Product description
Château Daugay, situated at the foot of Saint-Émilion, takes its name from the local “geai,” or jay birds, that inhabit the area. Acquired by Christian de Boüard after World War II, it separated from Château Angélus in 1985. Today, it is managed by his daughter, Hélène, who preserves the estate’s traditional winemaking practices.
The wine bursts with pure crème de cassis, beautifully accented by a gentle hint of violet, all carried on a silky, inviting texture that’s a pleasure to drink. With very ripe tannins and careful aging, first for 4 months in amphorae on fine lees and then 2 months in demi-muids, the fruit is allowed to shine in its purest form. The result? A glass that’s as smooth as it is vibrant, with every sip revealing layers of flavor and finesse.