Comte de Dauzac
Descended from a great Irish family, Count Jean-Baptiste Lynch was an exceptional man. Member of the Bordeaux Parliament, he inherited Dauzac from his father Thomas-Michel Lynch in 1783. He and his brother also co-managed two of the Médoc’s great estates: Lynch-Bages and Lynch-Moussas. Napoléon Bonaparte appointed him mayor of Bordeaux then later named him Count of the Empire, which gave rise to the nickname ‘Count of Dauzac’. He was also known for never being without his telescope, which he used from the balcony of the Chartreuse which overlooked both the vineyards and the Gironde estuary, from where he delighted in the sight of boats loaded with barrels of Dauzac bound for Northern Europe.

He continued to develop the estate, adding 13 plots, and died there in 1835.

2017 Weather Conditions: 
After a rather dry and sunny winter, the month of March was mild, causing the first vine leaves to appear very early. The heavy spring frost in the Bordeaux region at the end of April spared all of Château Dauzac’s vineyards with their bench of gravel located near a river. There were mild temperatures in May, with rapid and even flowering at the end of the month.

The summer, with average temperatures, was marked by a water deficit. The first rainfalls in September were worrisome but once again, Château Dauzac’s geographic location between a river and forest which causes air to flow through clouds limited rainfall during harvesting. The harvest was rapid: we started the Merlot on 14 September and ended the Cabernet Sauvignon on 4 October. The harvest was highly homogeneous with impressive maturity. Careful intra-plot selection work resulted in high-precision vinification.

Tasting Notes:
Appearance: garnet red with purple tints
Nose: delicate expression of slightly floral red fruit
Mouth: round and supple attack, very balanced and nicely concentrated with refined notes of black fruits. Good length on the palate that re- mains fresh.

Reviews by other Critics: N/A

Blends: Cabernet Sauvignon 58%; Merlot 42%

Harvest Dates: September to October 2017

Production: N/A

Serving Tips: Decant for 1-2 hours before serving to allow aromas to open up. Best enjoyed at 16–18°C (60–65°F).