Chateau Daugay St. Emilion Bordeaux, Complete Guide

Learn everything about Chateau Daugay St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Daugay History, Overview

While this area of Saint Emilion was under vine in the 1700s, the estate of Chateau Daugay was created in 1807. The chateau was constructed not long after that in 1816.

However, the modern era for Chateau Daugay begins in 1920 when the vineyard was passed by inheritance to Henriette de Bouard family. If the de Bouard name seems familiar, it should.

They are also the owner of Chateau Angelus and Chateau La Fleur de Bouard in Lalande de Pomerol. In fact, the property is quite close to Chateau Angelus, as it’s only 800 meters away.

Interestingly, for a period of time following World War 2, no wine was produced at Chateau Daugay. Instead, the grapes were placed into the wine of Chateau Angelus.

This practice lasted from 1946 until 1984. By 1985, the two vineyards were again separated. To enable the production of Chateau Daugay, the winemaking facilities cellars, and vat rooms were completely renovated in 1985 as well. Once the new cellars were ready to go, Chateau Daugay once again began producing wine. Chateau Daugay was again renovated in 2008.

Today, Chateau Daugay is owned and managed by Jean-Bernard Grenie. The winemaking and vineyard management is consulted by Hubert de Bouard.

Chateau Daugay Vineyards, Terroir, Grapes, Winemaking

The 5.5-hectare, Right Bank vineyard of Chateau Daugay is planted to 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon. The vineyard has a terroir that is a mix of clay and limestone soils, similar to what you find at its neighbors, Chateau Quintus, Chateau Fonplegade, and of course, Chateau Angelus.

The vines are on average, 35 years of age, but the vineyard has older vines too, that date back to the 1950s. The vineyard is planted to a vine density of 6,600 vines per hectare. The estate uses only organic farming techniques.

To produce the wine of Chateau Daugay, vinification takes place in temperature-controlled, stainless steel vats. The wine is aged in 35% new, French oak barrels for 18 to 20 months before bottling. Although some of the wine could be aged in tanks.

The best vintages of Chateau Daugay are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2010, 2009 and 2005.

There is a second wine. On average the production is 2,500 cases of wine per year.

When to Drink Chateau Daugay, Anticipated Maturity, Decanting Time

Chateau Daugay is better with at least 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage. Chateau Daugay is best enjoyed in the first 4-12 years of life.

Young vintages can be decanted for up to 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Chateau Daugay with Wine, and Food Pairing Tips

Chateau Daugay is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Daugay is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Daugay is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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