Bruno Borie’s Château Ducru Beaucaillou is a sensation and offered at a bold price of @ £1,700.00 IB per case or £850.00 IB per case of six. Will the savvy buyer take Poyferré over Ducru as the scores are very close...?
Jane Anson - Another exceptional success for St-Julien in 2016, following the longest growing season in the recorded history of the property. Reasonable alcohols, because of the slow maturation, emphasise the juiciness of the fruit. Hugely intense and concentrated black brambly fruits, with layer upon layer of stunning liquorice, dark chocolate, rich black cherry and graphite. This is an utterly beautiful wine and it approaches the essence of what owner Bruno Borie must want for this estate, I am sure. It is easy to imagine uncorking this with excitement in 10 or 15 years. The final blend is 85% Cabernet Sauvignon and 15% Merlot, with a high tannin index of 80IPT and a 3.71pH, aged in 100% new oak for 18 months.
Offers a scintillating display of roasted apple wood, incense and warm ganache before the core of cassis, plum preserves and raspberry reduction starts to step forward. The finish, loaded with grip but remarkably polished, pulls everything together. A huge, undeniable wine, overt in style.
Very focused and reserved with a mineral, blackberry, licorice and blackcurrant character. Full and refined. Walking a tightrope between steely tannins and dark fruit. This is highly intellectual and unique. Great finish. Remake of the extraordinary 2014? Stronger than the 2015, for sure.
Very dark. Racy and sinewy with lots of richness and energy. Smooth and supple and quite sweet – arguably too sweet? – but with masses of tannins buried down there. Blackberry compote mixed with health juice.
The 2016 Ducru Beaucaillou is a blend of 85% Cabernet Sauvignon and 15% Merlot cropped at 36 hectoliters per hectare between 24 September and 14 October and matured in 100% new oak barrels (for a total of 18 months). The alcohol level comes in at 13.63% with a pH of 3.71. The bouquet is very closed at first, and so I aerated the Grand Vin by transferring from one glass to another. It gradually unfurls to reveal scents of blackberry, bilberry, cedar and a touch of pencil lead. The palate is medium-bodied with a firm backbone cloaked in layers of black fruit. The new oak is probably more present here than some of its peers, but there is more than sufficient substance to absorb that. The mineralité surfaces right towards the persistent finish, completing what is a Ducru Beaucaillou built for the long term.