Château Dauzac 2020 Bottle (75cl)
Château Dauzac 2020 is a red wine from the Margaux appellation in Bordeaux, produced by Château Dauzac and classified as a 5ème Grand Cru Classé in 1855. It is crafted from a blend of Cabernet Sauvignon and Merlot. James Suckling has awarded it 95/100, Jancis Robinson 17/20, and The Wine Advocate 90-92/100. Critics describe a Margaux marked by red and black fruits, a silky texture, freshness, refined tannins, and a persistent finish. Drinking window is suggested from 2024 to 2039 by The Wine Advocate, and from 2028 to 2040 by Jancis Robinson; James Suckling recommends it from 2025.
La bouteille proposée
- Size
- Bottle (75cl)
- Packaging
- Original Wooden Case of 6
- Label Condition
- Perfect
- Fill Level
- Perfect
- Capsule Condition
- Perfect
Identité du vin
- Couleur
- Red
- Pays
- France
- Région
- Bordeaux
- Appellation
- Margaux
- Producteur / Domaine
- Château Dauzac
- Millésime
- 2020
Cépage et assemblage
- Grape Variety
- Cabernet Sauvignon, Merlot
Château Dauzac
Château Dauzac is a Fifth Growth classified in 1855, situated in Labarde, within the Margaux appellation. Its single contiguous vineyard covers 49 hectares, of which 45 are within the Margaux appellation and 4 in the Haut-Médoc, near the Gironde estuary. The estate has been owned by the Roulleau family since 2020.
- Owner
- Famille Roulleau
- Maître de chais
- Frédéric Bénour
- Surface (ha)
- 49.00 ha
Histoire du domaine
The Dauzac estate is documented as a wine-growing estate as early as 1545, when the Benedictine monks of the Abbey of Sainte-Croix in Bordeaux referred to it as a ‘bourdieu’ in their records. In 1685, the wine merchant and Treasurer of France, Pierre Drouillard, gave the estate a significant boost. The château was classified as a Fifth Grand Cru in the 1855 Médoc classification, whilst under the ownership of the Wiebroock family. In 1884, the botanist Alexis Millardet, together with Ernest David, the estate manager at Dauzac, developed ‘bouillie bordelaise’ on the estate – a treatment based on copper sulphate and lime to combat mildew. The Johnston family took over the estate in 1924 and introduced its first yellow label. In 1939, Mr Bernat, owner of Glacières Bernat, acquired the château and experimented with cooling the vats using blocks of ice during fermentation. Following the Miailhe and Chatellier eras, MAIF took over the estate in 1988 and commissioned the construction of a gravity-fed winery in 2004. Laurent Fortin was appointed managing director in 2013. The Roulleau family acquired Château Dauzac in 2020. Frédéric Bénour, cellar master, oversees winemaking and ageing operations in the cellar, whilst Cécilia Trimaille has held the position of technical director since 2022.
