Updated: May 23, 2024
Château Dauzac is home to 42 hectares of vines planted to a single block on deep gravel soils. Thomas Michel Lynch acquired Dauzac in 1740 and is responsible for establishing the reputation of this beautiful, large estate. In 1885, Ernest David, manager of both Dauzac and Ducru-Beaucaillou, perfected the Bordeaux mixture (copper sulphate and hydrated lime) here in conjunction with Professor Alexis Millardet to fight mildew and other fungi. The M.A.I.F. purchased this fine estate in 1988 and handed over management to André Lurton, who became President of the Executive Board in 1992. His daughter, Christine Lurton de Caix, took over for him in 2005. Under her leadership, the estate has [specific achievements or changes]. The cellars were renovated in 2004 and now feature state-of-the-art winemaking equipment. The grapes are hand-picked into small crates and sorted twice (before and after destemming). The wine is aged in new barrels.
As Parker aptly describes, this 1995 bottle is a wine that demands attention. It is a broodingly backward, tannic, dark, ruby-coloured wine, perhaps too austere in its youth. However, beneath its initial reserve is a wealth of sweet black currant fruit, a medium body, and a fleshy mid-palate that will ignite enthusiasm. This is a well-made, competent Margaux that promises to age gracefully, a testament to the artistry of Château Dauzac. This summary was based on the notes written 20 years ago.
We believe the fruit barely made adequate for the class by now, given the old age of having survived 30 years. It has some nostalgic qualities, though. However, only buy this wine if you prefer the sort of Margaux subtleties more than robust fruit and are experienced enough to appreciate an aged wine. It has one to 2 years of ageing potential, which means it will continue to develop and improve over time, but not much.
Wine Spectator gave it 92 points, saying it's the best Dauzac ever. Attractive berry and violet aromas follow through on the palate. It is medium—to full-bodied, with racy tannins and a long, floral aftertaste. Very pretty indeed. (1/1998). Mind you, this tasting note was written in 1998.
91 Decanter wrote, 'There were plenty of changes between 1980 and 1995 - for a start, the M.A.I.F. bought Dauzac in 1988 and introduced a second wine with their first vintage. The current technical director, Philippe Roux, began in 1993. In the cellar, a small amount of new oak was added (around 30%), which feels like an altogether more serious wine. This change in the winemaking process [specific impact on the wine's characteristics]. It's enjoyable and well constructed, still with slightly drying tannins on the finish that stop it being quite as delectable as it initially seemed. Still, there is a good freshness and lift, and the floral aromatics add interest. (J.A.) This tasting note was written in 2018.
Indulge yourself in the luxurious taste of this exceptional wine that many of our customers love. Its deep, dark ruby-red colour and rich, smoky new-oak nose with intense blackcurrants make it a benchmark Pauillac. The dark fruit aromas, with some ripeness and notes of cedar and cocoa, add to its irresistible charm. On the palate, the wine showcases more cassis fruit with milky notes, and the acidity lifts the fruit, giving it life.
Although the fruit lacks absolute concentration, the well-balanced alcohol and attractively supple tannins offer a fair length of flavour that you can relish. This wine is best suited for early or mid-term drinking and contains a high proportion of Cabernet Sauvignon, making it a customer favourite. Try it today and experience the exquisite taste that has earned it its well-deserved place among our most beloved wines!
Le Bon Pasteur 1993 is a medium-bright ruby wine with an aromatic, floral aroma of cherry liqueur, blueberry, blackcurrant, and fine oak. It is a deep, supple wine blending lush Merlot and fragrant Franc fruit. The palate provides a fresh, juicy, mineral, dynamic, and intense experience, leading to a finish of truffle, mocha, undergrowth, chocolate, and sweet spice. With an ABV of 13.5%, this wine is quite spicy, with lifted acidity. Its lovely gentle extraction, well-fixed fruit, and reasonably long body make it a delightful choice. The wine's mid-palate stuffing nicely supports the suave tannins. Le Bon Pasteur 1993 is attractive when young and ageing gracefully, offering excellent value.
HKWS hosted a vertical wine tasting of selected vintages from Le Bon Pasteur three years ago, from 1990 to 2007. Although the 1993 did not stand out, it had been working well enough.
Michel Rolland left his mark on Château Bon Pasteur, a 15-hectare property in the quaint village of Maillet in Pomerol, completing his winemaking vision. His recipe involved harvesting grapes at their peak maturity, controlled maturing, and minimal yields. 2013, the castle was sold to a Hong Kong consortium, but Michel Rolland's influence continues to be felt in the vinification process.
The Pomerol appellation encompasses a multitude of micro-terroirs. Unlike the great châteaux of the Médoc, the vineyard is not in a single block but spread out over 21 plots. This patchwork of terroirs accounts for the wine's considerable complexity, deep colour, delicate bouquet, and softness typical of Pomerol and a generous, powerful side reminiscent of Saint-Emilion.
Scores are mediocre. JM Quarin gave an 85; WS an 87. 1993 was a 91-pointer for us, and it is still considered a great value.
