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wine details

Chateau Dauzac 2018
Château: Chateau Dauzac 2018

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reviews

Jancis Robinson 16.5/20

68% Cabernet Sauvignon, 32% Merlot; 65% new oak. Barrel sample. Inky crimson. Ripe and perfumed black fruit. Tannins are firm but relatively silky in this vintage and the finish is long and cool with notable freshness. Bright fruit, lively. (JH) 14% Drink 2025-2033


Parker 87-89

Lisa Perrotti-Brown. The deep garnet-purple colored 2018 Dauzac gives up pronounced crème de cassis, baked plums and dried mulberries scents with hints of Indian spices, sautéed herbs and dusty earth. Full-bodied and packed with muscular black fruit preserves, it has a firm, chewy texture and goes a little warm on the finish.


James Suckling 93-94/100

This is very structured and muscular, yet the tannins are so melted and polished. Full-bodied. Intense. Best ever?


Decanter 93/100

Vibrant purple in colour with clear fruit aromatics of redcurrant and raspberry, this has vibrancy and lift and is full of life. The juicy fruit is shot through with peppery spice and herbs, along with touches of slate and tobacco leaf. The acidity is on the higher side, making it more perky than seductive, with good persistence and no intention of going anywhere fast. Dauzac was still owned by insurance company MAIF during the 2018 season but the estate has since changed hands, so the maturation will be overseen by new owner, French businessman Christian Roulleau, with director Laurent Fontin remaining in place. A new system of extraction called Air Pulse keeps the berries in permanent suspension during fermentation, so a hard 'marc', or cap of skins, never forms. It means they have no need for traditional pumping over, and in theory ensures softer extractions. Harvest September 17 to October 8.A 45hl/h yield, which is impressive considering they are using algae-derived treatments against mildew to reduce use of copper. 65% new oak.