Description

With its high proportion of Cabernet Sauvignon and significant presence of gravel (or ‘pebbles’, from which it takes its name), the Saint-Julien Ducru Beaucaillou is a wine with excellent ageing potential, as exemplified by this sumptuous 1995 vintage. Now fully mature, one can appreciate the aromatic profile and the evolution of the bouquet, enhanced by cedar wood and spices. Never ostentatious or over-extracted, the wine shines with its silkiness and persistence. This is a truly great wine, easy to drink and well-balanced. Its great freshness on the finish and the elegant texture of its tannins are a testament to the exceptional character of its terroir. A superb bottle!

History of Château Ducru-Beaucaillou

Château Ducru-Beaucaillou owes its name to these ‘beautiful stones’, known as Günzian gravels – quartz pebbles carried by the early Gironde river at the start of the Early Quaternary, likely some two million years ago. One need only take a stroll through the vineyards to gather a rich lithological harvest. Lydian from the Pyrenees, flint, quartz, agatoids… These Günzian gravel deposits have created poor soils, whose agronomic poverty guarantees the wines’ exceptional quality. A natural choice.

Owned by the Borie family since 1941, Château Ducru-Beaucaillou owes part of its name to its rocky terroir, strewn with imposing boulders. The other part comes from one of its owners, Bertrand Ducru, who acquired the estate from the Bergeron family in 1795. Bertrand Ducru’s tenacity enabled Château Ducru-Beaucaillou’s wine to carve out a prominent place within the highly competitive Bordeaux wine region. Thus, in the 1855 Bordeaux wine classification, its ranking as a Second Grand Cru placed it at the pinnacle of the future Saint-Julien appellation. Following the Ducru era, which came to an end in 1866, the estate remained in the limelight under its new owners. In 1878, Château Ducru-Beaucaillou once again made a name for itself when its new owner, Nathaniel Johnston, developed, together with his estate manager Ernest David, the famous ‘bouillie bordelaise’, which proved highly effective against mildew, a disease that was hampering wine production in south-western France. Now under the management of Borie, Château Ducru-Beaucaillou remains a safe bet in Saint-Julien. (source: La Revue du Vin de France and Château Ducru Beaucaillou)

What to eat with a 1995 Saint-Julien Ducru Beaucaillou?

• Matured beef
• Game
• Tournedo Rossini
• Mushrooms: porcini, chanterelles…
• Truffle risotto

Some photos of the last available bottle of Château Ducru Beaucaillou 1995