2019 Château Ducru-Beaucaillou
Community Tasting Note
sh6k Likes this wine:
Saturday, February 4, 2023 - Way too young but I wanted to understand first hand what way too young means for a good Bordeaux (with the comparison in mind to the 2009 DBC (as the kids say) I had last week).
Oak dominates — butter and tannins and spice and just plain wood. With no decanting, a bitter / pine / juniper note on the palate. After 90 minutes of decanting plus aerating with a milk frother, pretty darn good. Not up to the 2009 but very drinkable.
Cassis and dark fruits, still a movie theater full of butter, spice and cedar. Bacon. Intimations of tobacco but not fully there yet. Tannins are in no way overpowering. Coherent solid core structure — the youth means there are flavors going off in their own directions, but there’s a large core that holds together.
Anyway — drinks pretty well now after a good decant, and has the structure to be brilliant with more time.
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4 comments have been posted
5 people found this helpful, do you? Yes - No / Report Issue (10,744 views)
Comment posted by Canoehead:
2/5/2023 9:57:00 AM - Great TN. Fascinating application of a milk frother. Have you done that form of aeration often?
Comment posted by sh6k:
2/5/2023 11:05:00 AM - Yeah, been doing it ever since Modernist Cuisine came out (10 years ago?) and recommended blender decanting. This is much more convenient — you can do it right in the glass with a small pour and see how you like it and let everyone do as much or as little on their own glasses. You still want to wait a few minutes or more to let the oxygen do its thing, but it’s very effective / aggressive — sometimes that’s great sometimes too much.
Comment posted by Canoehead:
2/5/2023 2:26:00 PM - Fascinating, thanks
Comment posted by ThomasB99:
4/15/2023 7:54:00 PM - Awesome. Milk frother... I love the application! Air infusion can really transform wine in incredible ways. Usually i just shake a less-than-full bottle several times to stimulate it. I'll have to try the froth method sometime.