Château Ducru-Beaucaillou 2018

The 2018 vintage is a great wine year in Bordeaux, the scene of many climatic acts that dictated the dance. The spring was rather constraining for the technical teams of the Ducru-Beaucaillou vineyard, but the summer turned out to be beautifully sunny. The exceptional conditions that lasted from August until October allowed us to harvest grapes of great aromatic richness, loaded with color and tannins.

Blend of the 2018 vintage: 85% Cabernet Sauvignon, 15% Merlot.

The color is purple, almost ink black, decorated with beautiful purple highlights.

The nose reveals intense notes of red fruits, black cherry and creme de cassis, complemented by a floral hint of violet, toasted hazelnut and pepper.

Smooth from the start, it reveals a dense and voluminous texture, supported by tannins of a rare elegance. With crisp blackberry, black olive and spice flavors, it evolves with great freshness and refinement, before blossoming into a vibrant, long and persistent finish. A great success for this must-have Saint-Julien vintage.

Food and wine pairing:

Château Ducru-Beaucaillou 2018 will go very well with a matured rib of beef cooked on vine shoots from the Médoc, a rack of lamb confit, a duck breast with a cep sauce or a pavé de biche with a mushroom crumble.

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

For dessert, the pairing will be exquisite with a black forest, a crispy three-chocolate dessert or a coffee tart.

Ageing potential and tasting:

Château Ducru-Beaucaillou 2018 is a Saint-Julien promised to be very long-lived, able to wait another 10 to 15 years to refine itself. Its peak will be reached between 2035 and 2038.

However, it can be appreciated at its true value now if it is properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. If not, open it and decant it ideally 6 to 7 hours before tasting.

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