Like for all great vintages, the weather played an essential role in structuring the 2018 vintage. A mild winter – one of the mildest since 1900 – with subs-tantial rainfall for the first six months of the year allowed the vines to develop extremely well. Research conducted over the past three years at Château Dauzac on the use of algae as an alternative for fighting powdery mildew to reduce cop-per treatments significantly contributed to keeping our vineyard in very good health. After flowering, which was quick and even, a total change in climate occurred with a four-month period that was dry, warm and sunny. The ground-water supply and the outstanding summer months helped bring about complex and subtle ripening of the grapes. The harvests were conducted from September 17th to October 8th in excellent conditions with meticulous plot by plot selec-tion. In compliance with the biodynamic calendar, this vintage was harvested on fruit days for grand terroir wines. The alcoholic fermentations were done with yeasts naturally selected in our vineyard. The symbiosis between the terroir, yeasts and varietals succeeded in producing very delicate, great complexity, rarely reached in previous years. In 2018, production was 45 hectolitres per hectare

Blend: 68% Cabernet Sauvignon, 32% Merlot.
Tasting Notes: The 2018 vintage, with a level of quality seldom achieved, is characterised by hints of spicy, ripe cherry, very nice concentration and exceptionally silky tannins.

Alcohol (%) : 14
Volume (ml) : 750
100%-VEGAN certified wine production