Château Dauzac is a 5th growth 1855 Grand Cru Classé estate situated in Labarde, in Margaux of Bordeaux.

The château’s possession is a one-block 49 hectares vineyard with 45 hectares within the Margaux appellation and 4 hectares within the Haut-Médoc appellation. It is farmed according to vegan certification, obtained in 2016 and following non-certified organic and biodynamic principles.

The wines of the château are known for their complex bouquet, great suppleness and fruitiness.

Château Dauzac makes 6 different wines, including Château Dauzac, Aurore de Dauzac (the second wine) and D de Dauzac (white wine). Château Dauzac 2015 scored 91-93, 2010 scored 91+, 2020 and 2016 scored 90-92 by the Wine Advocate.

Robert Parker’s tasting notes on the Château Dauzac 2015: “The Château Dauzac 2015 is a blend of 72 percent Cabernet Sauvignon and 28 percent Merlot, the highest percentage of the former in recent years, and matured in 60 percent new oak barrels. It has a tightly wound but precise bouquet with scents of blackberry cassis and a hint of violet - very polished and focused. The palate is medium-bodied with grainy tannin, pure black fruit laced with graphite and spice, gently building in the mouth, finishing with a precise and quite sustained, Pauillac-inspired grace. This is an excellent wine from the estate that will give 20-25 years of drinking pleasure.”

Château Dauzac is owned and managed by Christian Roulleau with the assistance of director Laurent Fortin, technical director Philippe Roux and consultant Eric Boissenot.

The oldest known owner of the estate was Pétrus d’Auzac in 1190. Since that time many owners have changed, including French assurance company MAIF.

Château Dauzac’s vineyards are farmed according to vegan certification, obtained in 2016 and following non-certified organic and biodynamic principles. The planting density is 10,000 vines per hectare with 69 percent Cabernet Sauvignon, 29 percent Merlot and 2 percent Petit-Verdot grapes.

The grass is grown on some plots, cow horns are buried, and no herbicides or pesticides are applied. “Double Guyot” pruning with disbudding is used for vines. The harvest is picked by hand.

The vinification is done separately for each plot. Since 2015 the wooden vats with transparent double staves, designed by Seguin Moreau are used. Cold maceration is conducted for eight days followed by computer-assisted vertical pressing.

For vinification of Château Dauzac, gravity-flow vatting is used to supply the fermentation room. Fermentation is conducted in wooden vats with transparent double staves at temperatures not exceeding 28°C. Maturation is conducted in French oak barrels with 65 percent of new wood for 15 months with racking.