The “Essai Vin Coeur” project was created with the aim of developing agroforestry in the Bordeaux vineyards in a fun and educational way.

Agroforestry is the simple idea of associating trees with agriculture (animal or vegetable), with the aim of deriving numerous benefits from this union:

• Bringing trees and vines together
• Drawing water from deep in the soil for plants above ground
• Helping to structure wine-growing soils
• Encouraging biodiversity and vine resistance to various hazards
• Store carbon

For Essai Vin Cœur, agroforestry is the solution for achieving the main objectives sought through the creation of the project.

The concept is both virtuous and innovative: for every point scored at home by Union Bordeaux Bègles, the Girondins rugby club, 10 trees will be planted in the Bordeaux vineyards!

The counter has been running since the beginning of 2023: the 188 points scored by the UBB at home have already made it possible to plan the planting of 1,880 trees!

Château Dauzac was one of the properties selected to host the planting of around a hundred trees in the form of a hedge. To ensure the quality of the planting and the achievement of the agroforestry objectives, Essai Vin Coeur is calling on the services of Arbres et Paysages en Gironde. All the planting will be preceded by a soil study phase to determine the type of species appropriate for the different soils.

In this way, the project is part of the carbon-neutral approach to capturing CO2 by the trees and encouraging biodiversity.

Can you describe your job?

My job is above all about management, listening and adaptability. My job consists of managing the vineyard, supervising the teams, managing the phytosanitary products and controlling the quality of the work carried out in the vineyard. My aim is to ensure the smooth running of the vineyard.

Could you tell us why you chose the wine business?

Wine is a heritage for me. My father owns a vineyard on the right bank. Since I was very young, I’ve been working in the vineyard, learning alongside him, and I’m passionate about this job. At first, managing the vineyard on a day-to-day basis was just a bit of fun, but it soon turned into a passion. Today, I’m proud to have turned my passion into my job.

What are the qualities of a Technical Director Assistant in charge of the vineyard?

There are several important aspects to my job, but the most crucial is to be reactive. I always need to be ready to deal with the unexpected, solve any problems that arise and manage unexpected changes. Another key aspect of my job is management, which goes hand in hand with teamwork. My job is all about relationships. I have to adapt myself to my teams, listen to them and guide them on a daily basis. Patience is therefore essential, you have to take the necessary time and be diplomatic. Open-mindedness is also at the heart of my profession. I’m constantly ready to test new technologies in the vineyards. I listen to other people’s advice and I’m open to different ideas, and always adapting myself.

Tell us about your daily life in the vineyard

Every morning, I’m responsible for opening the workshop and all the facilities before the winemakers arrive. Usually, I take care of traceability by recording staff attendance and noting the tasks to be carried out for the day, as well as their timing. I start the tractors and adjust them to the plots with the help of the drivers. Every day, I make a tour of the vineyard to make sure that everything is running smoothly, that the vines are healthy and that the winemakers are doing well. I also deal with any vine-related issues that may arise on a daily basis.

How do you see viticulture in the vineyards of tomorrow?

For me, the vineyard of tomorrow is a vineyard that moves with its time. It’s a vineyard that makes use of modernity and technology to achieve ever more precise and sustainable viticulture. The vineyard of the future looks like a desert, where nothing is added or taken away, where nature expresses itself freely while being controlled. Our viticultural methods are changing and will continue to do so as a result of global warming and its consequences. It is no longer possible to work in the vineyards in 2023 as we did 10 or 15 years ago. We must constantly adapt and strive to preserve our vineyards.

What’s the best piece of professional advice you’ve been given that you can pass on?

If we don’t take risks in life and expose ourselves a little, we’ll never progress. This echoes my previous answer about the need to take risks in order to constantly progress.

Finally, what is your favorite vintage?

The best vintage for me is 2018. It’s a symbolic vintage on a personal level, as it represents the completion of my first significant professional contract, marking the success of my years of study. From a technical point of view, it’s an exceptional vintage that will keep for a long time.

