Château Ducru-Beaucaillou 2023

A mild winter enabled early budburst on March 28. May brought warm, dry conditions, particularly favorable to flowering and fruit set. Early and rapid flowering, which began on May 22, gave high potential in terms of volume and quality. Throughout the summer, persistent tropical humidity posed the threat of mildew. To counter this, strategic leaf-thinning and green harvesting measures were implemented, enabling yields to be effectively managed and fruit to develop at perfect ripeness. Veraison began on the Beaucaillou plateau on July 25. In mid-August, the dissipation of humidity marked the start of a phase characterized by warm, dry weather, which persisted until September 10. Consistently high temperatures in late August and early September created exceptional ripening conditions. Higher temperatures, with no heatwave peak, persisted throughout the harvest, providing ideal conditions for keep freshness and promoting optimal ripeness.

A pure, concentrated nose with a delicate perfume of violets combined with rich black fruits, blackcurrant, blackberry, a touch of exotic spices and a hint of cedar wood. The core is densely concentrated with great tannic richness, structured, caressing and very finely grained, supported by an exquisite saline freshness bringing succulence to the palate. The remarkable concentration leads to a very long, perfumed persistence, with subtle notes of star anise and gunflint on the finish.

Aging: 18 months

Harvest: September 8 to October 3