Total Wine & More USD 39.99 750ml
The Vintage House GBP 39.95 750ml
USD $

Château Dauzac Red Bordeaux Blend Margaux 2007

Winemaker's Notes:

Dauzac might once have been regarded as one of the 'lost chateaux' of the Médoc, although in recent years we have seen the beginning of a very significant change for this Margaux fifth growth. Once rather an unknown, Dauzac is now, thanks to new ownership, gaining a new and exciting reputation as a source of good quality wines. This turnaround has been effected under the direction of André Lurton, who has managed the property since 1992. Today the Dauzac estate covers 120 hectares in all, of which 50 are planted to vines. This includes a 5 hectare plot which lies outside the Margaux commune boundary but which is vinified at the estate and bottled as Château Labarde, an Haut-Médoc. The 45 hectares in Margaux have a typically deep, gravelly terroir and is planted principally with Cabernet Sauvignon (58%), followed by Merlot (37%) and Cabernet Franc (5%). The vines, planted at a dense 10000 vines/ha on the usual Riparia and 101-14 rootstocks are on the young side, averaging 20 years of age; this is because of Châtelier's extensive planting, but it is another reason why we should expect to see quality at Dauzac improve year on year. Once harvested the fruit is destemmed and crushed, then fermented in temperature-controlled stainless steel, the cap broken up using a patented system. The wines undergo malolactic fermentation and then go into oak for one year before fining with egg white and then bottling. The grand vin is bottled as Château Dauzac. This has a dense, gravelly, earthy nose, with some lovely fresh and crunchy black fruit. Really quite stylish, with a mineral character, the Château Dauzac has an attractively composed palate, a midweight texture which is very appealing, with soft and rounded texture, good flavour and nice presence. This Bourdeaux would be delicious with beef carpaccio.

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Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Dauzac might once have been regarded as one of the 'lost chateaux' of the Médoc, although in recent years we have seen the beginning of a very significant change for this Margaux fifth growth. Once rather an unknown, Dauzac is now, thanks to new ownership, gaining a new and exciting reputation as a source of good quality wines. This turnaround has been effected under the direction of André Lurton, who has managed the property since 1992. Today the Dauzac estate covers 120 hectares in all, of which 50 are planted to vines. This includes a 5 hectare plot which lies outside the Margaux commune boundary but which is vinified at the estate and bottled as Château Labarde, an Haut-Médoc. The 45 hectares in Margaux have a typically deep, gravelly terroir and is planted principally with Cabernet Sauvignon (58%), followed by Merlot (37%) and Cabernet Franc (5%). The vines, planted at a dense 10000 vines/ha on the usual Riparia and 101-14 rootstocks are on the young side, averaging 20 years of age; this is because of Châtelier's extensive planting, but it is another reason why we should expect to see quality at Dauzac improve year on year. Once harvested the fruit is destemmed and crushed, then fermented in temperature-controlled stainless steel, the cap broken up using a patented system. The wines undergo malolactic fermentation and then go into oak for one year before fining with egg white and then bottling. The grand vin is bottled as Château Dauzac. This has a dense, gravelly, earthy nose, with some lovely fresh and crunchy black fruit. Really quite stylish, with a mineral character, the Château Dauzac has an attractively composed palate, a midweight texture which is very appealing, with soft and rounded texture, good flavour and nice presence. This Bourdeaux would be delicious with beef carpaccio.

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