Château Dauzac’s Puts Organics First
Château Dauzac’s commitment to what it calls “virtuous viticulture” is what is driving the various initiatives it is taking to improve the biodiversity of its land, soils and vineyards through increased organic and biodynamic winemaking.
The 5th growth Grand Cru Classé Margaux producer says it part of its philosophy to continuously introduce new viticultural techniques, like using plant paste rather than egg white in its fining process, making it the first 1855 classified Grand Cru to make 100% vegan wines.
It says its dedication to organic viticulture and the careful control of grape berry moths, introduced some 20 years ago, has prevented the property from ever having to use insecticides. Grass is grown on some plots to help manage and improve irrigation levels and it only ever uses organic fertiliser on its soils.
Château Dauzac also takes care to manage and limit its yields by using a strict cultivation policy so there is no need for green harvesting.
It says such steps are vital not only for the health of its vineyards, but if it is to continue to produce such complex and superior quality wines.
Its next step is to increase the Château’s gradual migration over to biodynamic agriculture, by analysing which measures and techniques are most suitable for its terroir.
For example, it now surveys its vineyards down to three metres, taking cross-sections of soils for analysis, in order to identify which plots are going to be the most suitable for which vines, rootstocks and grape variety. This allows it to then devise and implement individual management plans for each vineyard plot.
The Château is also gradually migrating over to biodynamic agriculture with the ultimate aim of using techniques that best respect its terroir.
It has also introduced meteorological sensors for every unit of land and a weather station so that it can monitor and analyse temperature changes and patterns across its property.