2010 Branaire-Ducru (St-Julien)

Robert Parker:

Proprietor Patrick Maroteaux has completed a decade of brilliant performances at this chateau across the Medoc’s Route de Vin from Beychevelle and a stone’s throw from Ducru Beaucaillou, St.-Pierre and Gloria. A fabulous effort, the 2010`s notes of raspberry jam, black currants, crushed rocks and spring flowers are followed by a wine of impeccable purity, medium to full-bodied power, sweet tannin and stunning texture and length. With superb richness and beautiful overall equilibrium, it will benefit from 4-5 years of cellaring and keep for 25 or more years. 93-95 points.

Neal Martin:

Tasted at the chateau and the UGC, the Branaire Ducru is a blend of 70% Cabernet Sauvignon, 23.5% Merlot, 4.5% Cabernet Franc and 2% Petit Verdot including 10% of the vin de presse. It has 13.8% alcohol with a pH of 3.53. The nose is very primal compared to other samples with high-toned dark cherries, dark plum and cassis. The palate is medium-bodied with fine tensile tannins, very good acidity and precision; not a wine of dimension like Ducru Beaucaillou but I like the subtle touch of spiciness interlacing the finish. Very fine. Drink 2014- Tasted March 2011. 91-93 points

Jean-Marc Quarin:

My best score ever given to the cru en primeur. Still boasting its renowned balance and now showing more breadth and density on the mid-palate -a direct result of the totally new way the team has been dealing with press wines. Long finish, finely textured. Subtle nose. Deep and complex structure. A stunner. 92 points

Ian D`Agata:

Bright ruby-red. Floral aromas of fresh red cherry, redcurrant, violet, gunflint and minerals. Suave on entry, then pliant and sweet, with a plush texture and a smoky quality to the redcurrant, blackberry and floral flavors. The spicy, aromatic, persistent finish is marked by ripe tannins. This struck me as a less opulent Branaire-Ducru than usual, but I liked its overall balance...90-93 points