1. Chateau Ducru Beaucaillou

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    • Sweetness:
    • Fruit:
    • Body:
      Full Body

    Tasting Note :

    Deep purple-black in color, the 2017 Ducru-Beaucaillou slowly unfurls to reveal beautifully fragrant notes of warm kirsch, wild blueberries, fresh red and black currants and violets with wafts of underbrush and Earl Grey tea. Medium-bodied, the palate has great freshness and elegance, with very well-played, plush tannins and bags of perfumed fruit, finishing on a lingering spicy note. The wine was aged for 18 months in 100% new French oak barrels. The blend is 90% Cabernet Sauvignon and 10% Merlot.

    • Vintage:
    • Score:
    • Size:
    • Appellation:
      Saint Julien
    • Classification:
      Grand Cru Classe En 1855
    • Food Pairing:

    Details :

    The must (juice, skin and pips) starts to ferment at between 28° and 30° (82°-86°F) for grapes from old vines and at slightly lower temperatures for younger plots. Alcoholic fermentation generally takes about 2 weeks, In November or December, with for Ducru-Beaucaillou between 50 and 80% in new wood, depending on the richness of the vintage.

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