Château Ducru-Beaucaillou 2004
Château Ducru-beaucaillou
Description
2nd Grand Cru Classé in 1855 2004 was a year marked overall by drought. The flowering of the vines was rapid, and the summer was not too hot, nor too cool, nor too wet or dry. The vine was able to develop at a very good pace to give birth to beautiful bunches. The month of September was hot and dry, and allowed the different grape varieties to obtain an adequate and complete maturation. Blend of the 2004 vintage: 77% Cabernet Sauvignon, 23% Merlot. The color is a sublime deep dark purple, with brilliant tiled highlights. The nose offers a very concentrated bouquet of black fruits, blackcurrant buds and wilted rose, supported by cardamom, peppery spices and tobacco leaf. The attack is supple, revealing a fleshy and dense wine supported by exquisite flavors of black cherry, fig and dark chocolate. Very juicy, it is carried by a nice acidity wrapped in melted tannins. The finish is long, racy and seductive. A great nectar of Saint-Julien, for sure. Food and wine pairing: Château Ducru-Beaucaillou 2004 will go perfectly with a leg of lamb with garlic and rosemary, a fillet of beef with a Périgord cep sauce, crispy roast bacon with Périgord black truffles, but also a dish such as a perfect egg accompanied by ceps, lace tuiles and roasted hazelnuts. For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers. For dessert, enjoy it with a Grand Cru chocolate tart, a praline dessert or a Russe. Ageing potential and tasting: Château Ducru-Beaucaillou 2004 has benefited from great aging potential, and can very well wait another 5-6 years to refine. Its peak will be between 2025 and 2030. It is however quite ready to be tasted now. To do so, take care to place the bottle the night before in the serving room at room temperature. Ideally, open it 5 to 6 hours before tasting, with a possible decanting after 1 hour of opening. The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
