2010 Chateau Branaire-Ducru (Case of Six)

Year: 2010
Appellation: Saint-Julien
Country: France
Wine Spectator: 92-95
Wine Advocate: 93-95
Vinous Media: 90-93
Jeff Leve: 93-94
James Suckling: 93-94
Red Wine


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"This has guts, offering dark fig, plum and cocoa notes carried by velvety but substantial tannins, with a very long, smoke- and plum sauce-filled finish that has well-embedded acidity." (WS)

"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." (WA)

"(70% cabernet sauvignon, 23.5% merlot, 4.5% cabernet franc, and 2% petit verdot; 3.53 pH; 13.8% alcohol) 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 and light touch." (IWC)

"Branaire Ducru From an assemblage of 70% Cabernet Sauvignon, 23.5% Merlot, 4% Petit Verdot and 2.5% Cabernet Franc, (Similar to the 2009) the wine sports a deep ruby tint. Jammy black raspberry, spice and hints of toasty oak start off the perfume. In the mouth, fresh cassis, mocha, olives and spice combine with strong, ripe tannins, ending in a blackberry filled finish. The wine reached 13.8% alcohol, which is higher than they recorded in 2009. Due to the high level of acidity, there is no sensation of heat. According to the owner, Patrick Maroteaux, one of the keys to the success in 2010 is due to their new method of handling the press wine. This includes ageing the press wine in one year old barrels and utilizing more selection in the press wine. 40% of the press wine was allocated to the Grand Vin. The remainder was included in their second Bordeaux wine." (JL)

"This is very clear and precise, with blackberry and licorice and hints of toasted oak. Full bodied, with super refined tannins and a pretty finish. It’s there. This is very classy and elegant. Tight and refined. Polished. 70 percent Cabernet Sauvignon, 23.5 percent Merlot. 2.5 Cabernet Franc and 4 percent Petit Verdot.$$" (JS)