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.
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.