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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 529 notes) - hiding notes with no text | | | Tasted by LIE-user on 4/30/2024 & rated 95 points: Amazing „senior“ BDX. Just perfect now and probably for 5 or so more years. No need to hurry, but I don’t think it will get any better.
Nowadays lots of even premium wines are made for young drinking pleasure. But ripened wines like this one show, that you miss most of the fun without that boring and old-fashioned „storaging“. (238 views) | | | Tasted by Rbhan12 on 4/28/2024 & rated 93 points: Agree with other notes this is a textbook aged BDX. Never had this chateau but have a general understanding of their style. Decanted off sediment and followed for an evening.
Dusty leather, cedar, dried tobacco on the nose. Still some powerful rounded fruit on the finish that showed equal to dusty earth and clay pot. A good bit of tannins still present, as they faded with time in the decanter the aged notes of this wine became more prominent. Very long finish. Towards the end of the night this was drinking like a proper Claret.
Drinking in a very good spot if you are a Claret fan. Obviously high quality and a very complete, well rounded wine that is worthy of its fame.
Solid 93 (343 views) | | | Tasted by Bobbbob88 on 3/5/2024 & rated 96 points: Showing lovely dusty leather and cedar notes on the nose that are complimented by soft licorice raspberry and blackberry preserves. The wine is beautifully balanced with flavors of forest floor and mushroom then rounds out with soft truffle and blackberry. This wine has held up beautifully and is drinking very nice. (3/5/24) (1698 views) | | | Tasted by Gas Station Wine Guy on 2/19/2024 & rated 95 points: Textbook aged bordeaux. (1568 views) | | | Tasted by Sanfoan on 1/3/2024: Opened the bottle and took out a glass. Let the wine breathe in the bottle for a few hours. Wine was still closed, so I decanted it. Still closed even after several hours. The cork was intact, perfect fill, and barely anything creeping up on the cork. Honestly, this cork looks brand new.
Presented as incredibly closed upon opening. Even after two hours of air and a subsequent two-hour decant, it remained relatively closed but somewhat more approachable. However, not much came through during the first few hours of drinking. Two days later, upon revisiting, the wine exhibited a remarkable transformation. On the nose, it offered enticing aromas of blackberries, graphite, blackcurrants, plums, and a touch of mint. On the palate, it showcased a velvety texture, endless length, and persistent tannins. The nose and palate included blackcurrants, blackberries, dark plums, along with subtle notes of iron, blood, mint, tobacco, and leather. Overall, it evolved from initially closed to an incredible and complex wine, just wow! I don't think I would revisit this for another few years - I would say consider cellaring for another five years. (2311 views) | | | Tasted by aultrawines on 12/26/2023 & rated 92 points: Excellent level - from auction, slightly muted on opening, needed 1-2 hours in the decanter (and evolved over the evening) to really come together and open itself up, but nuanced and classic once in position (1840 views) | | | Tasted by VAGentleman on 12/26/2023 & rated 91 points: 2 hour decant. Tannins full at outset. Bit of must on opening but gone quickly. Tannins mellowed by one hour. At 2 hours ready, Robust dark fruit with tobacco, leather, some fern. Thins out a bit over the mouthful but elegant long finish. (1803 views) | | | Tasted by Decanting Queen on 12/25/2023 & rated 93 points: This is the same rating as the last time I had this wine a few years ago, however I suspect this could easily get to a higher score with more air. Opened and decanted for Christmas dinner about 2 hours before eating. Tasted at first opening—the nose was stunning and open full of plummy fruit, but the palate was completely closed. I would have given this at least 5 hours if I could have convinced my hangry family to eat later (I mean, wine is far more important than food, right?)
But it was almost there by the time we sat down for dinner. The nose still so expressive, now with tobacco and pencil lead to accompany the rich plummy fruit. On the palate the tobacco notes prevailed with the fruit poking through with hints of what it could be. Excellent structure and a long life ahead for my remaining bottles.
