Ducru Vertical

Paul and I came across a 95 and 96 Ducru being auctioned off and thought the price to be pretty fair. He managed to secure another vintage and Sasi happened to have another 2 vintages in storage so...what else but to do a vertical! For more, pl visit www.wadadvocate.blogspot.com

All the Ducrus were tasted blind and a vote was taken on the favourite vintage. I and 2 others picked the 86 while the most popular was the 85 followed by the 96.All of the Ducrus held up pretty well with the corks still very much in tact.

• 1978 Château Ducru-Beaucaillou 84 Points

  France, Bordeaux, Médoc, St. Julien

  Cat’s pee with some bread on the nose that evolves into green capsicum. Starting to wane with the last squeeze of dusty blueberry juice still in it. Graceful with age with a deathbed finish….taking its last breath.

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• 1985 Château Ducru-Beaucaillou 88 Points

  France, Bordeaux, Médoc, St. Julien

  Pungent indian flowers with milk chocolate notes that became more old tea-drinking cab driver smell. It eventually ends up with cigarette ash reminiscent of the “consulate” brand that I used to have to buy for my grandma. There is an interesting mix of green bell peppers with classic semi-sweet blackberries.

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• 1996 Château Ducru-Beaucaillou 90 Points

  France, Bordeaux, Médoc, St. Julien

  Violets with mandarin orange peels! Alcohol shows but is excellently balanced by the other aspects. Big and structured but not overbearing. Good dark berry fruits that ends with a spicy finish with hints of crayola!

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• 1986 Château Ducru-Beaucaillou 92 Points

  France, Bordeaux, Médoc, St. Julien

  Savory marmite intermixed with sweet cassis and black/blue fruits….throw in some chocolatey cocoa powder / dry earth too. Very infused and focused (but not sharp) nose that packs a padded punch. I just love the nose on this. Savory “al dente” ripe blackcurrant fruits with good length and staying power. Clean and dry finish.

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• 1995 Château Ducru-Beaucaillou 89 Points

  France, Bordeaux, Médoc, St. Julien

  Whiffs of blue flowers show on a rather expressive and big nose. Clean pure black fruits with good balance. It feels unready with lots of power raring to go but needing more time to rev up. Not getting as much as I would like but still very classic in its approach. 88+ to 90pts.

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Besides the Ducrus, we had a few other exceptional aged bordeaux wines generously contributed by Sasi and Paul too.

• 2005 Domaine Thibault de Planiol Corton 84 Points

  France, Burgundy, Côte de Beaune, Corton Grand Cru

  Dark red. Good colour. The first tasting from the bottle showed very dense nose of brambles, ripe cherries and unmistakable cocoa coffee dominating. Sour cherries carry most of the palate but still gentle on the palate. Very sharp focus with biting tannins. When tasted after 12 hours bottle decanting, the nose seem more closed than at the start…somehow disappointing with simple cherries showing both on the nose and palate. Maybe it’s sleeping and needs even more time to blossom. I still feel good fruits and depth on the body. Really felt impressed at the start but am somewhat let down later….it’s like finding out you struck toto but realized almost half of Singapore won it too. 81+ to 85+ pts.

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• 1996 Château Léoville Poyferré 91 Points

  France, Bordeaux, Médoc, St. Julien

  Also showing lots of horse and bell pepper greenness. Big wine on the onset but still very elegant with finesse. Exceptional like a lady with style.

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• 1996 Château Pontet-Canet 90 Points

  France, Bordeaux, Médoc, Pauillac

  Smell of sweat from a horse that eats nothing but green bell peppers. I like the greenness exuding from the wine with mineral spice. Dry smooth tannins ending in a clean finish. The reason why Bordeaux wines are special…this middle-aged dame is al dente with its show of fruit, alcohol and tannins. Lovely.

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• 1989 Château Doisy-Védrines 89 Points

  France, Bordeaux, Sauternais, Sauternes

  Nail varnish and pop corn syrup! Exceptionally still fresh and floral fresh. I feel some caramel-flavoured popcorn as well. Great balance achieved on the sugars and fresh acidity.

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