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Label 10176-20

Chateau de la Dauphine - 2020

Blend
15% Cabernet Franc
85% Merlot
Country
France
Region
Bordeaux
Appellation
Fronsac
UPC
0 15643 70241 9
Red Wine
Verified Stock
10176-20
Product Ratings
James Suckling 92-93pt

A firm, solid red with blackberry, black-licorice and stone aromas and flavors. It's medium-to full-bodied with firm, polished tannins. Very well structured.

by James Suckling, 2021
Wine Enthusiast 93pt

The 85% Merlot in this superrich wine is what has pushed up the alcohol. It does give a powerful, juicy character to the black-currant fruits. Against the wood and tannins, this wine has density and a full ripe character. Worth aging, this fine, dense wine will be ready from 2026. Organic.

by Wine Enthusiast, 2022
Wine Spectator 90pt

Bright, with damson plum and bitter cherry fruit notes pierced with light savory and tobacco hints. A subtle chalk spine carries the finish. Merlot and Cabernet Franc.

by Wine Spectator, 2023
James Suckling 93pt

This offers lots of spices, chocolate and earthy notes to its dark-fruited character. Medium to full body. Ripe, velvety tannins and round texture. Shows depth and intensity with a compact structure and lingering finish. 85% merlot and 15% cabernet franc. From organically grown grapes.

by James Suckling, 2022
Vinous Media 93pt

The 2020 La Dauphine is positively stellar. Soft and voluptuous, with fabulous depth, the 2020 offers up a heady mélange of blackberry jam, chocolate, licorice, spice, new leather and incense. This extroverted, inviting Fronsac is just gorgeous.

by Vinous Media, 2023
Wine Advocate 90pt

The 2020 de la Dauphine is showing well with aromas of baked blackberries, graphite, spices and hints of oak. On the palate, this wine is medium to full-bodied with a fleshy texture and soft tannins that lead to an imposing, calcareous finish.

by Wine Advocate, 2023

Ageing

Maturing of separate batches in oak for 12 months with 30% of new barrels.

Vinification

Double sorting table before and after destemming, the grapes are gravity fed into tanks. Fermentation at 26°C. Maceration for 25 days. Extraction : Manual. Vertical pressing with separation of the musts. malolactic fermentation in Barrels (30%).