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.

Spice, raspberry and sultana on the nose. Full-bodied, with lots of good fruit and a smoky, toasty oak and fruity aftertaste. Rather short finish. A little bottle age will bring it around. Best after 2011. 10,415 cases made. -JS

Purple-red, good concentrated earthy vineyard fruit, needs time to soften.