Chateau Dauzac

A fifth growth in Margaux, Chateau Dauzac has been undergoing a renaissance since 1992, under the management of Andre Lurton. The estate has a long history and was in existence since the 13^th century, but without any viticulture then.

In the 18^th century it was under Thomas Michael Lynch, who acquired the estate in 1740. Later it was sold to Nathanial Johnston, a shipping firm, which also purchased a share in Chateau Latour as well as Ducru-Beaucaillou.

One of the most important discoveries in the history of viticulture, the Bordeaux mixture was first experimented on the vines of Chateau Dauzac, by Professor Millardet and estate manager Ernest David, saving the whole industry from serious devastation caused by downy mildew.

After the wars the quality deteriorated, with several change of owners also. The turnaround started in 1966 when Alain Miailhe acquired the estate, who later sold to Felix Chatelier in 1978. Felix built a new chai, completely renovated the cellars and extensively replanted the vineyards, laying the foundation for improvement. Chatelier later sold the estate to Mutuelles d’Assurances des Instituteurs de France (MAIF) in 1988, which engaged the services of Andre Lurton as manager since 1992.

Today it covers 120 ha, of which 50 ha are planted with vines, having 5 ha outside Margaux, bottled as Chateau Labarde. It has a typically deep gravelly terroir. Planted mainly with Cabernet Sauvignon (58%) and Merlot (37%), there are some Cabernet Franc (5%) also. They are planted with a high density of 10,000 vines per ha, averaging 20 years in age.

Once harvested the bunches are destemmed and crushed, then fermented in temperature-controlled stainless steel tanks, with a patented cap-breaking system. The wine also will undergo malolactic fermentation, and then put into oak for one year before fining with egg white and bottled. The grand vin is Chateau Dauzac, with 23,000 cases, and a second wine known as La Bastide Dauzac.