the vineyard.

Wine Maker

Since 2013, Philippe Roux, the technical director of the winery, has cooperated with the Saint-Angoo oak barrel company (Seguin Moreau) to develop fermentation tanks with double-layer transparent strips, which can be observed at any time. The fermentation process of grapes. In 2016, the winery began to cultivate and use indigenous yeasts in the Dauzac vineyard for wine fermentation. In 2017, the winery became the first 1855 Classified Chateau to start researching and brewing vegetarian wine. Prior to this, the winery had replaced egg whites with plant pulp in the wine's clarification stage to brew Dauzac. Chateau Bordeaux dry red wine (D de Dauzac, Bordeaux, France).

In addition, the winery also hired Eric Boissenot as a winemaking consultant to provide guidance on the winery’s grape harvest and wine blending.

Wine making

Tradition and Innovation

Picking is naturally done by hand, respecting the integrity of the fruit. Using gravity, the grapes are transported upstairs in small crates and carefully sorted twice. They are then put into the latest generation of grape destemmers to preserve the quality of the grapes. Each plot is vinified individually in temperature-controlled vats for gentle, even extraction of tannins in the bottle. The use of wooden barrels with transparent double barrels, designed by Seguin Moreau at the request of Château Dauzac since 2015, allows for an in-depth understanding of the winemaking process by going deep into the center of the barrel for fermentation. . Cold maceration lasts approximately eight days and is tailored to each plot and vintage, revealing the subtleties and complexities of this unique terroir. The Technical Director and Cellar Manager are particularly dedicated to pressing the expression of the wines, supported by a computer-assisted vertical press, which facilitates a meticulous selection process that is essential for complex blends.

Products

The development purpose of Chateau Dauzac is to respect the power of the land, respect the diversity of life, and respect the DNA in the life of wine. Therefore, the winery advocates the preservation and continuation of biodiversity, and pays attention to innovation while adhering to tradition.

At present, the main wines released by Chateau Dauzac are: Chateau Dauzac, Margaux, France, the main wine, and two second-label wines, Labastide Dauzac (second-label). Le Haut-Medoc de Dauzac, Haut-Medoc, France) and a Bordeaux-level Bordeaux dry red wine from Chateau Dauzac.

波爾多1855分級五級莊Dauzac