Winemaking at Château Dauzac dates back to the 13th century. In 1885, the owner at the time, Ernest David le Maître, developed the famous bouillie bordelaise or Bordeaux mixture - a combination of copper sulphate and slaked lime to fight against mildew, which was wreaking havoc in vineyards throughout Europe. Bordering on châteaux Siran and Giscours, Dauzac is located on a fine Günzian gravel rise.

Purchased by the MAIF (Mutuelle d'Assurances des Instituteurs de France) insurance company in 1989, the estate appointed André Lurton manager in 1992, and major investments were then made in the vineyard and cellar.

The grapes are picked on an individual plot basis according to grape variety. Fermentation takes place in stainless steel vats with a patented system that breaks up the pomace, leading to excellent fruit extraction.

Since the arrival of the present owners, Château Dauzac has become better-focused, with wines that have not only good tannin, but also excellent fruit.

In the Bottle

Château Dauzac's successful years such as 2006, 2005, 2004, 1998, and 1995 are worthy of interest.

However, the estate unfortunately did not do as well as it could have in the 90s.

Château Dauzac is a good Quality/Price deal since 2004.

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Dauzac, La Bastide Dauzac (second wine)