The origins of Château Ducru-Beaucaillou date back to the early 18th century, when the Bergeron family acquired it in 1720. It rapidly gained a fine reputation in France and abroad, and by the time of the Revolution already received foreign visitors.
The estate has belonged to the Borie family for over sixty years. It is now managed by Bruno-Eugène Borie, the youngest son of Borie family and third generation of Borie, who has a hands-on involvement in making the wine.
Ducru Beaucaillou is one of the oldest Bordeaux wine producing estates in the Medoc. History dates what we know of as Ducru Beaucaillou all the back to the start of the 13th century. As a working Bordeaux vineyard in Saint Julien, the Bergeron family was in charge the chateau from 1720.
Most common varietal blend of Chateau Ducru Beaucaillou:
- 90% Cabernet Sauvignon
- 10% Merlot
Like the best classified growths that stretch along the estuary, starting from Margaux in the south, up to St Estèphe in the north, this property is perched on a magnificent emplacement of the Médoc with an unimpeded view over the Gironde estuary.
The terroir of Saint Julien AOC (800 hectares) is characterized by gravel from the Garonne dating back to the first period (Günz) of the Quaternary era; this layer gradually thins out from east to west, dwindling to fine white gravel and eolian sands at the westernmost end of the appellation.
Ducru-Beaucaillou vineyard stretches out along the eastern side of this vast communal terroir, hugging the river in the area where the quaternary gravels are the deepest. Gravel soil presents many advantages: it drains well, reflects the sun onto the grapes in closely planted vineyards, stores the heat of the day and releases it at night, forms a barrier which prevents the soil from drying out during hot summers… It is because of its soil that Ducru-Beaucaillou is often considered the archetypal Saint-Julien.
The 75 hectares of the Château Ducru-Beaucaillou vineyard are planted with 70% Cabernet Sauvignon and 30% Merlot. The average age of the vines is 35 years.
Ducru-Beaucaillou is one of the only Châteaux of the Bordeaux region to be built over its cellars and one of the rare classified growths inhabited by its owners all the year round.
FOOD PAIRINGS AND SERVING
Ducru Beaucaillou is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. This wine is best paired with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta as well as cheese.
WINE TASTING NOTES
Subtlety, finesse and elegance are the hallmarks of Ducru-Beaucaillou, which has often been described as the quintessential Saint-Julien.
Freshness and accessibility are the hallmarks of this wine. The customary level of density is improved with added grace, elegance, pliability and an upbeat, spicy core of attention seeking fruits. This is not to say that the wine is light. It is to explain that power has been refined with approachability, brighter fruits and exceedingly silky tannins.
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