All year long, under the supervision of our Technical Director, Philippe Roux, Château Dauzac’s team work with the greatest respect for the vines and nature. In the confines of the cellar, the assemblage reveals unique Grands Crus with great ageing potential, far from trends and fashion.
FROM VINES TO WINE
It is in the confines of our cellar that we create the emotion of Château Dauzac. The combination of our terroir, innovation and know-how allows us to offer exceptional vintages.
A terroir-based agronomical approach
At Dauzac, we put a great deal of passion into cultivating the wealth of know-how that has been passed down from generation to generation. Man’s interventions are as scarce as possible and have only one goal: to reveal the very essence of the plant, with the greatest respect for nature. This terroir-based agronomical approach, which is so important to Philippe Roux, gives every vine the possibility to fully express itself. The restructuring of the 45 hectares of vineyard undertaken in 1993 is now bearing fruit. Planted with Cabernet Sauvignon and Merlot, the vineyard has slowly gained in maturity. It yields grapes of excellent quality, which are the perfect expression of the gravel soil on which they are grown.
Because each berry requires the greatest attention, the grapes are harvested by hand at Château Dauzac. The harvest is carried out plot by plot, to respect each plot’s micro-identity and protect the berries’ integrity. Plucked from the vines at optimal maturity, the clusters are placed in small crates and brought to the cellar. Crates are then emptied with care onto the sorting table, where we select the best clusters by hand. Using slight vibrations, the destemmer separates the berries from the stem and the peduncle. Gravity-flow makes it possible for the berries to reach the vats without being crushed.
Vinification methods adapted to each plot
Each plot of land is unique and receives specific care, season after season. In order to preserve this typicity, vinification methods are adapted to each micro-terroir and implemented plot by plot. After vatting, the grapes are left to macerate before we begin the cold fermentation process, which usually lasts around six days. Only then does fermentation begin.
Dauzac’s style revealed during the assemblage
Shaping the personality of the wine through subtle expertise, this is the Cellar Master’s privilege. Assisted by our Consulting Oenologist, he selects the wines to create the final assemblage. Working in unison, they attempt to find the balance between the estate’s style and the character of each year’s harvest. With infinite sensitivity and intuition, they mix the wines produced on various plots with the press wine to reach the right combination of freshness and complexity, of delicacy and tannin strength. And to create vintages that invariably flirt with perfection.
The poetry of time
Wines are left to mature under the watchful eye of the Cellar Master. Elaborated from oak wood produced in the most beautiful State-owned forests, the barrels used to mature the wine bring even more complexity to it. Château Dauzac has selected five talented and renowned master coopers, each with their specificities, which makes it possible to gain even more subtlety and nuance during the maturing process.
Once the wine is clarified and matured a further 16 to 18 months, it is ready to be bottled.
The emotion of tasting
We are constantly striving for excellence and that is the reason why we create Crus unlike any other. Always elegant, Château Dauzac’s wines are deeply rooted in the exceptional terroir on which they were elaborated. When young, they are soft and seductive. As they age, their bouquet develops and they achieve a unique aromatic complexity and remarkable body. Château Dauzac is offering you the experience of a great wine.
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