With origins dating back to the 12th century, Château Dauzac bears witness to a rich winegrowing past.
Classified as Fifth Grand Cru Classé in Margaux in 1855, Château Dauzac is recognised as one of the finest crus in the Médoc, on Bordeaux’s Left Bank. In 1863, it was at Château Dauzac that Ernest David, the estate manager, developed the famous "bouillie bordelaise" (Bordeaux mixture), which was subsequently widely used to combat the mildew crisis.
With a 49-hectare vineyard in a single block right next to the Gironde Estuary, Château Dauzac enjoys a privileged location. Planted on a deep gravelly hillside with soils consisting of alluvial terraces resting on gravelly and clayey subsoils, the Château Dauzac vineyard boasts an exceptional terroir of its own.
Under the leadership of Managing Director Laurent Fortin, Château Dauzac now ranks among the finest wines in the Médoc, thanks to the hard work carried out both in the vineyards and in the cellars. The wines of Château Dauzac express all the authenticity of the terroir in which they were produced, and offer exceptionally complex aromas. Their supple palate is a model of balance, combining rich fruit and structured tannins. With all the charm of the Margaux appellation, Château Dauzac wines are particularly well-suited to ageing, blossoming gracefully over the years.
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