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Saint-Emilion Classified Growth in 2006
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The Château Dassault is among the beautiful references of the Saint-Emilion vineyard. Its origin goes back to 1862, the Domaine of the time grouped three farms: the Colombier, Pagaud and Couperie. It is this last name which was retained by the owner of the time. The Château passed through the hands of different owners until 1955, when it was bought by Marcel Dassault, CEO of the Dassault Group, who renamed it after himself. Today, his grandson Laurent is the current manager, continuing his work to produce great wines, straddling traditional methods and innovative technical advances.
The Château Dassault was promoted to Grand Cru Classé in the 1969 edition of the Saint-Emilion classification.
The Château Dassault has a vineyard of 24 hectares planted on ancient sand soils and sands on clay with a presence of iron dross. The grape varieties are 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon. The wines are aged for 14 to 18 months in French oak barrels of which 70% are new.
The property produces a Second wine, D de Dassault.
The Château Dassault delivers wines of great refinement, in which the purity of the fruit, freshness and voluptuousness are expressed, imprinted with the sublimation of this exceptional terroir.
The 2016 vintage is a very good wine year in Bordeaux, having given birth to a very qualitative harvest. The weather in June was very favorable for a homogeneous flowering and a good start of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally, the beautiful late season of early September were all elements that favored a good maturation of the grapes.
Blend of the 2016 vintage: 73% Merlot, 22% Cabernet Franc, 5% Cabernet Sauvignon.
The robe is a beautiful dark red color, adorned with subtle purple highlights.
The nose is particularly complex, with notes of black cherry, wild berries and cedar, enhanced by a touch of garrigue and pepper.
The attack is subtle, revealing a round and fleshy wine, carried by ripe and finely chiseled tannins. It delivers fresh flavors of red berries and menthol, evolving in depth and precision to a long, silky, vibrant finish.
Food and wine pairing:
Chateau Dassault 2016 would pair well with sliced venison with mushrooms, pepper-crusted beef, veal mignon with truffles cooked on a string, smoked suckling lamb or spit-roasted pigeon.
For a match with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier or Salers.
For dessert, finish it off with a praline puff like a Paris-Brest, a pear and caramel cake or a coffee tart.
Cellaring potential and tasting:
Chateau Dassault 2016 can still take full advantage of its aging potential and still wait in the cellar. It will reach its peak between 2030 and 2035.
But it can very well be enjoyed today. To do so, take care to open and decant the bottle ideally 3 to 4 hours before tasting, at a room temperature between 15 and 18°C.
The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
