Granat mit rubinroten Reflexen. Duftige Baumnuss und Brombeere in der sehr aromatischen Nase, dahinter schwarze Johannisbeere und tabakige Würze. Am mittleren Gaumen mit spröder Textur und Pflaumenhaut im aromatischen Finale.
Wine Advocate Reviewed by Neal Martin
The 2016 Dauzac is a blend of 71% Cabernet Sauvignon and 29% Merlot picked at 45 hectoliters per hectare, picked 13 September and over the next 21 days, which is the longest ever at the property according to estate manager Laurent Fortin. The bouquet is tightly wound at first, then gently unfolds to reveal blackberry, briary, pressed flowers and light minty aromas. The palate is medium-bodied with crisp tannin on the entry, quite firm in the mouth at first, but there is plenty of fresh, predominantly black fruit locked into this Margaux. It is taut and linear with a grippy finish. This is a strong follow-up to the 2015, perhaps without the same flair as the previous vintage, but I am certain that it will "loosen its tie" during élevage.
71% Cabernet Sauvignon, 29% Merlot. Reift in französischen Barriques davon 68% neu.
Chateau Dauzac, 1, Avenue Georges Johnston, 33460 Labarde, Frankreich/France
Weitere Informationen über das Weingut 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.