Chateau Branaire Ducru Duluc 2018

Chateau Branaire-Ducru is a distinguished Fourth Growth estate situated in the Saint-Julien appellation of Bordeaux, France. Saint-Julien is celebrated for producing red wines that harmoniously balance power and elegance, often characterised by their depth, structure, and longevity. The region's gravelly soils are particularly well-suited for cultivating Cabernet Sauvignon, contributing to the appellation's reputation for high-quality, age-worthy wines.​

This wine is a blend of 57% Cabernet Sauvignon, 39% Merlot, 3% Cabernet Franc, and 1% Petit Verdot grapes. This composition reflects the estate's commitment to showcasing the classic Bordeaux style, with Cabernet Sauvignon providing structure and depth, complemented by Merlot's roundness and the nuanced contributions of Cabernet Franc and Petit Verdot.​

The 2018 vintage experienced a challenging growing season, with a wet winter and spring leading to concerns about mildew. However, a hot and dry summer, followed by favourable autumn conditions, allowed the grapes to reach optimal ripeness. The harvest took place between 19th September and 10th October under excellent weather conditions. Post-harvest, the wine underwent fermentation in temperature-controlled stainless-steel vats to preserve the purity of fruit flavours. Malolactic fermentation was partially conducted in new oak barrels, enhancing complexity. The wine was then aged for 18 to 24 months in French oak barrels, with approximately 50% being new oak, imparting subtle spice and vanilla notes.​

The wine exhibits a deep garnet-purple hue. The nose is expressive and complex, featuring ripe black fruit aromas interwoven with fine spices. On the palate, the wine offers roundness and smoothness, indicative of the vintage's maturity. Ageing notes introduce subtle spicy hints, while a refreshing acidity supports a well-structured body. The finish is lively and persistent, showcasing the wine's balance and ageing potential.​

This red wine pairs well with classic dishes such as roast lamb, beef Wellington, or duck breast with a red wine reduction. It also complements aged cheeses like Comté or Gruyère. For a vegetarian option, consider a mushroom risotto or lentil stew.