France

Cabernet Sauvignon

Merlot

Ch. Ducru Beaucaillou

Ducru-Beaucaillou 2eme Cru Classe Saint-Julien

Bordeaux

Saint-Julien

Medium brick in color, the 1990 Ducru-Beaucaillou delivers notes of sweaty leather, iodine, and cigar box, giving way to a core of kirsch, Chinese five spice, plum preserves, and fallen leaves. The light to medium-bodied palate is graceful and satiny with delicate exotic spices and dried red berries flavors, finishing long and fragrant.

by Lisa Perrotti-Brown MW

Flott moden Bordeaux!

Flott farge og viser alder. Kanskje litt over toppen allerede men veldig fyldig. 

Mørk rubinfarge. Duft av bark, mose, tobakk
Fortsatt syre med smak av mørke frukter! Wow!

Amatør

Mørke bær, solbær, bjørnebær, blåbær, lær, blyantspiss, asfalt, jord, sopp. 

Veldig drikkelig nå! Fine raffinerte tanniner med god struktur (juicy) på bærene. Sitter lenge!

Sommelier

Deep garnet-purple in color. Strides out with classic notes of crushed black currants, fresh black plums, and pencil shavings, plus hints of violets, licorice, and black olives with a touch of menthol. The medium-bodied palate delivers a firm frame of grainy tannins and well-knit freshness to support the blackberry flavors and spicy undertones, finishing on a lingering anise note.

WSET 1

Deep damson colour, poised and intense, a serious wine with crushed mint, graphite and bitter black chocolate on the opening beats, setting the tone for a slow reveal of confident St Julien character. Powerful tannins convey purity and precision, set against creamy cassis and bilberry fruits, with softer smoked earth and baked spice, and a slate finish. The construction is careful and measured, extremely impressive, this is has decades ahead. 3.8ph, 95IPT. 100% new oak. 30hl/h yield.

Inside Bordeaux

Still in barrel at the time of tasting (bottling due in August 2023), showing a seductive smoked cedar, soot and campfire chararater, layers of sculpted dark fruits, and rose petal aromatics, this is well structured, softens in the mid palate to reveal creamy blackberry and raspberry fruit, with savoury salted cracker. Unquestionably one of the wines to go to within a challenging vintage, really stands out. Harvest September 23 to October 11. 100% new oak. A tiny crop, below 20hl/h, which accounts for the high percentage of Cabernet. Emmanuel Bonneau technical director, Eric Boissenot consultant.

I've tasted this vintage a few times recently, and each time its proved impossible to resist, showcasing precision and crafting, with concentrated and intense cassis and bilberry fruits, loaded up with cigar box, slate, sage and a delicate caress of crushed roses. Harvest September 11 to 30. Emmanuel Bonneau technical director, Eric Boissenot consultant. Anniversary of the founding 1720 marriage between Jacques de Bergeron and Marie Dejean, heiress of the vines that would become Ducru Beaucaillou, so this marks 300 years from the birth of the property.

If you like your St Juliens with finesse and balance, head to the 2019 vintage of Ducru, with its gorgeous slate, pencil lead, cigar box, cassis, bilberry, and mint leaf focus. This has tension and restrained tannic architecture, and yet opens up mid palate to allow the fruit to show its creamy side. Such clever construction, and hard to resist. Harvest September 20 to October 10. 3.8ph, 100% new oak. Emmanuel Bonneau technical director, Eric Boissenot consultant.

The 2018 Ducru-Beaucaillou, 85% Cabernet Sauvignon and 15% Merlot, is deep garnet-purple in color. It erupts with bombastic scents of creme de cassis, fruitcake, and black cherry preserves followed by touches of star anise, dark chocolate, cedar, and violets. The medium to full-bodied palate is rich, ripe, and impactful, delivering firm, ripe, grainy tannins and plenty of freshness, finishing long and spicy.

