 Alles begann mit ein paar weinbauerfahrenen Benediktinermönchen. Die merkten vor 500 Jahren, dass die tiefen Kiesböden von Margaux sich bestens für den Anbau von Wein eignen. Es war ein hartes Stück Arbeit, auf diesem kargen Untergrund Weinberge anzulegen. Aber schon bald waren die Weine aus Margaux weit über die Grenzen Frankreichs hinaus berühmt und geschätzt – so auch die von Château Dauzac, das 1855 zum fünften Grand Cru Classé gekürt wurde. 30 Jahre später, im Jahr 1885 wurde auf dem Weingut etwas erfunden, das den Weinbau revolutionierte und bis heute im Einsatz ist: die Bordelaiser Brühe. Das ist ein Pflanzenschutzmittel auf der Basis von Kupfersulfat und ein wirksames Mittel gegen Pilzkrankheiten, hauptsächlich den Falschen Mehltau. Im so genannten naturnahen Weinbau ist sein Einsatz erlaubt, nicht aber im ökologischen.
Zurück zu Château Dauzac: 1988 kaufte die Versicherungsgesellschaft MAIF das Gut, heute untersteht es der Leitung von Christine Lurtonde Caix. Sie legt Wert auf penibelstes Arbeiten, sowohl im Weinberg als auch im Keller, und das merkt man den Weinen an.
Die Cuvée besteht zu 63% aus Cabernet Sauvignon und 37% aus Merlot. Je nach Jahrgang liegt der Wein 16 bis 18 Monate in Barriques von denen – ebenfalls je nach Jahrgang - 60% bis 70% neu sind
91-93+ THE WINEADVOCATE: "Composed of 73% Cabernet Sauvignon and 27% Merlot, harvested from the 17th of September to the 10th of October, the 2019 Dauzac is aging in French oak barriques, 66% new. It weighs in at 14% alcohol. Deep garnet-purple colored, it soars out of the glass with vibrant notes of warm plums, fresh blackcurrants and redcurrant jelly with nuances of Indian spices, candied violets, dark chocolate and dusty soil. Medium to full-bodied, the palate delivers mouth-coating black fruits with loads of spicy accents and a firm structure of ripe, grainy tannins, finishing long and refreshing."
93 DECANTER: "An estate to watch, with a new owner, Christian Roulleau, who will be overseeing this vintage from beginning to end (still with the same director and technical team). Vibrant violet edge to this ruby red colour. Expressive aromatics even at this early stage, with nuances of peonies and berry fruits, laced with coffee bean, delivered with a raspy slate texture to the tannins that ensure the flavour hangs around. Well structured, plenty to get your teeth into here. Harvest September 17 to October 10, on fruit days only according to the biodynamic calendar. Heavy bottle, a little at odds with the vegan-certified, increasingly biodynamic ethos."
94-95 JAMES SUCKLING: " This is linear and tight with beautiful concentration of tannins and dark fruit, as well as tar and dark chocolate. Full, yet racy and long. Very solid and structured with tannins that integrate well into the wine. Better than the 2018."
91-93 ANTONIO GALLONI: "The 2019 Dauzac, a Margaux château recently sold to French businessman Christian Rolleau, was picked from 17 September to 10 October at 48hl/ha and matured in 66% new oak. The aromatics take a minute or two to cohere, eventually offering pastille-like red fruit mixed with light sous-bois and tobacco scents. The palate is fresh and fleshy on the entry, much more open for business compared to the nose. Winemaker Laurent Fortin has imbued this Margaux with superb salinity. I admire the spiciness on the finish. Excellent. This could be one of the appelation´s best values." - Neal Martin
90-92 ANTONIO GALLONI: "The 2019 Dauzac is a potent, inky wine. Crème de cassis, chocolate, espresso, licorice and sweet oak come together in a jammy wine that is a bit disjointed at this stage. The bouquet is a bit diffuse, while the 66% new oak is quite evident. Readers will find a flamboyant Margaux. Even with those caveats, I get the impression there is quite a bit of potential."
93-95 THE WINE CELLAR INSIDER: "Deep in color, the wine is medium-bodied, silky and finesse driven. The ripe fruit struts all over the place with its energetic presence. More than fruit, you also enjoy its flowery charm before arriving at the spicy, sensuous, refined, lengthy finish. The wine is a blend of 73% Cabernet Sauvignon and 27% Merlot aging in 67% new, French oak barrels."
90-92 JEB DUNNUCK: "The 2019 Château Dauzac from Margaux is a ripe, fleshy effort that delivers plenty of darker, almost blue fruits as well as complex notes of violets, leafy herbs, and incense. With medium to full body, a supple, elegant texture, and good acidity, it should easily be an outstanding wine."
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Aschauer Str. 3-5