Tasted at the vertical retrospective at the property. The 2007 Chateau Dauzac, a blend of 57% Cabernet Sauvignon and 43% Merlot, has a fresher nose than either the 2005 or 2006, which comes as some surprise. You might think it is a Saint Emilion, so expressive is that Merlot, which imparts hints of coffee with aeration. The palate is medium-bodied with fine tannin and acidity, fresh and vibrant with that chocolate note coming back on the finish. This was a success for the vintage - one of those wines that serve restaurants so well. Tasted June 2015.
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