Labastide Dauzac – Margaux
The second wine of Château Dauzac, Labastide Dauzac is made from young vines or plots that do not go into the Grand Vin of this Margaux classified growth.
Labastide is produced in the estate’s renovated cellars with the same care and attention as its older brother, Château Dauzac, in order to express its own version of this unique Médoc terroir.
In 2018 the harvests were conducted from September 17th to October 8th in excellent conditions with meticulous plot by plot selection. In compliance with the biodynamic calendar, this vintage was harvested on fruit days for grand terroir wines. The alcoholic fermentations were done with yeasts naturally selected in their vineyard. The symbiosis between the terroir, yeasts and varietals succeeded in producing very delicate, great complexity, rarely reached in previous years
Cabernet Sauvignon 52% / Merlot 48% with 18 months in oak.
The fruity and delicate nose is underscored by tobacco notes. The palate is full, silky and elegant, immediately conveying the pedigree of this wine. The refined tannins provide nice freshness with notes of Morello cherries to finish.
Peak drinking from 3 to 15 years, can be aged up to 20 years.
Match with succulent leg of lamb or white meat, poultry, veal, red meat, game, cheese
About the Producer
Château Dauzac, a 5th growth Grand Cru Classé Margaux has 45 ha with the Margaux appellation and 4ha in Haut-Médoc. In the commune of Labarde, it is located near the Gironde estuary whose influence on the vineyard’s ecosystem is critical, the property is protected from ocean winds thanks to 120ha of meadows and forests.
The vineyards on deep gravel outcrops (layers of large gravel of varying thicknesses, remnants of old alluvial terraces, sitting on a sub-soil of clay and gravel) overlooking the Gironde are planted with 69% Cabernet Sauvignon, 29% Merlot and 2% Petit-Verdot The vines, average age 30-35 years, are trained “Double Guyot”.
Wines are aged for 12 to 18 months in lightly toasted extra-fine French-oak barrels, with approximately 60% new barrels to preserve the integrity of the fruit.
From 2017 the winery has eliminated the use of egg white to produce vegan wines (the first Grand Cru to do so!) along with a gradual shift to the very best of biodynamic agriculture with the ultimate aim of using techniques that best respect the terroir.
Château Dauzac is engaged in highly integrated farming using organic fertiliser. The ecological control of grape berry moths, introduced around 20 years ago, has prevented the need for insecticides. Grass is grown on some plots to better regulate the water supply.
Château Dauzac’s ecosystem is managed throughout the 120ha of non-vines, including the introduction of 15 bee hives.