Aroma av krydder, sylta, mint, eukalyptus, vanilje, jordbær, sjokolade, anise, blåbær, 

Veldig fin og høy tanninstruktur, litt sylta, bra balanse, bra lengde, bærer litt preg av relativt svak årgang

Poeng 93

WSET 2

Fresh, intense and floral nose with fine layers with ripe dark fruit, cassis, black cherry with discreet oak, gentle notes of mocha and coffee bean with tobacco and sage. Very dense and persistent palate with well-preserved freshness, notes of crushed black currant with tobacco, sage and mint spiciness. Very digest and savoury finish with serious length, polished tannin like cocoa powder adding freshness and length.

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.

A blend of 90% Cabernet Sauvignon and 10% Merlot, the 2014 Ducru-Beaucaillou is deep garnet in color. It needs a fair bit of swirling to unlock notes of blackcurrant pastilles, baked plums, and tar, leading to hints of licorice, espresso, tapenade, and crushed rocks. The medium-bodied palate is taut and tightly wound with a firm frame of grainy tannins and seamless freshness, finishing long and earthy. It seems to be in a closed phase right now. Give it a couple of years to open out and then enjoy it over the following 12-15 years.

Softly-spoken in its tannic architecture, the sweet smoky oak is more evident than in the more powerful vintages, and this is ready to drink, almost unheard of for a 10 year old Ducru. Having said that, the blue fruit character is still delivering, and the flavours are drawn out by mouthwatering salinity on the finish. The finesse of St Julien wins the day in the end. Harvest September 26 to Octber 9, Eric Boissenot consultant. 80% new oak.

Deep ruby in colour, with a seductive smoky, campfire crackle on the aromatics and plentiful black fruits that are softening to autumnal berries but still so full of expressive liqourice, sage, crayon, eucalyptus and creamy tarte tartin. Balanced, delicious, with supple tannic architecture that is ready to release the fruits. No rush to drink but moving into its drinking window. 100% new oak. Harvest October 3 to 10. Eric Boissenot consultant, Virginie Sallette technical director.

Almost as much tannin as in 2010 in terms of analysis, because this was a dry year, with small berries. Touch of smoked herbs, dry leaf, fennel and liqourice, along with plentiful cassis and bilberry fruit. This still feels self-contained and confident, ready to drink although will soften further over next few years. Harvest September 5 to 25, 100% new oak, Eric Boissenot consultant, the first year of his working without his father Jacques, Virginie Sallette technical director.

This is intense, concentrated, spirals through the palate, grabbing you with satin-textured blackberry and bilberry fruits, showing depth and character. Plentiful tannins shot through with luscious juice from beginning to end, this stretches out, building flavours an inch at a time, confident and at the top of its game. Such well-judged appellation, estate and vintage signature, ticking all boxes of that particular holy trinity. Harvest September 29 to October 14. 100% new oak. The last vintage with Jacques Boissenot working alongside his son Eric, Virginie Sallette technical director.

Such confidence and character on display in this wine, and these were the years when all the work of the new team under Bruno Borie began to seriously come on line. Sculpted and richly spiced, with cloves, aniseed, fennel, edges of creme de cassis, beautiful depth to the fruit, walking the line of full ripeness that is such a signature of the generous 2009 vintage without sacrificing mint leaf and slate freshness. Harvest September 23 to October 9. 100% new oak.

At 15 years old from a lighter-styled vintage, this Ducru is pretty much at the perfect moment to drink. Edges of tobacco, cigar box, brambled fruit, soft raspberry leaf, gentle spice, turmeric and campfire smoke. The texture remains generous, absolutely ready to invite you in, still with balance and freshness. Harvest September 24 to October 7. Eric and Jacques Boissenot consultant. 80% new oak.

The 2006 Ducru-Beaucaillou is a blend of 75% Cabernet Sauvignon and 25% Merlot. Deep garnet in color with a touch of brick, it reveals notes of dried cranberries, preserved plums, and redcurrant jelly with hints of dried sage, unsmoked cigars, and sweaty leather plus a hint of graphite. The medium-bodied palate is refreshing and minerally, with chewy tannins and a minerally finish.

