Château Dauzac
シャトー・ドーザック
Fifth Growth Margaux where Bordeaux mixture was invented — innovation since 1855
Château Dauzac is a 5th Growth (Cinquième Cru) estate in the 1855 Médoc Classification, located in Labarde at the southern tip of the Margaux appellation. The estate holds a remarkable place in wine history: in the 1880s, its vineyards served as the primary testing ground for the development of the 'Bordeaux mixture' (bouillie bordelaise) by Professor Pierre-Marie-Alexis Millardet, the copper sulfate treatment that saved Bordeaux's vineyards from downy mildew and became the foundation of modern viticulture worldwide. The 42-hectare vineyard (45 ha Margaux AOC + 4 ha Haut-Médoc AOC) is planted with 69% Cabernet Sauvignon, 29% Merlot, and 2% Petit Verdot. Its southern position and proximity to the Gironde Estuary give it a slightly warmer microclimate, often making it one of the first châteaux to harvest in the appellation. Owned since 2019 by Christian Roulleau (founder of SAMSIC Group), managed by Laurent Fortin, and advised by renowned oenologist Éric Boissenot, Dauzac is undergoing a transformation toward biodynamic principles while preserving its historic innovation spirit. The estate produces three wines: the grand vin Château Dauzac, the second wine Aurore de Dauzac (from 2013), and Comte de Dauzac.
www.chateaudauzac.com ↗Cuvées
No cuvées registered yet.
Who Is This For?
For Bordeaux lovers seeking an elegant, historically significant Margaux at a more accessible price than the First Growths — and for collectors who appreciate a château actively embracing biodynamic innovation.
Frequently Asked Questions
- What is Château Dauzac's connection to the Bordeaux mixture?
- In the 1880s, Professor Pierre-Marie-Alexis Millardet of the University of Bordeaux conducted his trials developing the Bordeaux mixture (copper sulfate and lime solution) primarily in Dauzac's vineyards, assisted by technical director Ernest David. Published in 1885, the treatment became the only effective remedy against downy mildew and was adopted worldwide, making Dauzac's vineyards one of the most historically significant in Bordeaux.
- What does Château Dauzac wine taste like?
- Château Dauzac offers an intensely aromatic Margaux profile with notes of ripe black cherry, blackcurrant, plum, and violets on the nose, followed by cedar, tobacco, and subtle earth. On the palate, the wine is medium-to-full bodied with supple, silky tannins, good freshness, and a long, persistent finish. The southern position gives it slightly more richness than more northerly Margaux estates.
- Who are the key people behind Château Dauzac today?
- Christian Roulleau (founder of SAMSIC Group) has owned Dauzac since 2019. Laurent Fortin has been Managing Director since 2013, overseeing the estate's modernization. Cécilia Trimaille joined as Technical Director in January 2022. Éric Boissenot, one of Bordeaux's most sought-after oenological consultants, advises on harvest and blending.
- How long does Château Dauzac age and when is it best to drink?
- Château Dauzac is built for medium-to-long term aging. Good vintages are approachable after 8–10 years but reach their peak between 12–20 years from harvest. The 16–18 months in 65–70% new French oak barrels gives structure for extended cellaring. The wine 'never cheats, always astonishes and ages marvelously' according to the château.
- Is Château Dauzac moving toward organic or biodynamic farming?
- Yes. Under the Roulleau ownership, Château Dauzac has been progressively implementing biodynamic and organic principles across its 42-hectare vineyard. The estate is also among 20 French châteaux testing alternatives to copper-based treatments to fight downy mildew — a fitting nod to the estate's own role in inventing the original copper treatment 140 years ago.