The owner of Château Dauzac since 1989, the MAIF (a French insurance company) bought the shares owned by Vignobles Lurton in the company managing the property in 2014. The MAIF undertook an extensive renovation programme with a view to creating one of the best wines in the appellation. The harvest at Château Dauzac is destemmed before being fermented in stainless steel vats, equipped with a patented system to disperse the pomace cap, enabling excellent tannin extraction. Each plot and each grape variety is vinified separately. This then facilitates the selection of the best vats that will be reserved fro Château Dauzac at the blending stage. The second wine, La Bastide Dauzac, is made from the younger or less well-oriented vines, with the same level of care as for the grand vin.

The privilege of Château Dauzac is in its 49 hectares of vineyards across the Margaux and Haut-Médoc appellation. Protected from ocean winds by the 70 hectares of forests surrounding them, the vines grow in a layer of gravelly soil with a sub-soil of clay and chalk underneath. We find around 70% Cabernet Sauvignon, 29% Merlot and a few Petit Verdot vines. The harvests are carried out by hand in order to respect the integrity of the fruit. Each parcel is vinified separately with very gentle extractions. In 2016, Château Dauzac was the first of the 1855 grands crus classés to produce a vegan wine with the use of plant protein instead of egg white during the clarification process. The wines are matured for 12 to 18 months in casks (60% new). It has a strong, crimson colour and a delicious bouquet that blends black fruits and spices. On the palate, it is dense and particularly rich. The tannins will need a few years to soften. This is a fine, cellaring wine.