I snuck 4 oz to try on day 2 or 3 and will update if there is any change. (2010 views) | | | Tasted by Romz on 11/23/2023 & rated 95 points: 23112023 - Ducru Beaucaillou dinner at Potager KL. Was totally amazed and this left me almost speechless. Amazing nose from the start. Balanced dried fruit, sexy barnyard, manly musk but yet so much elegance. A ballerina doing the tango on my palate. Wow!! (2016 views) | | | Tasted by mdefreitas on 11/5/2023 & rated 94 points: This took a bit of air to open up, but it proved to be in a nice drinking window. Silky, melt-in-your-mouth tannins, cedar, dark fruits and leather. Beautifully balanced. (1946 views) | | | Tasted by jonanator on 9/29/2023 & rated 94 points: In a great spot after a few hours in decanter. Really lovely. (2151 views) | | | Tasted by tastefuldrop on 9/4/2023 & rated 98 points: Thank you Lisa Perrotti-Brown for your excellent mentions of Indian spices, plums, figs and espresso on the nose. You are spot on. I was especially enjoying the exotic spices.
This full bodied gem of a wine is in perfect shape and should keep at peak for another decade.
Seems like I’ve enjoyed this wine even more than Lisa Perrotti-Brown, hence my 98 points. (1739 views) | | | Tasted by liber on 8/31/2023 & rated 94 points: 16th of 24, decanted an hour, perfect cork and level, consistently excellent and little changed since last bottle in July 21, fragrance even more enthralling than palate, touch of ash now in flavour profile, but well covered by graphite laden black fruit, and good drive and persistence, nice old style elegant Ducru on maturity plateau with balance to hold for 15+ years. F+ (18). (2308 views) | | | Tasted by rcg62 on 8/12/2023 & rated 93 points: Amazing how youthful this remains. Color is beautiful. Lots of structure. We pretty much popped and poured, and in hindsight, I think an hour or so decant would have improved it, as it softened over time. Lots of blue/black fruit on the nose and more there on the palate. Probably a notch below “excellent” (less of the soft fruit I associate with other top St Juliens) but despite being 28 years old, I think this one improves and has a long life ahead. Very much enjoyed it. (2046 views) | | | Tasted by BradE on 7/16/2023: Decanted for four hours. A touch of green on the nose and palate when opened, which dissipated. Classic, old school, and still a youngster at twenty eight years old. In the good to very good camp, with years of life ahead. (2471 views) | | | Tasted by perlasteve on 6/17/2023 & rated 89 points: Disappointing. Would not open up, even with 2 hour decant. Just flat without any real personality. Stored well underground cellar for ten years. Auction bought. Bottle looked good. Great recent reviews.
Either too late or too early. Tend to think too early. Hints of things, like balance and hidden tanins. I feel that if could have waited two days, it would be revealing itself. At restaurant, should have recorked and taken home. Carry backup wine. (2363 views) | | | Tasted by jjh49 on 6/13/2023: Plenty of time left in this bottle. I'm going to hold my last bottles a few ore years. (2332 views) | | | Tasted by pavese on 6/5/2023 & rated 93 points: Excellent wine, tertiary dominated, animal, savory, spice, farmyard a bit. The fruit is surprisingly fresh given the age. Finish a bit lacking, though. (2073 views) | | | Tasted by MasterWis on 5/26/2023 & rated 95 points: Wine is at peak and might start to decline so Drink Now.
Beautiful tertiary aromas and nose, palate is harmonious, lots is happening, slightly less intense on the finish (open 1h ahead and poor would be my reco, no need to long decanting, will lose some sharpness on the end). (1923 views) | | | Tasted by dream on 5/4/2023 & rated 95 points: Wow, best bottle yet of this wine that has now reached its plateau of maturity. It possesses a gorgeous silky texture with layers of black fruit and good freshness. The finish is just so good with complex notes of graphite minerals and Asian spices. I love where this wine is right now from well-stored bottles. Double-decanted 5 hours. (2207 views) | | | Tasted by TexasBob on 3/24/2023 & rated 93 points: Cloudy crimson with the barest hint of browning at the edges under the light. Eucalyptus and menthol at the beginning nose, which is rare in my experience, with milk chocolate undertones. The bouquet is absolutely delightful. Notes of fungi, black loam, sweet mushy red fruits, and tons of aged nuance. Delightful. (2241 views) | | | Tasted by egoya on 2/24/2023 & rated 93 points: Was a little bit worried that this wine might be on the decline. Not this bottle. Relatively slim, old-style elegant wine, but overall less spectacular than I expected. (2393 views) | | | Tasted by hargy on 2/24/2023 & rated 93 points: certainly mature, this is surprisingly lightweight but that may be just a stage and it may well "fill" again as it develops - lovely wine and quite distinctly a Ducru-Beaucaillou, it is complex and really quite long, and may well improve (2606 views) | | | Tasted by TexasBob on 2/17/2023 & rated 93 points: Brilliant medium ruby with zero sign of color degradation. The nose opens with tar, eucalyptus, dark chocolate, and a hint of mint, all more reflective of an aged Shiraz than an aged Bordeaux. Delicious with the tingling typical of eucalyptus but just a hint of the taste and mixed berries. (2500 views) | | | Tasted by Rgentile on 2/10/2023 & rated 92 points: This wine is still showing some dark fruits along some cedar and pencil notes but lacked acidity. I think this is on the decline.
