Located at the foot of the slope (but still on the slope) in Saint-Emilion, Daugay’s vines enjoy a southern sun exposure. The soils combine the coolness of clay and the filtering capacities of limestone to provide excellent natural drainage as well as relative freshness and all necessary trace elements. The vineyard is planted to 50 % Merlot, 40% Cabernet Franc, and 10% Cabernet Sauvignon which is unusually high for both Cabernets in St. Emilion.
Fermentation takes place in temperature-controlled stainless steel tanks with pumping over and some punching down.After a 3-4 week maceration, the wine undergoes malolactic fermentation 75% in stainless steel and 25% in new oak barrels.
Ch. DAUGAY, St. Emilion Grand Cru, 2014 ($28.39)
This 2014 is a blend of 65% Merlot, 27% Cabernet Franc and 8% Cabernet Sauvignon fermented in stainless steel tanks and aged in all French oak barrels (25% new). Red-purple in color with well-formed legs; dry, medium-bodied with balanced acidity and medium plus phenolics. Lots of pencil shavings and dark floral to go with as much black as red fruit. Yum! Best Daugay to date? BearScore: 93