Jane Anson

Inky deep colour, sleek and intensen, plump damson and blueberry fruits, grilled coffee beans, no sharpness in the rendering of the acidities of the vintage, instead they turn it into a lovely savoury finish with a swirl of cedar and incense. Excellent ageing potential. 50% new oak.

Decanter

Juicy and bright, a focus on strawberry and red cherry fruit and high acidity with quite ripe, filling tannins. Quite a chunky, chewy style, highly charged but still there’s an undercurrent of mouthwatering blueberry and raspberry fruit. Ends stony and toasted. Lots going on here, I like that they haven’t been too soft and there’s plenty of fruit too. Will be good to see how this fares after ageing. Fun, friendly, charged but exciting.

Jeff Leve

Black currants, flowers, espresso, licorice and licorice create the aromatic profile. On the palate, the wine is medium-bodied, soft, vibrant, fruity, and lively, finishing with sweet fruits, and a touch of oak that needs a bit of time to better integrate. Drink from 2030-2055.

The 2025 Dauzac is quite compact on the nose and needs aeration to unwind, revealing brambly black fruit, briar and light cedar scents, becoming more floral with aeration. The palate is medium-bodied with supple tannins, quite fleshy on the mid-palate, approachable in style, though it does not quite deliver the same bravura finish as its Margaux brethren. Fine. Neal Martin

Dauzac ist das Eingangstor. So nennt man es im Médoc — das erste der großen Weingüter, wenn man von der Gironde aus in die Appellation Margaux eintritt. In Labarde, wo sich 49 Hektar tiefer Kieselböden in einem einzigen zusammenhängenden Block erstrecken, umgeben von 120 Hektar Wiesen, Obstgärten und Wäldern, hat Laurent Fortin seit 2013 etwas geleistet, das die Fachwelt zunehmend anerkennt: Château Dauzac ist nicht mehr dasselbe Gut wie vor zehn Jahren. Wenige klassifizierte Médoc-Güter haben in zehn Jahren eine solche stilistische Entwicklung vollzogen. Finesse und Präzision, Tiefe, Eleganz, Terroir-Ausdruck. Der Name Dauzac geht auf Pétrus d'Auzac zurück, den Herrn dieses Anwesens im späten 12. Jahrhundert — die Geschichte ist lang, aber die Gegenwart ist aufregend. Seit 2020 biodynamisch zertifiziert. 100% vegan — eines der wenigen klassifizierten Bordeaux-Güter, das diesen Standard konsequent umsetzt. Das Ökosystem um den Weinberg — Schafe, Obstbäume, Wälder — schafft eine Biodiversität, die dem Terroir zugutekommt. 10.000 Reben pro Hektar. Assemblage 2025: rund 70% Cabernet Sauvignon, 30% Merlot, auf tiefen Kieselböden von Margaux. Seidig, fruchtig, präzise, mit der typischen Margaux-Eleganz und einer mineralischen Tiefe, die dieses Gut in seiner neuen Ära auszeichnet.

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Chateau Dauzac

Chateau Dauzac 2025

Jane Anson

Decanter

92-94

Jeff Leve

90-92

Vinous

Lorenc Dudas

Charakter: seidig, fruchtig, elegant, präzise, tiefgründig, biodynamisch

Rotwein, trocken

Barrique/Holzfass (Ausbau)

Frankreich , Bordeaux , Margaux (Herkunft)

70% Cabernet Sauvignon, 30% Merlot

Allergene: Sulfite

Verpackung: Holzkiste (6er)

Preis ausstehend

Subskription: Verfügbar ab 9. September 2028

Kontaktformular

Mit Freunden teilen:

Produktnummer: VD16402

Über Chateau Dauzac

One of the oldest viticultural estates in Médoc. Evidence of wine-making dating back as far as the 12th century has been found in Médoc, and the ‘Bourdieu de Dauzac’ is mentioned as early as 1545 in the records of the Benedictine monks of the Sainte-Croix de Bordeaux Abbey, which the estate was part of. An estate shaped by great wine merchants. In 1622, Jean Cousseau, Prosecutor at the Bordeaux Parliament, purchases the estate. In 1685, a wealthy wine merchant, Pierre Drouillard, buys Dauzac and turns it into one of the most flourishing vineyards in Médoc. After his death, he leaves behind an estate that produces “excellent and high-priced wines”. His daughter, Elisabeth, who was married to Thomas-Michel Lynch, inherits the Château. Born to a family of Irish merchants settled in Bordeaux, the latter continues the work of his father-in-law. Their son, Jean-Baptiste Lynch, a lawyer and the Mayor of Bordeaux from 1809 to 1815, follows in his father’s footsteps, fostering the sustained growth of the estate until his death, in 1836. Château Dauzac: a reference among Margaux wines. The Wiebroocks, which buy the estate in 1841, secure the recognition of Château Dauzac as a Cinquième Cru Classé, in the 1855 ratings. In 1863, the Johnstons, who already owned Château Ducru-Beaucaillou, buy the estate from the Wiebroocks. Innovation: a fundamental of Dauzac’s excellence. Nathaniel Johnston, who had a passion for viticulture, formulated the Bordeaux mixture, which saved vineyards across Europe from mildew. Jean-Jacques Bernat, who buys the estate in 1929, paved the way for thermoregulation applied to vinification, by using blocks of ice to limit temperature variations in the vats during the fermentation process. In 1978, Félix Chatellier and sons, a farm real estate company, hires Emile Peynaud, father of modern oenology, to assess every step of the vinification process. The renewal of Château Dauzac: creating emotion. In 1988, MAIF, a French insurance company, buys Dauzac. In 1992, the company entrusts Vignobles André Lurton with the task of running the estate. Christine Lurton-de-Caix initiates a complete restoration of the vineyard and the Château. In 2013, a new development plan is adopted. Dauzac’s new Managing Director, Laurent Fortin, is setting out to continue Dauzac’s renewal. His ambition is to create emotion by offering the unique experience of enjoying a Grand Cru unlike any other. Dauzac is becoming the perfect expression of its terroir and of a certain idea of the art of living.

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