The 2005 Ducru-Beaucaillou, 63% Cabernet Sauvignon and 37% Merlot, is deep garnet in color with a touch of brick. It needs a fair bit of shaking before it erupts with the most spectacular perfume of kirsch, warm cassis, rose oil, and licorice, followed by hints of unsmoked cigars, crushed rocks, and fragrant soil. The medium to full-bodied palate has a firm, grainy texture and compelling tension, beautifully framing the red and black fruit layers, and finishing with a firework display of floral and mineral notes.

Made from 77% Cabernet Sauvignon and 23% Merlot, the 2004 Ducru-Beaucaillou is deep garnet in color with a touch of brick. It offers up evolved scents of tobacco leaf, cast-iron pan, Indian spices, and dried figs, leading to a core of prunes and warm cassis with an underlying waft of dried herbs. The medium-bodied palate has a lively backbone and chewy tannins supporting the mature black fruit and herbal sparks, finishing savory.

The 2003 Ducru-Beaucaillou, 80% Cabernet Sauvignon and 20% Merlot, is deep garnet in color with a touch of brick. It storms out of the glass with notes of prunes, blackberry preserves, and raisin cake, followed by notes of sandalwood, star anise, and unsmoked cigars. The medium-bodied palate is packed with black fruit preserves and exotic spice hints, framed by chewy tannins and just enough freshness, finishing long and earthy.

A blend of 82% Cabernet Sauvignon and 18% Merlot, the 2002 Ducru-Beaucaillou has a medium garnet-brick color. It opens with notes of sweaty leather, crushed rocks, iron ore, and dried Provence herbs, leading to a core of dried cranberries and kirsch, plus a hint of lavender. The light to medium-bodied palate delivers a lightly chewy texture and plenty of freshness to frame the mature, savory flavors, finishing minerally.

A blend of 68% Cabernet Sauvignon and 32% Merlot, the 2001 Ducru-Beaucaillou is medium garnet-brick in color. The nose shows maturity, yet still maintains a lot of fruit and freshness. Notes of dried roses, redcurrant jelly, cinnamon stick, and unsmoked cigars drift effortlessly from the glass, followed by hints of pencil lead, beef drippings, and tapenade. Medium-bodied, the palate has vibrant red berry and earthy layers, with soft tannins and fantastic tension, finishing long with a spicy and floral, perfumed lift.

A blend of 70% Cabernet Sauvignon and 30% Merlot, the 2000 Ducru-Beaucaillou is deep garnet in color, with a touch of brick. It swans out of the glass with gregarious, mature notes of cigar box, new leather, potpourri, and dried bay leaves, leading to a core of prunes, dried cherries, and fragrant soil, plus a touch of iron ore. The medium-bodied palate has compelling freshness and soft, silt-like tannins supporting the evolved black fruit and mineral layers, finishing long and graceful.

God bordeaux. Pen frukt, men tydelig preg av terriæraromaer også. Fyldig, avslipte tanniner, men også bra punch/intensitet på munn. Holder nok i mange år til

The 1996 Ducru-Beaucaillou, tasted at the chateau, is a blend of 75% Cabernet Sauvignon and 25% Merlot. Deep garnet-brick in color, scents of black cherries, redcurrant jelly, and pencil lead jump from the glass, leading to hints of Ceylon tea and clove oil. The medium-bodied palate has a velvety texture framing the delicate black and red fruit layers, with a lively backbone and a long, spicy finish.

The 1995 Ducru-Beaucaillou is composed of 65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Petit Verdot. Medium brick colored, it strides from the glass with confidently mature notes of prunes, stewed raspberries, and dried cherries, leading to underlying tobacco leaf, iron ore, sandalwood, and clove oil hints. The medium-bodied palate is soft and refreshing, expressive of exotic spices and earthy nuances, finishing with a minerally whisper.

