Chateau Dauzac 5eme Cru Classe Margaux from France, Bordeaux, Margaux by Chateau Dauzac Margaux Bordeaux (12 x 75 cl)
Region:
France, Bordeaux, Margaux
Producer:
Chateau Dauzac Margaux Bordeaux
Product ID:
53956
ChateauDauzac5emeCruClasseMargaux Description: ChateauDauzac 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. It is interesting to note that Ernest Davis, who was the manager of both Dauzac and Ducru Beaucaillou, perfected the famous bouillie bordelaise here in 1885 with the help if Professor Alexis Millardet. Available in Imperiale 6 Litre bottle. (1 x 6 Litres) Price: £1107.17
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ChateauDauzac5emeCruClasseMargaux Description: ChateauDauzac 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 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 here in 1885 with the help if Professor Alexis Millardet. (12 x 75 cl) Price: £473.45
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ChateauDauzac5emeCruClasseMargaux Description: ChateauDauzac 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 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 here in 1885 with the help if Professor Alexis Millardet. Available in Original Wooden Case.
ChateauDauzac5emeCruClasseMargaux Description: ChateauDauzac 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 with racking each trimester and fined using eggwhites. Decanter considered: 'Dauzac obtains the best mark among all Medoc Classified Growth; 17.5. Aromatic and complex, quite oaky. Silky, sweet, explosive fruit, firm tannins and lovely acidity. Elegant and poised will be very good 2-10 years. It is interesting to note that Ernest Davis, who was the manager of both Dauzac and Ducru Beaucaillou, perfected the famous bouillie bordelaise here in 1885 with the help if Professor Alexis Millardet. (12 x 75 cl) Price: £318.60
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ChateauDauzac5emeCruClasseMargaux
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ChateauDauzac5emeCruClasseMargaux Description: ChateauDauzac 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 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 here in 1885 with the help if Professor Alexis Millardet. Available in 37.5 cl Half Bottles. (12 x 75 cl) Price: £473.45
