It’s easy to forget that Bordeaux is much more than its famous first growths. The caricature is expensive wines produced in lavish chateaux that are increasingly for the 1 percent. That turned off sommeliers and nearly a whole generation of wine drinkers, who took their corkscrews elsewhere.
Bordeaux itself deserves the lion's share of the blame, chasing fad markets and not connecting with its consumers. There was a feeling that Bordeaux was too commercial. Farmers wearing suits can give that impression. But Bordeaux is a large region, and the stereotypes and generalizations swept soulful, passionate estates under the rug.
Wines like the D de Dauzac show a different side of the region. The first written record of Château Dauzac dates to the 16th century and it has played a pivotal role in some of the most important chapters of Bordeaux’s winemaking history. The estate worked alongside the University of Bordeaux to develop a treatment for downy mildew, which decimated Bordeaux vineyards in the mid-19th century. They were also the first to introduce temperature control to their tanks. Coincidentally (or not), the estate was owned by an ice maker at the time.
-GM
Tasting Note
Bordeaux is known for powerful, tannic reds that tend to only be approachable after decades in bottle. The D de Dauzac is something completely different. It offers immediate charm and appeal, unencumbered by oak. It's bright, juicy, and medium-bodied, with fresh red cherry and currant fruit that's lifted by freshly chopped herbs. Drinking beautifully at seven years of age, the tannins are soft and resolved, though this can still hold for another 2-3 years.
Food Pairing
Shepherd's pie (or hachis parmentier) or beef dips