Viniou Reviews
Château Daugay 2017 is a red wine from the prestigious Saint-Émilion Grand Cru AOC, situated within the Libournais subregion of Bordeaux. In 2017, the estate created a classic blend typical of Saint-Émilion, largely dominated by Merlot, complemented by Cabernet Franc and possibly a touch of Cabernet Sauvignon. Merlot brings plush, velvety fruit and supple tannins, while Cabernet Franc lends aromatic lift and subtle spice. The 2017 vintage faced challenging spring frosts but ultimately produced wines of great finesse and elegance, marked by freshness, moderate alcohol, and precise tannins. At Château Daugay, hand-harvesting and careful selection are the norm, with fermentation in temperature-controlled vats and ageing in French oak barrels, enhancing both structure and complexity.
The Saint-Émilion appellation is renowned for its ancient, undulating terroir. Soils here are a fascinating mosaic of limestone, clay, and sandy gravel, providing optimal drainage and giving the wines their unique mineral backbone and aromatic persistence. The region enjoys a moderate maritime climate, with enough rainfall to foster vine growth, but also notable sheltered exposure, allowing Merlot grapes, in particular, to reach optimal ripeness. Saint-Émilion’s rich viticultural heritage is reflected in its UNESCO World Heritage status; many estates like Daugay benefit from centuries of savoir-faire passed down through generations.
For food pairings, Château Daugay 2017’s harmonious structure and aromatic complexity make it an excellent companion to classic French dishes. Opt for roast lamb with herbs, duck breast with cherry sauce, or a traditional entrecôte bordelaise. The wine also pairs beautifully with earthy mushroom risotto or a creamy truffle pasta. Regional options such as confit de canard or a Saint-Émilion-style côte de boeuf would enhance the wine’s depth and subtlety, while aged Comté or Saint-Nectaire cheese will complement its savoury notes.
To enjoy Château Daugay 2017 at its best, serve it at 16-18°C. Consider decanting for about an hour to allow the nuanced bouquet to express itself fully, revealing layers of blackberry, plum, violet and a touch of cedar. This careful approach will make every glass a true expression of Saint-Émilion’s grandeur.
