Chateau Dauzac dates back to 1622, when it originally belonged to a Bordeaux congress lawyer named Jean Cousseau. Until 1685, it was bought by a Bordeaux merchant named Pierre Drouillard. Later, Pierre entered the estate. After years of investment and hard work, Chateau Dauzac became "the most beautiful and grand estate in the MARGAUX region". Pierre died in 1708, leaving behind a wine that produced "outstanding and valuable wines". '' manor. In 1841, the estate was sold by the heirs to Thomas Diedrich Wiebroock, who in 1855 witnessed Dauzac being awarded a fifth growth.

By 1988, the French insurance company MAIF took over the winery and carried out extensive renovations in an effort to create one of the best wines in the region. The wines are destemmed and fermented in stainless steel vats, equipped with a patented system to separate the pomace for the most delicate tannins. Each plot and each grape variety is vinified separately to select the best base liquor for the blending stage. In order to monitor the fermentation condition of the wine more effectively during the fermentation process, we cooperated with the oak barrel company Seguin Moreau to develop oak barrels equipped with double-layer transparent slats, so that the winemaker can see the inside of the barrel from the outside, and make more changes. Precisely adjusts temperature to conditions. The winery also hired Eric Boissenot, a well-known winemaker, to study the clarification extracted from the beans and replace the protein with the "vegetarian" method for clarification. Afterwards, a blind tasting test was carried out to confirm that the clarification with a vegan protein instead of the protein was helpful for release. Aromas and softening of the tannins, these measures have gradually improved the quality of Chateau Dauzau, which has been recognized by experts and the market.