| Brand | Chateau Ducru Beaucaillou |
| Appellation | Saint-Julien, Bordeaux, France |
| Vintage | 1995/1996/1999 |
| Oak Treatment | French Oak |
| Aging | more than 18 months |
| Total Varietal Composition % | Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc |
Product details
Château Ducru‑Beaucaillou, a prestigious Deuxième Cru Classé in the Saint‑Julien appellation of Bordeaux, has been under the stewardship of the Borie family since 1941 and is celebrated for producing wines of rare finesse rooted in its iconic Günzian gravel soils—“beaux cailloux”—which impart structure, minerality, and longevity. This exquisite gift set showcases three exemplary vintages—1995, 1996, and 1999—each reflecting the estate’s unwavering commitment to low yields, meticulous vineyard selection, and 18‑month élevage in fine oak barrels. Together, these vintages trace the evolution of Ducru’s signature style: elegance allied with depth, power woven through purity, and complexity refined by age .
Each vintage offers a distinct expression of terroir and maturity. The 1995 is revered for its polished harmony and layered profile—notes of cassis, blackberry, star anise, spice, dried figs, and vanilla evolve on a silky palate framed by refined tannins and graceful acidity; it was Wine Spectator’s “Wine of the Year” in 1998 and remains accessible while still promising further development .
The 1996, lauded with 96 points by Parker, delivers saturated ruby-purple color and aromas of minerals, lead pencil, cassis, licorice, and cigar box; on the palate it is muscular yet elegant, with rich black fruit underpinned by firm tannins and a profound, long finish.
The 1999 (although less frequently analyzed in accessible tasting notes) completes the trio with maturity and balance, representing a classic Bordeaux vintage that bridges youthful vigor and refined secondary aromas in line with the estate’s house style.
For pairings, these wines merit dishes that can match their complexity and depth. Think roast rack of lamb with rosemary, seared venison, aged beef ribeye, or classic côte de bœuf. Their layered fruit, earthy nuances, and integrated oak also harmonize brilliantly with mushroom-stuffed pastas, truffle risotto, or mature hard cheeses like Comté or aged Gouda. Decanting each bottle—especially the younger‑releasing 1995 and 1996—for one to two hours at around 60–62 °F (15–16 °C) will help unfold their aromatics and soften their tannins, revealing full richness and harmonious balance.
