On the first hot day of Spring, I remember a few words Laurence Brun of Chateau Dassault offered at Soiree des Grands Crus in New York on January 27.
When I asked her what her secret recipe was, she replied that making good wine is like cooking a good ratatouille, it starts with the right ingredients.
As far as wine is concerned, she said it means focus on vineyard and grapes first and foremost.
Laurence Brun took over from her father at Chateau Dassault in 1995.
She describes the approach and style of their Saint-Emillion as classic.
The 2003 Chateau Dassault we tasted that evening ( 35% Merlot, 30% Cabernet Franc, 5% Cabernet Sauvignon) was solid, earthy, unfussy.
Their second label is Chateau La Fleur.