WHAT

58% Merlot, 39% Cabernet Sauvignon and 3% Petit Verdot

WHERE

Bordeaux, France

WHEN

2017

HOW

The vinification of each plot is done individually to optimize the choice of blends. Moreover, the fermentations are carried out separately and customized to take account of terroir, grape variety and vintage characteristics. Extraction is gentle and the must is kept at traditional temperatures with moderate lengths and frequent pumping-over. The press drains off continuously into barrels to facilitate the selection of the press-wine batches. Malolactic fermentation is managed in vats for optimal control. The wine is barrelled in individual batches immediately after malolactic fermentation. Blending takes place during the first racking operation; for La Croix de Beaucaillou, between 20-40% of new wood is used depending on the richness of the vintage. The barrels (225L Bordeaux barrels, French oak) are supplied by 5 carefully selected cooperages.

Aging: The wine is matured for 12 months. Bottling is performed with special care in regard to both oenological controls and homogenization of the overall batch. The 5 cork makers supplying the estate have signed a detailed and stringent quality charter.

WHY

The wine produced here was classified as one of fifteen Deuxièmes Crus (Second Growths) in the original Bordeaux Wine Official Classification of 1855. Château Ducru-Beaucaillou is named after the beautiful, large stones found in its unique wine-growing terroir. This exceptionnal ecosystem produces fine, elegant, tasty wines, with a long finish – in short, archetypal Saint-Julien wines.

WHO

The history of Château Ducru-Beaucaillou is closely linked with that of the five families who have owned it and lived in it since it was built in 1720. One of the 61 red ‘grands crus’ classified as a second cru in the famous Bordeaux Wine Classification of 1855, it has been in the Borie family for over 60 years. Today, while many Bordeaux chateaux are owned by remote conglomerates or absent landowners, the borie family lives on the estate on a daily basis and continues to put its imprint on his highly reputed estate, with the assistance of loyal and enthusiastic team.

FOOD PAIRING