Bioboon Agrology, a committed partner

Bioboon Agrology, a start-up committed to the ecological transition of agricultural activities, was born of its founder’s desire to develop formulations that promote plant health while preserving the surrounding biodiversity. The company aims to support growers in their ecological transition by offering natural and innovative products, while increasing their profitability. Its model is based on a short supply chain, with a network of licencees favouring local sourcing as well as manufacturing under licence directly by the producers.

As part of this partnership, we carried out an initial soil fertilisation trial using two locally-produced biostimulants made from 100% natural materials. On the strength of this conclusive experience, we have chosen Bioboon as our exclusive partner for the treatment of the plot dedicated to our carbon- neutral wine.

The birth of a lasting partnership

In addition to this collaboration, we will also plant bamboo on our estate. These will play an essential role as a carbon sequestration mechanism, offsetting the residual emissions of our carbon-neutral wine. This initiative reflects our deep commitment to reducing the environmental impact of our activities.

We also share a common ambition with Bioboon in terms of research and development in the fight against mildew. Our aim is to use natural products free of heavy metals to preserve the health of our vines and the balance of the surrounding ecosystem.

This partnership with Bioboon Agrology demonstrates our shared commitment to sustainable, environmentally-friendly agricultural practices. Together, we are working continuously to make our crops ever more virtuous, thereby guaranteeing the long-term future of our business while preserving biodiversity and reducing our impact on the climate.

• bioboon.com

A test cuvée as part of a global approach

Our team have been working on the development and implementation of this project, which represents the first stages of a global approach within the estate. The aim of this test cuvée is to implement concrete actions to reduce our carbon footprint, initially on the scale of one wine and subsequently on all our production methods. With this in mind, a carbon footprint assessment is carried out by our teams via the company Climate Partner in order to identify our areas for improvement. From the treatment of the vines, through ageing, to bottling, everything is carefully analysed to meet the requirements of such a project.

We meticulously choose our partners, ensuring that they share the same environmental commitments at each stage of production, as well as the same desire to improve their practices. This is how a global project to reduce our carbon footprint got underway, which has been taking shape in the vineyard since April.

Responsible partners

The pilot cuvée concerns a single plot of Cabernet Sauvignon within our 49 hectare vineyard. For the soil work, Château Dauzac has teamed up with its first partner, Bioboon Agrology, which is accompanying the estate with inputs made from 100% natural raw materials that stimulate the plant’s natural immunity and improve the biological life of the soil, in use since April.

Like the Grand Vin, the Neutral Carbon Cuvée will be aged for 15 months in barrels. These barrels are the subject of a call for tenders from coopers in the region, who will have to offer us a low carbon impact solution. The wine will then be bottled in June 2025 in reused bottles sealed with vegetable wax to replace the capsules. As for the rest of the packaging, studies are underway to ensure that it is in harmony with the rest of the wine. The distribution of this wine will be reserved for the short distance circuit, being sold only in the Bordeaux region and delivered from the property by electric car.

Thus, from the daily work of our teams to the choice of each of our partners, everything has been thought out to reduce our carbon impact as much as possible, right up to the offsetting which will be done on the spot, at the property. Beyond being an innovation, this vintage is the symbol of our commitment, made several years ago, to better understand our environment and to work daily to preserve it.

How did you come to work at Château Dauzac?

I was working in the construction industry as a painter. Following the company’s relocation, I decided to look for a new job that allowed me to stay in the Bordeaux region. This is when I applied for the painter job at Château Dauzac in 2017 and got hired. I then gradually became a maintenance agent.

Can you describe your daily life at the Château?

I don’t have a typical day; that’s what I like most about my job. I take care of so many things from beekeeping to painting, as well as electricity. If I had to define my job, I would say that I am an all-rounder. My days are anything but monotone and this is what I like.

What qualities should a good service agent have?

