Château Dauzac 2018

Château Dauzac is a Margaux Fifth Growth estate that holds great promise.  With a long history that dates back to 1622, Château Dauzac has changed hands many times.  Yet with the present ownership and influence of Laurent Fourtin, one cannot help but be optimistic about what the future holds for this Left Bank estate.  The grand vin from Château Dauzac has a purity to it and a gentle freshness that encapsulates the nuance so often associated with great Margaux terroir.  With the increasing investments that have been put into the property, quality continues to increase yet prices remain affordable.  To all buyers who love the elegant finesse of a great Margaux for a reasonable price, consider the offerings of Château Dauzac. 

Château Dauzac was originally owned by Jean Cousseau and sold to Carmelite Nuns in the early 1600s. Fifteen years later, Pierre Drouillard purchased the property and partnered with the Jean Baptiste Lynch, the mayor of Bordeaux.  The Lynch family was a well-known name in the wine trade, famous for their ownership of Château Lynch Bages and Château Lynch-Moussas.  Shortly after it was classified as a Fifth Growth estate in 1855, Château Dauzac was acquired by the Johnston family who were proud owners of the Saint Julien powerhouse, Château Ducru-Beaucaillou. 

Throughout the 19^th and 20^th Centuries, Château Dauzac passed through the hands of several owners.  One of which was Jean-Jacques Bernat, a well-known ice cream manufacturer who used blocks of ice to regulate the temperature in his stainless-steel vats during fermentation.  This paved the way for a viticultural practice called thermoregulation in winemaking.  The current CEO is Laurent Fourtin, who joined Château Dauzac in 2013.  Fourtin was moved by the uniqueness of the terroir at Château Dauzac, and the Fifth Growth producer affects him on a very strong emotional level.  His goal is to restore Château Dauzac to its rightful place as one of the best Margaux Fifth Growth estates and it is clear he is well on his way.  Château Dauzac is presently owned by Christian Roulleau, the head of the Samsic Group.

In 2004, the facilities at Château Dauzac were upgraded and a modern gravity flow winery was introduced. Their vineyards are planted in one single block – quite a rare occurance in the Margaux appellation.  Of their 120 hectares of farmland, 49 are planted with Cabernet Sauvignon and Merlot vines.  The vines are a bit older here, and some of the oldest vines are 80 years old.  It is a bit warmer at this property, and harvest usually begins a bit earlier than in other parts of Margaux.  Château Dauzac is experimenting with biodynamic farming on a tiny, .6-hectare parcel of Cabernet Sauvignon in their vineyard.  All the vines are harvested by hand here and in 2016 the property invited everybody who was friends with them on Facebook to join their harvest, making them a true estate of the modern age.  Given the recent changes implemented at the estate, one can only imagine what excitement the future holds.

''The 2018 Château Dauzac is another charming, nicely balanced, textured wine from Margaux with plenty of ripe red and black fruits, notes of dried flowers, chocolate, and incense, light tannins, and outstanding length. It's a fleshy, balanced, flavor-filled beauty that is already drinking nicely today yet is going to keep for 15 years in cold cellars.'' Jeb Dunnuck, 2018 Bordeaux From The Bottle (3/11/2021) Ratings: 92 Drink: 2021-2036

''Medium to deep garnet-purple colored, 2018 Dauzac comes galloping out of the glass with powerful notes of blackcurrant cordial, stewed black plums and blueberry compote, plus suggestions of violets, clove oil and underbrush. The medium to full-bodied palate is jam-packed with ripe black fruits, framed by firm, grainy tannins and bold freshness, finishing long with a peppery kick.'' Lisa Perrotti-Brown, The Wine Advocate (3/31/2021) Ratings: 91 Drink: 2023-2040

"The deep garnet-purple colored 2018 Dauzac gives up pronounced crème de cassis, baked plums and dried mulberries scents with hints of Indian spices, sautéed herbs and dusty earth. Full-bodied and packed with muscular black fruit preserves, it has a firm, chewy texture and goes a little warm on the finish." - Lisa Perrotti-Brown, Robert Parker's Wine Advocate (4/23/2019, Bordeaux 2018 Issue), Ratings: 87-89