Chateau Ducru-Beaucaillou 2018 Saint-Julien Grand Cru Classe

Château Ducru-Beaucaillou 2018

Bordeaux - Saint-Julien - 2ème Grand Cru Classé - Château Ducru-Beaucaillou

2nd Grand Cru Classé in 1855

$219.58 $219.58 Tax excl.
Bottle 0.75L
In stock

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Cabernet Sauvignon 85%
Merlot 15%
Château Ducru-Beaucaillou

Château Ducru-Beaucaillou

A magnificent property overlooking the Garonne River from the heights of the Saint-Julien appellation, Château Ducru-Beaucaillou enjoys a reputation that is no longer to be proven. The history of Château Beaucaillou dates back to the 13th century, but it is from 1795 that it will start to make a name for itself, when it is acquired by Bertrand Ducru who will add his name to it.

The summit is reached when it is crowned with the title of Second Grand Cru Classé in 1855, at the time of the famous classification of the wines of the Medoc. The Victorian-style building of Château as we know it today was completed at the end of the 19th century, under the aegis of its owner at the time, Nathaniel Johnston, a merchant of Bordeaux. Since 1941, it has belonged to the Borie family, Bruno-Eugène Borie being today the third generation to raise it ever higher in excellence.

The 75-hectare vineyard is located on an exceptional terroir, the soils being composed of gravel near the Gironde estuary, which allows the vines to be protected from frost thanks to a thermal regulation. A soil which allows the blooming of the Cabernet Sauvignon planted at 70%, where it reaches an optimal maturity, as well as the Merlot at 30%. The wines are aged for 18 months in oak barrels, 60% of which are new.

The Château produces a Second wine, Croix de Ducru-Beaucaillou, on parcels located further west in the Saint-Julien appellation.

The Château Ducru-Beaucaillou is recognized today as one of the greatest wines of Saint-Julien, loaded with history and impeccable rigor. The wines are powerful, balanced, fleshy and mature with time.

Critics Château Ducru-Beaucaillou 2018.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Antonio Galloni

Description Château Ducru-Beaucaillou 2018.

The 2018 vintage is a great wine year in Bordeaux, the scene of many climatic acts that dictated the dance. The spring was rather constraining for the technical teams of the Ducru-Beaucaillou vineyard, but the summer turned out to be beautifully sunny. The exceptional conditions that lasted from August until October allowed us to harvest grapes of great aromatic richness, loaded with color and tannins.

Blend of the 2018 vintage: 85% Cabernet Sauvignon, 15% Merlot.

The color is purple, almost ink black, decorated with beautiful purple highlights.

The nose reveals intense notes of red fruits, black cherry and creme de cassis, complemented by a floral hint of violet, toasted hazelnut and pepper.

Smooth from the start, it reveals a dense and voluminous texture, supported by tannins of a rare elegance. With crisp blackberry, black olive and spice flavors, it evolves with great freshness and refinement, before blossoming into a vibrant, long and persistent finish. A great success for this must-have Saint-Julien vintage.

Food and wine pairing:

Château Ducru-Beaucaillou 2018 will go very well with a matured rib of beef cooked on vine shoots from the Médoc, a rack of lamb confit, a duck breast with a cep sauce or a pavé de biche with a mushroom crumble.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, the pairing will be exquisite with a black forest, a crispy three-chocolate dessert or a coffee tart.

Ageing potential and tasting:

Château Ducru-Beaucaillou 2018 is a Saint-Julien promised to be very long-lived, able to wait another 10 to 15 years to refine itself. Its peak will be reached between 2035 and 2038.

However, it can be appreciated at its true value now if it is properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. If not, open it and decant it ideally 6 to 7 hours before tasting.

The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.