JohnLi's note is spot on, drink up. (2604 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Nov/Dec 2023, Issue #108, Recently-Tasted Bordeaux Winter Of 2023-2024 (11/1/2023)
(Château Ducru-Beaucaillou (recorked at château in 2011)) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/24/2022)
(Ch Ducru-Beaucaillou St-Julien Red) Subscribe to see review text. | By Yohan Castaing
Decanter, Château Ducru-Beaucaillou vertical tasting: 1953-2018 (6/1/2021)
(Château Ducru-Beaucaillou, Cabernet Sauvignon, St-Julien, Bordeaux, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/6/2014)
(Ch Ducru-Beaucaillou St-Julien Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2012, Issue #39, Château Ducru-Beaucaillou: One of Bordeaux’s Greatest Estates
(Château Ducru-Beaucaillou) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/17/2011)
(Ch Ducru-Beaucaillou St-Julien Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, March 2010
(Chateau Ducru-Beaucaillou St Julien) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/25/2005)
(Ch Ducru-Beaucaillou St-Julien Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2002, IWC Issue #103
(Chateau Ducru Beaucaillou Saint Julien) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/28/2002)
(Ch Ducru-Beaucaillou St-Julien Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, 1995 and 1994 Bordeaux (May 1996) (5/1/1996)
(Ducru-beaucaillou Ducru-beaucaillou) Subscribe to see review text. | By Neal Martin
Vinous, Where the Heart Is: Ducru-Beaucaillou 1934-2018 (Jul 2022)
(Ducru-Beaucaillou Ducru-Beaucaillou Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (5/4/2013)
(Château Ducru-Beaucaillou) Very dark red violet color; tart red currant, tart black currant, olive, cedar, tobacco nose; maturing, tart currant, olive, cedar, roasted meat palate; medium-plus finish 93 points | By Richard Jennings
RJonWine.com (5/17/2007)
(Château Ducru-Beaucaillou) Mushroom, leather nose; tight, mushroom and leather palate with sweet tannins; medium finish 92 points |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Decanter and Winedoctor and Vinous and RJonWine.com. (manage subscription channels) |
| Château Ducru-Beaucaillou Producer website - Read more about Chateau Ducru Beaucaillou
A visit to Ducru Beaucaillou -https://unwindwine.blogspot.com/2019/08/ducru-beaucaillou.html
"Pour Boys" Chicago vertical tasting of Ducru Beaucaillou -
https://unwindwine.blogspot.com/2019/11/ducru-beaucaillou-vertical-showcases.html
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Julien VdB
Read more detailed information on St. Julien and its wines The seventeenth century pioneers Traces are to be found of a Saint-Julien de Rintrac, perhaps Saint-Julien's earliest name, as from the thirteenth century. But we have to wait until the seventeenth century pioneers, urban and rural aristocrats, discover the exceptional merits of these terroirs.
Traces of this system still exist today in the structure of estates within the appellation: by the side of the two villages of Beychevelle and Saint-Julien, the large estates are heavily preponderant, representing more than four fifths of the total surface of vineyards.
The terrain is practically identical over all the commune. Only the proximity of the estuary, sometimes close, sometimes further away, can cause slight variations in climate. In fact, Saint-Julien-Beychevelle's layer of gravel takes the form of a huge rectangle over 3 miles long and 2 miles wide. And the alluvial deposits are particularly well fragmented into ridges of Garonne gravel of the early Quaternary. Accordingly, the vines are safeguarded from stagnant water.
The wines from the Saint-Julien appellation may be recognized by their unparalleled bouquet, particularly harmonious and mild. They have a fine deep colour and combine the finesse of their aromas and a solid constitution. They have body, are very rich in flavour and have a delicious and delicate bouquet.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Saint-Julien appellation of controlled origin, red wines must:
- come from the commune of Saint-Julien and from precisely defined parcels in the communes of Cussac, and Saint-Laurent, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions: grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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