Château Dauzac

The origins of Château Dauzac reach back to at least 1190, when Pétrus d'Auzac is documented as an owner of the land. Benedictine monks recorded the property as 'Bourdieu de Dauzac' in 1545. The Drouillard and Lynch families shaped the estate into a proper vineyard operation during the 18th century, and the Wiebroock family secured its place in the 1855 Classification. The Johnston family held the property from 1863 through the 1930s and pursued experimental viticulture that would have lasting consequences for the entire wine world. MAIF, the French insurance group, owned Dauzac from 1988 to 2019, during which time André Lurton managed the property from 1992 to 2014, followed by Laurent Fortin from 2013 onward. Groupe Samsic and Christian Roulleau acquired the estate in 2019.

• Ownership documented from 1190 under the d'Auzac family
• Listed as a Fifth Growth in the landmark 1855 Classification
• André Lurton managed the estate from 1992 to 2014
• Christian Roulleau and Groupe Samsic have owned Dauzac since 2019

Château Dauzac holds a unique place in the history of viticulture. During the Johnston family's ownership in the 1880s, the estate served as the proving ground for what became known as bouillie bordelaise, or Bordeaux mixture. This copper sulfate and lime solution was developed in response to a devastating outbreak of downy mildew (Plasmopara viticola) that had spread across European vineyards after being introduced on American rootstock. The trials conducted at Dauzac demonstrated that the mixture could effectively control the disease, and its adoption across France and the rest of Europe is widely credited with saving the continent's wine industry. The discovery stands as one of the most consequential contributions to modern viticulture.

Dauzac's 49 hectares of vines occupy a south-facing position approximately 350 meters from the Gironde estuary, a proximity that creates a slightly warmer microclimate than much of the Médoc. The soils are classified as the Peyrosol gravelly complex, with deep gravel over alluvial terraces and a clayey-gravelly subsoil. This combination of excellent drainage and heat retention is characteristic of the finest Margaux terroirs. The majority of the vineyard, 45 hectares, qualifies for the Margaux AOC, while the remaining 4 hectares fall within the broader Haut-Médoc appellation. The grape mix, 70% Cabernet Sauvignon, 28% Merlot, and 2% Petit Verdot, reflects the classic Médoc approach.

• South-facing aspect with proximity to the Gironde estuary (350 meters)
• Deep Peyrosol gravelly complex over alluvial terraces with clayey-gravelly subsoil
• 45 ha classified as Margaux AOC; 4 ha as Haut-Médoc AOC
• 70% Cabernet Sauvignon anchors a classic Médoc blend

Château Dauzac produces wines that reflect the refined, perfumed character associated with the Margaux appellation while delivering the structural backbone expected from a Cabernet Sauvignon-dominant blend. The wines show black fruit, mint, and licorice on the nose and palate, with a full body and firm tannins that integrate well with age. The warmer microclimate near the estuary contributes ripeness and roundness without sacrificing the elegance that distinguishes Margaux from the more muscular appellations to the north. The second wine, Labarde, provides an accessible entry point to the estate's style.