You need to be flexible, be prepared to respond to any request regarding the maintenance of the property. I think that a minimum of follow-up is also necessary, I have a lot of tasks to do at the same time every day, you must not let yourself be overwhelmed, prioritize, otherwise you do everything without doing anything.

What do you like most about your job?

I already said it a little, but the diversity. I never get bored, I do so many things. At the end what I like most is not to have a routine at the Château.

Have you noticed an evolution in the way you work, in the commitments you make as a maintenance worker?

The real change is that I gained a lot of experience in different fields. Today, I am involved in many different projects at the same time. I am constantly adapting to environmental recommendations, to the demands of my managers as well as the new tasks that come up on a daily basis.

Do you have a memorable memory or funny anecdote to share with us?

The funniest, and the one that has something to do with experience, is when I forgot my boots on the apiary during the honey harvest. I learned never to forget my boots again, or rather the bee stings told me to never do that again.

Finally, what is your favorite vintage?

Château Dauzac 2015 is the vintage I like the most. But I am also a fervent lover of the Haut-Médoc each year.

Hello Maud, can you describe your job?

I deal with the quality of wines in its broadest sense, which includes sanitary, organoleptic and environmental quality.

Could you tell us why you chose the wine business?

Since childhood, I was brought up in the wine world, my father being a cooper, it was an obvious choice for me. Moreover, it is one of the rare fields in which the quality of the finished product is subjective, there are as many perceived qualities as there are people tasting the wine, which makes the work even more interesting.

What qualities should a Quality manager have?

I think we have to be able to question ourselves on all subjects and be very rigorous.

But above all, you have to like working in a team, it’s a very cross-functional job that involves working with all the people within the estate.

Have you had to modify your way of working with the progress of science and the environmental consequences on the vine?

We take advantage of scientific innovations but above all, our way of working adapts itself with the vintage and our objective is to bring out the best in the wine. Every year, we are presented with a fresh new page and we are constantly questioning our practices and knowledge, which makes this job even more exciting.

What is your vision of the Dauzac wine of tomorrow?

A wine of great quality that will be able to adapt to climatic challenges while preserving its typicity and protecting our environment.

What is the best professional advice you have been given and that you can pass on?

The best advice is undoubtedly to never forget that our work tool is a terroir that we must protect more than ever if we want future generations to have the chance to continue producing great wines.

Finally, what is your favorite vintage?

Without a doubt 2012, it is a vintage with a strong sentimental dimension for me. 2012 is the year of my baccalaureate graduation, and thus marks the beginning of my university studies which led me to work in wine. But it is also the vintage of the wine I tasted on the evening of my thesis results, a Château Latour 2012.

To help with its growth, we trellis the vine so that it stands well in a row and maintains its upright position. We then trim the vine by cutting it back on the sides and top to facilitate the ripening of the grapes. By avoiding excessive vegetation, we limit shade, humidity and the development of diseases.

We pay attention to the height of the vegetation and the distance between the rows, so that all the leaves catch the sun’s rays and carry out photosynthesis, which gives energy to the plant.

If a leaf is never exposed to direct sunlight, it will only transpire and not do photosynthesis. When it is very hot, like this summer for example, the stomates close to protect the leaves, so it does not do photosynthesis at that time, and only transpires.

During hot weather we trim more frequently than usual in order to limit the transpiration of the plant as much as possible.

How did you come to Château Dauzac?

I found the offer on LinkedIn

Can you describe your daily life at the Château?

I work with many people coming from all around the word. My main tasks are to organize various touristic events such as thematic visits of the domain, workshops as well as help in setting up different private receptions.

What qualities should a good wine tourism manager have?

First of all he or she should have excellent organizational skills and be good at managing a team. It is someone creative, open minded, dynamic possessing high communication skills. Above all, it is highly important to have a will to share your love for the estate and its wine with people. I would say that it is sort of rigorous artist desperately in love with his/her work.

What do you like most about your job?

