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Château Branaire-Ducru 2005 Magnum

Bordeaux - Saint-Julien - 4ème Grand Cru Classé - Château Branaire-Ducru

4th Classified Growth in 1855

Magnum 1,5L
In stock

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Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Sauvignon 66%
Merlot 30%
Petit Verdot 4%
Château Branaire-Ducru

Château Branaire-Ducru

The Château Branaire-Ducru is one of the most modern Domaines of Saint-Julien, whose particularly elegant wines invite only pleasure. The first owner was a Bordeaux notary, Jean-Baptiste Braneyre, who in 1680 had fully perceived its potential. The Château as we know it today will be built by his descendants, the Duluc family.

In 1855, the Château Branaire was named to the rank of Fourth Grand Cru Classé in the famous classification formalized for the Paris World's Fair. It will definitively take the name of Branaire (Duluc-Ducru) following its takeover by Gustave Ducru in 1857. It was not until 1988 that it came under the banner of the Maroteaux family, marking the beginning of an era of modernity with the aim of obtaining great wines, irreproachable in terms of expression and complexity. François-Xavier Maroteaux is today the second generation to work in favor of this philosophy.

The Château Branaire-Ducru rests on magnificent deep gravel land on clay, facing the estuary of the Gironde. The 60-hectare vineyard is composed of 65% Cabernet Sauvignon, 28% Merlot, 4% Petit Verdot, and 3% Cabernet Franc.

The property also produces a Second wine, Duluc de Branaire-Ducru.

The wines of Château Branaire-Ducru are wines of emotion: fleshy, complex, and signalling a true expression of fruit.

Critics Château Branaire-Ducru 2005 Magnum.

Robert Parker
Wine Spectator
Jancis Robinson
Antonio Galloni
La Revue du Vin de France

Description Château Branaire-Ducru 2005 Magnum.

2005 has the reputation of being the "vintage of the century" in Bordeaux. Indeed, all the climatic conditions were favourable to give birth to a great vintage: a season marked by a constant sunshine without excess of heat, and an alternation of hot days and cool nights in August and September which allowed the berries to obtain a magnificent quality.

The color is a very deep red, turning to a very bright tile.

The bouquet offers a lot of freshness and incredible complexity, with aromas of very ripe black cherry, cardamom, peppery spices and menthol. We also perceive a nice touch of truffle and undergrowth.

Very supple at the attack, it offers a surprisingly fine flesh, letting explode flavors of black fruits, cocoa and vanillin. The tannins are elegant and chiseled, contributing to its powerful evolution with great density. It melts on a creamy, long and spicy finish. One of the most beautiful references of Saint-Julien without any doubt.

Food and wine pairing:

Château Branaire-Ducru 2005 in magnum will be marvelously appreciated with a tournedos Rossini, a rack of lamb confit, a truffled veal mignon cooked with string or a hare stew with grand veneur sauce. So many possibilities of food and wine pairing of the most tasty.

It will also be perfect with uncooked pressed cheeses such as Cantal, Edam, Morbier or Saint-Nectaire.

For dessert, enjoy it with a semi-cooked fondant, an opera cake or a three chocolate entremet.

Ageing potential and tasting:

Château Branaire-Ducru 2005 in magnum can be cellared for another ten years or so, as the large capacity of the format allows the wine to acquire greater aging potential.

However, with proper preparation, it can be enjoyed wonderfully today. To do this, place the bottle in the serving room the night before at a temperature ideally between 15 and 18°C and open it. Otherwise, open it and, if possible, decant it 5 to 6 hours before tasting.

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