Chateau Dauzac was classified a great growth in 1855, however, wine growing would appear to go back to the thirteenth century. However, it was necessary to wait until the arrival of Thomas Michel Lynch in 1740 for the vines to be consolidated into the beautiful vineyard that we know today.
In more recent time the chateau was bought by the MAIF insurance company in 1988, and in 1992 they handed over the running of the estate and the Presidency of the Board of Directors to Andre Lurton. Now in charge, it is Andre Lurton's reponsibiltiy to produce the wine from the 45 hectares of 15-20 year old vines.
From the vineyard to the winery great care is taken in producing this wine from the manual harvest to table sorting both before and after destemming quality is always the driving force. Made from a blend of Cabernet Sauvignon 58%, Merlot 37% and a little Cabernet Franc 5% this wine will splend 12 months in oak barrels (50-80% new, subject to vintage) with racking each trimester and fined using eggwhites.
The Hachet Guide Considered: Intense purple colour, traditionnally Dauzac, succulent, jammy with a strawberry and cherry nose it is tightly knit, ample and well supported by the oak.
It is interesting to note that Ernest Davis, who was the manager of both Dauzac and Ducru Beaucaillou, perfected the famous bouillie bordelaise (or Bordeaux mixture to fight mildew and oidium) here in 1885 with the help if Professor Alexis Millardet.
