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Château Branaire-Ducru 2010

$253.50 per bottle

  • $253.50 per 1 bottle case 25% DISCOUNT

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Château Branaire-Ducru is situated on the opposite side of the road from Château Beychevelle in the south of the St-Julien appellation. Patrick Maroteaux has owned the property since 1988 and he has invested heavily in new plantings as well as installing a spanking new cuvier and an ultra-modern chai.

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Château Branaire-Ducru is situated on the opposite side of the road from Château Beychevelle in the south of the St-Julien appellation. Patrick Maroteaux has owned the property since 1988 and he has invested heavily in new plantings as well as installing a spanking new cuvier and an ultra-modern chai.

Branaire-Ducru's 60 hectares of vineyards are planted with Cabernet Sauvignon (70%), Merlot (22%), Cabernet Franc (5%), and Petit Verdot (3%). The wines are matured in oak barriques (65% new). The proportion of Cabernet Sauvignon in the blend is even higher than that in the vineyards: 80-85% in most years, which is one of the highest in the Médoc.

Branaire-Ducru produces a pure and classic St-Julien which is elegant, ripe, supple, and well-balanced. It is classified as a 4ème Cru Classé.

Robert Parker
Robert Parker
94 This wine is more backward than I would have normally expected, but nevertheless, it is very impressive. The 2010 Branaire-Ducru displays an inky bluish-purple colour and loads of mulberry, raspberry, black currant, graphite, and floral notes in its intense aromatics. Medium to full bodied, with sensational ripeness, purity, texture, and length, the tannins are slightly more prominent than I remember from barrel, but they are sweet and ripe (as opposed to astringent and bitter). This beautiful wine needs 4-6 years of cellaring and should keep 25-30 years.
Name Château Branaire-Ducru
Vintage 2010
Type Rouge / Red
Appellation Saint-Julien
Classification 4em Cru Classé (4th growth)
Grape Varieties Cabernet Sauvignon; Merlot; Cabernet Franc
Format 750ml
Average Age of Vines 35 years old
Production 150,000 bottles
Soil Deep quaternary gravels with clay in the subsoil
Winemaking Fermentation in stainless-steel vats at 26-28c followed by 3 weeks' maceration by parcels.
Ageing 16-20 months in oak barrels (60-65% new oak)
Website http://www.branaire.com/
Food Pairings Lamb; Game Animals; Beef
Occasions Romantic Dinner; Celebrations; Business Dinner; Anniversary
When to Drink Enjoy over the next 20 Years