C Douglas Dillon, a member of the family that has owned Château Haut-Brion since 1935, has died in Manhattan at the age of 93.

Dillon served as ambassador to France under President Eisenhower in the 1950s, and was a highly successful Wall Street financier. He was the son of Clarence Dillon, who gave his name to Domaine Clarence Dillon, which today embraces the prestigious Bordeaux châteaux La Mission Haut-Brion, La Tour Haut-Brion and Laville Haut-Brion as well as the First Growth Haut-Brion.

Dillon’s daughter from his first marriage, Joan, Duchesse de Mouchy, has been president of Domaine Clarence Dillon since 1974. Her son, Prince Robert of Luxembourg, is vice-president.

In all, seven of the Domaine’s board are either members of the Dillon family or related to it. The Prince is also an administrator at Chateau Haut-Brion, where his father Philippe de Noailles, Duc de Mouchy, is a managing director.

Clarence Dillon, an international banker and francophile, purchased Haut-Brion for the equivalent of €350,678 (US$369,300 at the current exchange rate) in 1935 – because it was his favourite wine, he declared. With the family’s investment, the entire property, which had slid into disrepair, was reborn. He died, aged 96, in 1979.

A lifelong Republican, Douglas Dillon was chosen by President John F Kennedy, a Democrat, to be secretary of the Treasury. He kept the post until 1965 under Lyndon B Johnson, who became president after Kennedy was assassinated in 1963.

Douglas Dillon was always acutely conscious that his family had acquired a French national treasure, and although primarily immersed in the banking house Dillon, Read & Company saw himself as a missionary for the wine. He attended formal Haut-Brion dinners in New York whenever he could.

He was also a passionate collector of 18th and 19th century French paintings and served as president of the Metropolitan Museum of Art.

Written by Howard G Goldberg in New York

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Howard G Goldberg
Decanter Magazine, Food & Wine Writer

Howard G Goldberg is a wine writer and critic based in New York City. He made his name writing about wine for The New York Times, where he worked for 34 years. He has written various books on food and wine, including Prime: The Complete Prime Rib Book and All About Wine Cellars. He compiled The New York Times Book of Wine – a collection of the publication’s best wine articles.