The vineyards of Chateau Dauzac comprise 40 hectares of AOC Margaux, lying together, planted on deep gravel. The first vineyard on this site can be traced back to the 12th century, though it was not until the arrival of Thomas Michel Lynch in 1740 that the vineyard, which figures in the 1855 classification, existed as we know it today.
It was here at Dauzac, in 1885, that Ernest David, then estate manager of both Dauzac and Ducru Beaucaillou, perfected the "Bouillie Bordelaise", thus saving the european vineyard from mildew.
As in the majority of Medoc vineyards, the principal grape-varieties are Cabernet Sauvignon and Merlot.
Grapes at Dauzac are destemmed and crushed before fermentation in stainless-steel vats equipped with a patented system for breaking up the cap, giving excellent tannic extraction. Wines are matured in oak barrels, the percentage of new oak adapted to the characteristics of each vintage.