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Château Ducru-Beaucaillou 2004

Bordeaux - Saint-Julien - 2ème Grand Cru Classé - Château Ducru-Beaucaillou

2nd Grand Cru Classé in 1855

Bottle 0.75L
In stock

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Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Sauvignon 77%
Merlot 23
Château Ducru-Beaucaillou

Château Ducru-Beaucaillou

A magnificent property overlooking the Garonne River from the heights of the Saint-Julien appellation, Château Ducru-Beaucaillou enjoys a reputation that is no longer to be proven. The history of Château Beaucaillou dates back to the 13th century, but it is from 1795 that it will start to make a name for itself, when it is acquired by Bertrand Ducru who will add his name to it.

The summit is reached when it is crowned with the title of Second Grand Cru Classé in 1855, at the time of the famous classification of the wines of the Medoc. The Victorian-style building of Château as we know it today was completed at the end of the 19th century, under the aegis of its owner at the time, Nathaniel Johnston, a merchant of Bordeaux. Since 1941, it has belonged to the Borie family, Bruno-Eugène Borie being today the third generation to raise it ever higher in excellence.

The 75-hectare vineyard is located on an exceptional terroir, the soils being composed of gravel near the Gironde estuary, which allows the vines to be protected from frost thanks to a thermal regulation. A soil which allows the blooming of the Cabernet Sauvignon planted at 70%, where it reaches an optimal maturity, as well as the Merlot at 30%. The wines are aged for 18 months in oak barrels, 60% of which are new.

The Château produces a Second wine, Croix de Ducru-Beaucaillou, on parcels located further west in the Saint-Julien appellation.

The Château Ducru-Beaucaillou is recognized today as one of the greatest wines of Saint-Julien, loaded with history and impeccable rigor. The wines are powerful, balanced, fleshy and mature with time.

Critics Château Ducru-Beaucaillou 2004.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
La Revue du Vin de France

Description Château Ducru-Beaucaillou 2004.

2004 was a year marked overall by drought. The flowering of the vines was rapid, and the summer was not too hot, nor too cool, nor too wet or dry. The vine was able to develop at a very good pace to give birth to beautiful bunches. The month of September was hot and dry, and allowed the different grape varieties to obtain an adequate and complete maturation.

Blend of the 2004 vintage: 77% Cabernet Sauvignon, 23% Merlot.

The color is a sublime deep dark purple, with brilliant tiled highlights.

The nose offers a very concentrated bouquet of black fruits, blackcurrant buds and wilted rose, supported by cardamom, peppery spices and tobacco leaf.

The attack is supple, revealing a fleshy and dense wine supported by exquisite flavors of black cherry, fig and dark chocolate. Very juicy, it is carried by a nice acidity wrapped in melted tannins. The finish is long, racy and seductive. A great nectar of Saint-Julien, for sure.

Food and wine pairing:

Château Ducru-Beaucaillou 2004 will go perfectly with a leg of lamb with garlic and rosemary, a fillet of beef with a Périgord cep sauce, crispy roast bacon with Périgord black truffles, but also a dish such as a perfect egg accompanied by ceps, lace tuiles and roasted hazelnuts.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, enjoy it with a Grand Cru chocolate tart, a praline dessert or a Russe.

Ageing potential and tasting:

Château Ducru-Beaucaillou 2004 has benefited from great aging potential, and can very well wait another 5-6 years to refine. Its peak will be between 2025 and 2030.

It is however quite ready to be tasted now. To do so, take care to place the bottle the night before in the serving room at room temperature. Ideally, open it 5 to 6 hours before tasting, with a possible decanting after 1 hour of opening.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.