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The estate’s history is full of visionaries with new ideas that have enabled Dauzac’s outstanding terroir to come through in the wine.
1685: wine merchant Paul Drouillard transforms Dauzac into one of the finest wine estates in the Médoc 1855: the Wiebroock family, who had acquired the estate in 1841, obtain recognition of Château Dauzac in the famous classification.
1863: the Johnstons, also owners of Château Ducru-Beaucaillou, perfect the famous bouillie bordelaise (copper sulphate soution) at Dauza, thereby helping to save the European vineyards from destruction.
1929: Jean-Jacques Bernat acquires the estate. He was the first to practise temperature control during fermentation by using blocks of ice.
1988, the MAIF (or Mutuelle d’Assurance des Instituteurs de France) mutual insurance company acquires the estate.
2013: Dauzac’s new Managing Director, Laurent Fortin, institutes a development plan to strengthen the estate’s position and enhance the renaissance of this unique great growth.
115 000 bottles
68 % Cabernet Sauvignon
32 % Merlot
16-18 months depending on tasting evaluation
New barrels: 65-70%
Aurore de Dauzac