Branaire-Ducru has managed to produce an exceptionally balanced and refined St-Julien in a year when that was not the easiest task. Depth and complexity is clear, although it`s just a little held back right now. The architecture is such that there are walls to scale and depths to plumb, but with less generosity overall. 53hl/ha yield. 93 points

58% Cabernet Sauvignon, 33% Merlot, 5% Petit Verdot, 4% Cabernet Franc; 60% new oak. Black-cherry rim with opaque core. Scented with cassis and ripe damson fruit, quite open on the nose. Lively on the palate too, really fruity, balanced by fine layers of dry but not drying tannins. Oaky, chewy, rich, but smooth on the finish with aromatic fruit through to the finish. 16.5 points

The deep garnet-purple colored 2018 Branaire-Ducru begins just a tad reduced with broody tar, rubber and fried herbs scents giving way to a fragrant core of warm cassis, blackberry pie and blueberry coulis with touches of smoked meats and tobacco. Full-bodied, firm and rugged in the mouth with brawny, muscular fruit and a sturdy frame of grainy tannins, it finishes long and savory. 92-94 points

The 2018 Branaire-Ducru is fabulous. Bright, lifted and impeccably precise, the 2018 is one of the best recent Branaires I can remember tasting. The 2018 is distinguished by its vertical lift, striking aromatic intensity and exceptional balance. Lavender, rose petal, gravel, mint and sweet red/purplish berry fruit are all given an extra kick of textural richness. More than anything else, I was blown away by the wine`s density and precision. The 2018 is dazzling. There`s not much else to say. Well, except the obvious question, which is why is Branaire not at this level every year? The 2018 is 58% Cabernet Sauvignon, 33% Merlot, 5% Petit Verdot and 4% Cabernet Franc. Tasted three times. 93-96 points

33% Merlot, 5% Petit Verdot and 4% Cabernet Franc, picked at a yield of 53 hl/ha. The declared alcohol is 14%. It has a very pure, rich and smoky style on the nose, with grilled blackcurrant fruits, lifted with a gentle touch of green peppercorn. The palate is rich, substantial and really brimming with creamed-fruit substance, including grilled black cherry, blackcurrant, black olive and black bean, and wrapped up in an appropriate toasted-oak substance, Lots of dark, polished, tannic grip to the finish. This is exceptionally good. The élevage will be in 60% new oak and 40% second-fill oak, for 18 months. 95-97 points