About the producer: Château Daugay
Château Daugay is located at the foot of the southern and southwestern part of the Saint-Emilion. The estate takes its name from geai, meaning “jay” that congregated on the hills and slopes that now bear this name. The inimitable strident cry of these birds with multi-coloured plumage warns their family that intruders have come into the forest.
The domaine was acquired by Christian de Brouard after the second world war when it became part of Angelus. However in 1985, with the new Saint-Emilion classification, Daugay separated from Angélus and in 2006 passed into the hands of Christian’s daughter, Hélène who now manages the estate. She applies the same winemaking methods used by her family for generations.
Vineyard & Winemaking
The 8 hectares of vines are planted with 50 % Merlot, 40% Cabernet Franc, and 10% Cabernet Sauvignon with an average of 40-year old. Combining the coolness of clay and the filtering capacities of limestone, the soil provides excellent natural drainage. The wine is aged in 25% in new oak barrels, 25% in one-year barrels, 25% in oak tank, 25% in stainless-steel tanks for several months.