Château Dauzac is a winery in the Margaux appellation of the Bordeaux region of France, in the commune of Labarde.

In order to regulate the temperature of vats, he came up with the idea of putting blocks of ice in them during fermentation, thus paving the way for thermoregulation.

After inquiries, he found out those vines had been sprayed with a mixture of CuSO4 and lime to deter passersby from eating the grapes, since this treatment was both visible and bitter-tasting.

Château Dauzac continues to promote its status as a pioneer of technological and agricultural progress, and has experimented with several innovative practices (bouillie bordelaise, temperature-control, oak vats with two transparent staves, etc.).

[11] Produced from vines on a specific geological vein with fine and sandy gravel, the plot selection of Aurore de Dauzac provides a wine characterized by crisp and intense fruitiness.

[12] Harvested from the best parts of the Dauzac vineyard for Cabernet Sauvignon, this wine has ripe tannins and juicy, jammy black fruits.