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Taking on a nice aged Bordeaux character. Smokey with hints of vanilla in the nose. Good acid and earthy character. Nice long finish. Read more
It was smooth, but I didn't think the finish was particularly strong (sorry Jancis!). Read more
Great, very classic Pauillac red, super to enjoy now if decanted well in advance or can be kept another 10 years. Read more
Food Pairings for Chateau Ducru Beaucaillou 2ieme Grand Cru Classe Case of 6 Bottles
Taking on a nice aged Bordeaux character. Smokey with hints of vanilla in the nose. Good acid and earthy character. Nice long finish.
It was smooth, but I didn't think the finish was particularly strong (sorry Jancis!).
Great, very classic Pauillac red, super to enjoy now if decanted well in advance or can be kept another 10 years.
External Reviews for Chateau Ducru Beaucaillou 2ieme Grand Cru Classe Case of 6 Bottles
When first poured, this Ducru has a deep barnyard funk, the aroma reduced to incense and manure before fruit cuts through it with air. After plenty of time in the glass, the black cherry fruit emerges and builds its saturation out of that black soil character. The wine is full and smooth, the plump fruit character of St.-Julien continues to get stronger. Check on your case 10 years from the vintage.
Good deep ruby-red. Wonderfully sweet, aromatic nose combines currant, chocolate and cedary oak. Fat, lush and silky, with atypical volume to the flavors of plum, tobacco and chocolate. Wonderfully supple, plump wine with layers of flavor, thoroughly sweet tannins and compelling aromatic persistence. Today the wine's substantial baby fat is masking its impressive underlying power. According to Borie, this 2005 combines the best traits of the chateau's 2003 and 2000.
The 2005 Ducru Beaucaillou is a 10,000-case blend of 67% Cabernet Sauvignon and 33% Merlot (they used to produce 18,000-20,000 cases). It is an exceptionally powerful wine with a dense purple color, superb intensity, and a beautiful, sweet nose of spring flowers, raspberries, blueberries, graphite, and creme de cassis. Full-bodied with fabulous concentration, exceptionally high tannin, good acidity, and massive layers of richness that build incrementally on the palate, this monumental effort is more structured than their outstanding 2003. It may be the finest wine produced at this estate since the 1982 and 1961 Ducrus. Anticipated maturity: 2018-2050.
The 2003 vintage was a year of transition at this respected second-growth, as the enigmatic Bruno Borie took the reins from older brother Xavier, part of a reshuffling of properties their late father owned. The 2003 matched the 1995 as the best Ducru-Beaucaillou ever. The chateau enjoys a location overlooking the Gironde, with 130 gravelly acres planted with Cabernet Sauvignon (70 percent), Merlot (25 percent) and Cabernet Franc (5 percent).
The 2001 is a medium-bodied, pure example displaying notes of red and black currants intermixed with minerals, spice box, and hints of cedar as well as toast. A late harvest (October 1-12) produced a surprisingly fruit-driven, pure, up-front 2001 Ducru. Xavier Borie thinks this blend of 68% Cabernet Sauvignon, 30% Merlot, and 2% Cabernet Franc is "better than the 1999, riper, denser, and fuller." When tasted next to the 1999, the only difference is a firmer style of tannin in the 2001, whereas the 1999 is pure charm and elegance. Anticipated maturity: 2005-2016.
Once again, this wine is of first-grown quality, not only from an intellectual perspective, but in its hedonistic characteristics. More open-knit and accessible than the 1996, Ducru's 1995 exhibits a saturated ruby/purple color, followed by a knock-out nose of blueberry and black raspberry/cassis fruit intertwines with minerals, flowers, and subtle toasty new oak. Like its younger sibling, the wine possesses a sweet, rich mid-palate (from extract, not sugar), layers of flavors, good delineation and grip, but generally unobtrusive tannin and acidity. It is a classic, compelling example of Ducru-Beaucaillou that should not be missed. Anticipated maturity: 2003-2025.
Bright red-ruby color. Knockout aromas of cassis, licorice, minerals, lead pencil and roast coffee. Penetrating, vibrant and very intensely flavored; in the classis dried Ducru style, but with superb, palate-staining fruit and brilliant delineation. Very long and very complex on the back end. Really classic claret.
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