【Bordeaux 1855 classification and classification as fifth growth village】【famous wine consultant- Eric Boissenot】
【Original clarification technology makes wine smoother】
ZTF487D - Chateau Dauzac 2015
PRICE: $399/@
Production area/grade: France/ Margaux Grand Cru Classe
Grape varieties: 72% Cabernet Sauvignon, 28% Merlot
Tasting Notes: Zhizheng Brand 2015 is very attractive when you smell it, and the fruity wooden barrel aroma is very attractive~ In addition to the blueberry and blackberry flavors on the left, there will be a hint of leather and licorice. The acidity is medium+, the tannins are firm, and the wine is medium-bodied , 2015 is a beautiful vintage in Bordeaux, with rich fruity aroma and vanilla smoky wooden barrel taste, with a hint of licorice in the aftertaste, which is strong enough and long enough. After 6 years of aging, some old flavors are beginning to appear. It definitely has the potential to be aged for a few more years, waiting for the old flavors to brew and fade away!~
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ZTF487A Chateau Dauzac 2010
PRICE: $550/bottle
Production area/grade: France/ Margaux Grand Cru Classe
Grape varieties: 65% Cabernet Sauvignon, 35% Merlot
Alcohol content: 13.5%
Château Dauzac dates back to 1622 when it was originally owned by a Bordeaux lawyer named Jean Cousseau. Until 1685, it was bought by a Bordeaux merchant named Pierre Drouillard. Later, Pierre took over the manor. After years of investment and hard work, Château Dauzac became "the most beautiful and grandest manor in the Margaux area". Pierre passed away in 1708, leaving behind an "outstanding and valuable wine" 』The manor. In 1841, the heir of the chateau sold the estate to Thomas Diedrich Wiebroock. In 1855, Thomas witnessed Dauzac being rated as a five-growth winery.
In 1988, the French insurance company MAIF took over the estate and carried out extensive renovations in order to create one of the best wines in the appellation. The estate's wines are destemmed and fermented in stainless steel vats, equipped with a patented system to separate the pomace for the finest tannins. Each plot and each grape variety is brewed separately to select the best base liquid of the two for the blending stage. In order to monitor the fermentation status of the wine more effectively during the fermentation process, we cooperated with the oak barrel company Seguin Moreau to develop an oak barrel with double-layer transparent slats, so that the winemaker can see the inside of the barrel from the outside, and more Precisely adjust the temperature according to the situation. The winery also hired Eric Boissenot, a famous winemaker, to study the clarification extracted from beans and use the "vegetarian" method to replace protein for clarification. A blind taste test later confirmed that clarification with vegetarian protein instead of protein can help release Aroma and softer tannins, these measures have gradually improved the wine quality of Chateau Dauzau, which has been recognized by experts and the market.
