
Château Ducru Beaucaillou, 2eme Cru Classé, St Julien, 2015
Bruno's informative fiche technique recounts some rather bloodthirsty dates in our history, all ending in '15. Quite what the relevance of Agincourt, Waterloo, the Great war and the mindless act of terrorism in Paris have to do with this 'exceptional' vintage, we don't really know... Anyway, confused but intrigued we pressed on. The grand vin is an impressive 95% Cabernet Sauvignon and just 5% Merlot. Its inky colour shimmers and reveals a complex bouquet of sweet pipe smoke, flowers, graphite and swathes of decadent black cherry liqueur. This is unbelievably sleek and sumptuous with a real sense of polish. It has curves in all the right places; creamy and black fruited, this effortless and seductive Ducru really is rather complex and glorious. It builds and builds into a crescendo of fine tannins and pure suave cassis, mocha and Asian spice. Impressive!
critic reviews
The 2015 Ducru-Beaucaillou has a more opulent bouquet with kirsch and raspberry scents, touches of vanilla and mint that emerge with time. The palate is medium-bodied with pliant tannins, lovely balance and poise. This has real focus and plenty of tension toward the finish. It is a deftly crafted Saint-Julien, although this does not rise above its peers in this flight. Tasted blind at the 2015 Bordeaux Ten-Year-On tasting at Farr Vintners.
The 2015 Ducru-Beaucaillou, 95% Cabernet Sauvignon and 5% Merlot, is deep garnet in color with a touch of brick. Sauteed herbs, redcurrant jelly, and baked blackcurrant spring from the nose with underlying hints of wet slate, tobacco, and coffee beans. The medium to full-bodied palate offers soft-spoken, savory flavors with a chewy texture and just enough freshness, finishing savory.
A ripe, generous vintage even in the heart of the reined-in, finessed appellation of St Julien, and this majors on blackberry, blueberry and damson fruit, shot through with creamy smoked caramel, warming spiced liqourice, cloves, star anis, graphite and eucalyptus. Well judged, you'll find plenty of complexity and heart delivered here. Harvest September 25 to October 15. Last year with Virginie Sallette as technical director, Eric Boissenot consultant.
product details
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