Château Ducru-Beaucaillou

Saint-Julien Red Bordeaux Blend

9.32349 ratings
9.3574 pro ratings
St. Julien, Médoc, Bordeaux, France
Red Bordeaux Blend
Chili & Hot Spicy, Potato, White Rice, Mushrooms, Pasta, Pork, Salami & Prosciutto, Pungent Cheese, Lamb, Tomato-Based, Onion, Shallot, Garlic, Beef, Hard Cheese, Venison
Top Notes For
Lee Pitofsky

When 78 Ducru is on it’s an amazing example of aged Bordeaux but they’re incredibly inconsistent. This was a stunning bottle but two were corked before it. A perfect pairing with black truffle tagliatelle.

When 78 Ducru is on it’s an amazing example of aged Bordeaux but they’re incredibly inconsistent. This was a stunning bottle but two were corked before it. A perfect pairing with black truffle tagliatelle.

Feb 16th, 2025
Jay Kline

Poured into a decanter about 30min prior to service and enjoyed over the course of several hours. This bottle of the 1985 was more recently acquired from the chateau and in pristine condition. The wine pours a deep garnet color with a near opaque core; medium visit with moderate staining of the tears. On the nose, the wine is vinous with notes of ripe and desiccated dark and red fruits: black currants, mixed brambles, tobacco, pencil shavings, some dried purple flowers, some green bell pepper, mushrooms, leather, some ferrous earth and gentle warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Elegant and beautiful this was such a fun and rewarding wine to follow as the hours rolled by. A very strong showing at 40 years young and not slowing down soon. Drink now through 2040.

Poured into a decanter about 30min prior to service and enjoyed over the course of several hours. This bottle of the 1985 was more recently acquired from the chateau and in pristine condition. The wine pours a deep garnet color with a near opaque core; medium visit with moderate staining of the tears. On the nose, the wine is vinous with notes of ripe and desiccated dark and red fruits: black currants, mixed brambles, tobacco, pencil shavings, some dried purple flowers, some green bell pepper, mushrooms, leather, some ferrous earth and gentle warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Elegant and beautiful this was such a fun and rewarding wine to follow as the hours rolled by. A very strong showing at 40 years young and not slowing down soon. Drink now through 2040.

Feb 9th, 2025
Conrad Green

Tobacco and dark fruit. Ink and pure midpalate. Still quite dense and lean. Good stuff.

Tobacco and dark fruit. Ink and pure midpalate. Still quite dense and lean. Good stuff.

Mar 1st, 2024
Alberto Cdm

Speziato e balsamico.

Speziato e balsamico.

Feb 27th, 2024
Josh Morgenthau

classic

classic

Dec 1st, 2023
Shengli Hu

Herbal and minty ROSEMARY. DARK CHOCOLATE. Red cassis, currant, crushed minerality. Empty cigar box. Intensely concentrated.

Herbal and minty ROSEMARY. DARK CHOCOLATE. Red cassis, currant, crushed minerality. Empty cigar box. Intensely concentrated.

Nov 12th, 2023
Justin Bothur

Again, cedar , cassis, leather, graphite, pepper.

Again, cedar , cassis, leather, graphite, pepper.

Jul 16th, 2023
George Chen

67 mystery year but wow…low neckperfect cork…only good bottles not always good years! Simply delicious can’t stop drinking it :)

67 mystery year but wow…low neckperfect cork…only good bottles not always good years! Simply delicious can’t stop drinking it :)

Apr 16th, 2023
Mike Coffey

Independent Wine Consultant & Sommelier

9.5

Great wine and really opens up about 30min in. It could use a little more time in the cellar but, with the right steak it is ready to go.

Great wine and really opens up about 30min in. It could use a little more time in the cellar but, with the right steak it is ready to go.

Mar 30th, 2023
Peter van den Besselaar

Vintage 2015 | paired with beef tenderloin

Vintage 2015 | paired with beef tenderloin

Mar 17th, 2023