The issue I had with this wine’s rusticity and high tannin level in barrel has been resolved. There is no doubting its serious concentration, dense ruby/purple color, and attractive aromatics (blackberries, cassis, creosote, spring flowers, and licorice). It offers plenty of body and concentration as well as relatively high tannins. While impressively structured and backward, the finish reveals sweet yet powerful tannins. The finest Dauzac ever made, it should be at its peak between 2016-2030.

Tasted at the vertical retrospective at the property. The 2005 Chateau Dauzac, a blend of 60% Cabernet Sauvignon and 40% Merlot, appears to have reached full maturity on the nose, although there is abundant blackberry and mulberry fruit to suggest that it will keep for many years. The palate is medium-bodied, a little rustic on the entry with touches of bay leaf and tea leaf, though there I perceived some dryness creeping in towards the finish. Drink this now and over the next 5-8 years, because though it constitutes a commendable 2005, it is not quite living up to the promise it showed in its youth and in my opinion, is surpassed by subsequent vintages. Tasted June 2015.

Has an impressively dark color, with lots of crushed berry, mineral and licorice aromas that follow through to a full body, with velvety tannins and a long finish. Racy and tight, with beautiful tannins. Best after 2012. 9,165 cases made. -JS