October 2014

Chateau de La Dauphine: the vineyards and the chateau

Bordeaux, France 2014

There is no better way to breathe in the wonder that is Bordeaux and its various regions than to stay in one of its chateaux.

So my holiday this year in Bordeaux began the best way possible: a quiet stay in Fronsac,40 km from Bordeaux town, at Chateau de La Dauphine. Its sprawling grounds complete with long driveway, weeping willows, picturesque pond and acres of vineyards were offset by its historic interiors, a terrasse and swimming pool. A paradise surrounded by vines bursting with Merlot and Cabernet Franc. For harvest was just around the corner. And the weather was holding out.

The cellar: Chateau de La Dauphine

First: a spot of history. Chateau de La Dauphine is named after Princess Maria-Josepha of Saxony, the Dauphine of France, wife of Louis, Dauphin of France and mother of the last kings of France including Louis XVI, who spent time at the château soon after it was built. One of the largest estates in the Libourne region which consists of Saint-Emilion, Fronsac and Pomerol, today Dauphine is owned by Guillaume Halley, whose father Jean “fell in love” with the chateau the first time he saw it and bought it in 2000 from its previous owners, who also owned Chateau Petrus. It embodied to Halley the best of the region, with its dominance of Merlot in true Saint-Emilion tradition, balanced with Cabernet Franc. Here was a wine for all seasons, something to drink every day and with every meal.

The Dauphine estate consist of 40 hectares, and they practise organic viticulture. The winery itself is thoroughly modern, with 26 concrete tanks and 16 stainless-steel tanks of 50hl which allows each individual vineyard to be vinified separately prior to blending. It also has a 600 barrel cellar.

A royal repast

The estate makes two wines under the guidance of famous winemaker Michel Rolland;
their first, Chateau de La Dauphine, from 30 plus-year-old vines, is a blend of Merlot (90%) and Cabernet Franc (10%). Walking around the vineyards on a sunny day a week or so prior to harvesting, the Merlot were plump and sweet on the vine, speaking of a good vintage to come, Mother Nature permitting. (Things got a little harder with unseasonal downpours a couple of days later.) The second wine, Delphis de La Dauphine, is made from vines grown on 5 and a half hectares, and 30,000 bottles of this is made annually. Both are matured in oak for 12 months, and Dauphine uses new corks for its wines, with a special membrane to guard against TCA and flavour modification. (more…)