The 2019 vintage is a beautiful vintage that has experienced climatic phases of slowing down and accelerating. We will particularly remember a scorching summer with strong heat in June and July compensated by saving rains in August which favored a perfect maturation of the berries. The month of September finally offered a very nice harvest.

Blend of the 2019 vintage: 56% Cabernet Sauvignon, 35% Merlot, 4% Cabernet Franc, 5% Petit Verdot.

The robe shows a dense and deep color, almost black purple.

The nose is bursting with freshness and aromatic expression, with notes of red fruits such as strawberry and raspberry, toasted oak and roasted cocoa.

The palate is round, dense and offers a lot of structure with a beautiful finesse. The tannins are elegant and racy, giving the sensation of a balanced power. The flavors of jammy black fruits, blackberry and blackcurrant, and spices are prolonged until the finish, very long, powerful and noble.

Food and wine pairing:

Château Branaire-Ducru 2019 can just as easily accompany a roasted shoulder of lamb with forest apples as a duck with figs and cherries. But it also goes well with a salmis of pigeon, a roasted Bresse chicken or pasta with truffles.

Enjoy it with a soft cheese with a bloomy rind such as Brie, Coulommiers, and other types of cheese such as Edam or Gouda.

For dessert, enjoy it with a coffee tart, a hazelnut praline dessert or a Russian.

Cellaring potential and tasting:

Château Branaire-Ducru 2019 is a Saint-Julien with great cellaring potential, which will be able to last through the years thanks to its excellent aging potential and will reach its peak between 2040 and 2045.

To appreciate it today, take care to serve it at a room temperature between 15 and 18°C, having previously decanted the bottle 4 to 5 hours before tasting.

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