I appreciate a lot to be in contact with people experiencing cross-cultural exchange thanks to my daily routine at the chateau. I feel happy when I share with them what I know about Dauzac and Wine universe and general.

What do people enjoy most during the visit and tasting?

Of course, they are fascinated by the beautiful landscape of our park, our classy wine cellars and wine, quality of which only confirms high standards of the chateau. I always try to make my visits not only fun but also educational so my guests may bring with them some knowledge from Bordeaux.

What is the most booked service?

Apart from Discovery tour, we have lot requests of workshop “Oenologist for a day” during which we unveil secrets of the art of blending wines.

What activities set you apart from other wineries in the region?

This year we have set up a brand new tour taking you straight to the heart of our ecological vineyards by electric scooter.

Do you have a memorable memory or funny anecdote to share with us?

Few years ago, I was hosting on a tour a couple from the USA. They turned out to be parents of one of my long time American friend with whom I had lost contact many years ago. I did not know who they were in the beginning, so my surprise was so big that I hardly could get up to carry on my tour. Thus, it was incredible to meet them in Medoc 15 000 km and 10 years away… Thanks to the wine, we could reunite with the friend of mine.

What is the best advice you have been given that you can pass on?

“Take your time whilst tasting wine and no haste!”

Finally, what is your favorite vintage?

2001- is a charming vintage which unfairly underestimated and left in the shadow of glorious 2009 and 2010.

How did you come to work at Château Dauzac?

I was first posted to a Medoc estate on a fixed-term contract, where I had my first experience as a cellar worker under the guidance of my father-in-law, who was cellar master. My hard work echoed through to Château Dauzac, which was looking for a cellar worker. Twenty-five years ago I joined the estate, then climbed the ladder to become cellar master.

I gained my first experience as a cellar worker under the guidance of my father-in-law who was cellar master. My hard work echoed all the way to Château Dauzac, which was looking for a cellar worker. Twenty-five years ago I joined the estate, then progressed to become cellar master.

Can you describe your daily life at the Château?

A cellar master is the person responsible for the wine in the cellar. He must know how to vinify, age and taste the wines. My day-to-day work is very varied: I organise all the various tasks in the cellar, I take care of the vinification with the monitoring of fermentation and maceration, I manage the maturing of the wines with racking and filtration, I regularly taste the wines, and finally I prepare the various samples for the different events at the estate. It’s an extremely rewarding job.

What qualities should a good cellar master have?

A good cellar master must be passionate, attentive, rigorous, a perfectionist, a trainer, as well as a good manager creating a good team spirit.

What do you like most about your job?

The two things I like the most are:

• The blending which allows the birth of a new vintage
• The primeurs, which reveals the results of our work to a large part of the world, this brings great satisfaction.

What have been the major developments at Château Dauzac in terms of viticulture and vinification?

In terms of viticulture, the work on the soil and the green harvest have become more precise, and the harvest is now collected in crates.

With regards to the vinification, the sorting of the grapes, the recent vat room and its new pumping-over equipment which saves us precious time and which is also much more environmental friendly.

Would you have a memorable memory or an amusing anecdote to share with us?

During the winemaking process, I was supervising a pumping-over operation, leaning on the wine tank, when I was thrown off balance and suddenly slipped and fell into the tank full of wine. I found myself completely soaked and stained from head to toe. After taking a shower, without any clothes to change into, I found myself for the rest the day in my underwear and apron! It was a great moment.

What is the best advice you have been given that you can pass on?

A well-known cellar master in the Médoc once told me, “In this profession you have to remain humble, respectful, generous and hard-working. This is what I have always done and I try to pass it on to the people around me.

Finally, what is your favourite vintage?

J’en ai plusieurs, ce sont des millésimes marquants pour moi car ce sont des millésimes parfaits, d’autant plus que ce sont les années de naissance de mes enfants

• 1995
• 2000
• 2003

Je rajouterai le millésime 2004 avec les grands changements et évolutions de la propriété.