Château DAUZAC 2015

AWARDS Revue Du Vin De France: 16,5 - 17 | Wine Spectator: 93 | Decanter: 92 | Jean-marc Quarin: 16 | Bettane & Desseauve: 18 | Rene Gabriel / Bordeaux Total: 17 | Neal Martin / Wine Advocate: 93 | Wine Enthusiast : 94 | James Suckling: 94 | Jeff Leve/wine Cellar Insider: 91 - 93 Château DAUZAC 2015 MARGAUX - 5EME CRU CLASSE - CONSULTANT WINEMAKER : Eric BOISSENOT - OVERVIEW Château Dauzac is located in the Medoc peninsula, between the Bay of Biscay and the Gironde estuary, 30 kilometers Northern Bordeaux. Evidence of wine-making dating back as far as the 12th century has been found in Medoc, and the "Bourdieu de Dauzac" is mentioned as early as 1545. This fifth Classified Growth of Margaux has been shaped, through the ages, by important families, as great wine merchants, politicians but especially visionaries, making the estate one of the reference in the Medoc. In 1988, the MAIF bought the wine-growing estate breathing it new life. It entrusts the management to André Lurton conferring experience and dynamism to Dauzac. In 2013, a new development program as the ambition to bolster the vineyard rebirth is decided, with Laurent Fortin elected as new managing director. VINEYARD Soil: Deep gravel mounds of the quaternary era Surface: 42 hectares Average age of the vineyard: 30 years Grape varieties: 60% Cabernet Sauvignon / 40% Merlot MAKING PROCESS Manual harvesting. Sorting on tables before and after de-stemming. Fermenting room supplied by gravity-fed wine shed. Fermentation in thermo-regulated stainless steel vats. Ageing for 15 months in barrels, with 50 to 80% new oak. MATCHING FOOD Serve at 17-18°C with pheasant pie, roast beef and boletus mushrooms, or with lamb shank, along with young vegetables. This wine will be perfect with a selection of cheeses or dark chocolate or red fruit desserts. AGEING POTENTIAL From 10 to 15 years

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Transcript of Château DAUZAC 2015

Château DAUZAC 2015MARGAUX - 5EME CRU CLASSE

- CONSULTANT WINEMAKER : Eric BOISSENOT -

OVERVIEWChâteau Dauzac is located in the Medoc peninsula, between the Bay ofBiscay and the Gironde estuary, 30 kilometers Northern Bordeaux. Evidenceof wine-making dating back as far as the 12th century has been found inMedoc, and the "Bourdieu de Dauzac" is mentioned as early as 1545. Thisfifth Classified Growth of Margaux has been shaped, through the ages, byimportant families, as great wine merchants, politicians but especiallyvisionaries, making the estate one of the reference in the Medoc. In 1988, theMAIF bought the wine-growing estate breathing it new life. It entrusts themanagement to André Lurton conferring experience and dynamism toDauzac. In 2013, a new development program as the ambition to bolster thevineyard rebirth is decided, with Laurent Fortin elected as new managingdirector.

VINEYARDSoil: Deep gravel mounds of the quaternary eraSurface: 42 hectaresAverage age of the vineyard: 30 yearsGrape varieties: 60% Cabernet Sauvignon / 40% Merlot

MAKING PROCESSManual harvesting. Sorting on tables before and after de-stemming.Fermenting room supplied by gravity-fed wine shed. Fermentation inthermo-regulated stainless steel vats. Ageing for 15 months in barrels, with50 to 80% new oak.

MATCHING FOODServe at 17-18°C with pheasant pie, roast beef and boletus mushrooms, orwith lamb shank, along with young vegetables. This wine will be perfect witha selection of cheeses or dark chocolate or red fruit desserts.

AGEING POTENTIALFrom 10 to 15 years