Ruby red with a brown rim. Developed nose with blackberry, crowberries, leather, tobacco and minerals. Fresh acidity. Dark crouched berries with mature cherries and cassis. Licorice and tobacco. Integrated, but still present tannins. Long.

The cork on this one was a mess, but the wine was still very nice. Today Ducru-Beaucaillou make top tier wines. Way up there with the other big estates. Great stuff!

Expert

Certified Sommelier

Intens og kompleks - grafitt, søt pipetobakk, lær, sigar, mørk frukt. Vinen utvikler seg flott i glasset og hjernen henter frem minner som et lysbildeshow etterhvert som man fanger nye odører og finner en kognitiv kobling - slike viner skaper filosofiske øyeblikk. Vinen er overraskende viril og kjapp til beins, og drikker veldig fint der den er i dag. Det sekundære og tertiære «paddes» opp av en subtil og moden frukt. En nydelig vin som jeg aldri hadde tippet 1986 på blindt fra en av mine favorittadresser i Saint-Julien. 

Solbær, blåbær, eucalyptus, pepper, vanilje, blyantspiss, jernbanesviller og sigarboks.
Ettersmaken sitter lenge med mørke bær, peis, jord, krydder og treverk. Avslepne tanniner. 

Vinen har en ubalansert, markant syre som setter en demper på smaksbildet. Frukten er gjemt bak dette. Flasken var over the hill, men usikker hvor mye mer poeng en fin flaske har å gå på.

The 1966 Ducru-Beaucaillou, tasted at the chateau, is pale brick in color. It offers up delicate scents of tobacco leaf, dried cranberries, dates, potpourri, and dusty soil with underlying hints of dried herbs and wood smoke. The medium-bodied palate is light on its feet, with powdery tannins and a refreshing line, leading to a fragrant earth note on the finish of this pretty wine.

The 1961 Ducru-Beaucaillou, tasted at the chateau, is medium to deep brick in color. It opens with amazingly youthful, fragrant suggestions of cherry cordial, creme de cassis, rose oil, and spearmint, followed by touches of sandalwood and cigar box. The medium to full-bodied palate is rich and velvety, with a refreshing backbone to counter all that spicy fruit, finishing long and perfumed.

The 1959 Ducru-Beaucaillou, tasted at the chateau, is medium brick in color. It needs a lot of swirling and shaking to wake up a powerful perfume of dried cherries, fruitcake, Chinese five spice, and candied violets plus wafts of iron ore and incense. The medium-bodied palate maintains a solid backbone of grainy tannins and bags of freshness to support the surprisingly spritely black and red berry preserves flavors, finishing on a lingering ferrous note. A special experience like this is well worth the hunt for Ducru lovers.

The 1923 Ducru-Beaucaillou, tasted at the chateau, is pale tawny in color. Dried figs, date cake, powdered cinnamon, and Darjeeling tea drift slowly from the glass, leading to hints of caramel and espresso. The light to medium-bodied palate is chewy, with soft acidity and delicate flavors, finishing with lingering notes of baking spices.

The 1920 Ducru-Beaucaillou, tasted at the chateau, is pale tawny in color. Notes of toffee, praline, and dried figs slowly emerge from the glass followed by fragrant wafts of incense, oolong tea, sassafras, and cherry wood. The light to medium-bodied palate is racy, silken, and fleeting, with delicate dried berries and exotic spice flavors and an earthy finish.

Category	Red wine
Vinmonopolet no.
Producer	Ch. Ducru Beaucaillou
Vintages	1990
Country	France, Bordeaux, Saint-Julien
Bottle	75 cl

Alcohol	12.5 %
Acid	5,3 %
Sugar	< 3 g/l

Packaging	Glass
Cork type	Naturkork
Selection	Bestillingsutvalget
Wholesaler	Dørstad Grapes AS
Carrier	Dørstad Grapes AS