2018 Ducru-Beaucaillou (St-Julien)

St-Julien, Medoc, Bordeaux FRANCE
Wine Style
Dominant Grape
Cabernet Sauvignon
Closure Style
Bottle Size
Case Quantity
Wine Score
97 points, Jane Anson, decanter.com, April 2019 17+ points, Julia Harding, jancisrobinson.com, April 2019
97-99 points, Lisa Perrotti-Brown, robertparker.com, April 2019
98-100 points, Chris Kissack, thewinedoctor.com, April 2019

This product is delisted and unavailable for sale.

Media Reviews

Jane Anson

Extremely complex, this is tight and holds on with an initial austerity. The plentiful tannins layer up right through the palate, but they are sandwiched by gorgeous blackberry and cassis fruits. There`s an inkiness and a spice box feel here, with notes of dried herbs, black olive tapenade and graphite, all generously present. The longer the wine stays in the glass, the more the flesh of the fruit takes precedence and yet the wine manages to also convey a St-Julien classicism. This has all the elements to age exceptionally well, and to give great pleasure along the way. Harvested 19 September to 10 October. 3.7pH. 95IPT. 100% new oak. 97 points

Julia Harding

85% Cabernet Sauvignon, 15% Merlot. pH 3.7, 18 months in 100% new oak. Black core. Intense black fruit. Highly structured but smooth, like thick velvet. Generous in fruit and massive but still surprisingly fresh. Long and refined finish even with all this power and density. Rich but not overly sweet or overripe. Savoury long finish. Hard to judge now. 17+ points

Lisa Perrotti-Brown

The 2018 Ducru-Beaucaillou is composed of 85% Cabernet Sauvignon and 15% Merlot, to be aged 18 months in 100% new barriques. It has a pH of 3.7, 14.5% alcohol and an IPT (total polyphenol index) of 95. Very deep purple-black in color, it prances out of the glass with flamboyant, showy scents of cinnamon stick, wilted roses, star anise, fallen leaves and Ceylon tea with a core of blackcurrant cordial, black cherry compote, violets, chocolate mint and espresso plus a waft of crushed rocks. Full-bodied, opulent and decadently fruited with layer upon layer of black/blue fruit and floral nuances, it has an exquisitely ripe, fine-grained frame and fantastic freshness supporting the multifaceted, beguiling fruit, finishing with tons of fragrant flowers and mineral sparks. At once beautifully elegant and wonderfully bold. About 7,000 cases of the grand vin will be produced, really focusing on the area around the est ate. 97-99 points

Chris Kissack

Bruno Borie is clearly delighted with the outcome of this vintage. There was no problem with mildew at all, a benefit of being so close to the estuary says Bruno. The fruit ripened perfectly, both Merlot and Cabernet Sauvignon producing the smallest and most concentrated berries he has seen in the past 20 or 30 years. The yield was just 35 hl/ha overall, and the quality was such he was happy putting the vast majority of the harvest in the grand vin, so there is no Le Petit Caillou (the second wine) this year. The blend is 85% Cabernet Sauvignon and 15% Merlot, with 14.5% alcohol, a little lower than La Croix de Beaucaillou, and this comes with a pH of 3.7. Jet black with a violet rim in the glass, this begins with a fabulously dark nose, all black violets and black bean, grilled black cherry and currants, with a strong floral character. It is broad and yet so elegant on the palate, reposed, restrained, stylish, refined, with a brooding and sinewy substance filled and dark dried fruits, wrapped in a tightly grained structure. It has great density, but this is contrasted with freshness, breadth, vivacity and energy, all of which is supported by a bed of fine, tightly knit, cashmere tannins. This has simply fabulous potential. The élevage will be 18 months, in 100% new oak barrels. 98-100 points

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