Chateau Ducru-Beaucaillou2006
RED WINE
- Producer Chateau Ducru-Beaucaillou
-
Blend
25% Merlot
75% Cabernet Sauvignon - Country France
- Region Bordeaux
- Appellation Saint-Julien
- UPC 0 15643 42899 9
Reviews
James Suckling 95
Subtle aromas of currants, blueberries and minerals. Full body with super-integrated tannins and a fine, fine finish. I love the texture to this wine, and it’s just starting to show you the true quality it has. Start drinking. One of the top wines of this vintage.
by JS, James Suckling , 2013
Wine Advocate 94
Tasted at the chateau, the 2006 Ducru Beaucaillou has a precocious bouquet for the vintage: opulent ripe dark cherry, red plum and cassis fruit, mint and hints of vanilla pod. It is very well defined and very sensual. The palate is medium-bodied with a sweet opening, plenty of dark cherry and blackberry, Hoisin, a touch of cedar and again mint. There is fine depth here, surprisingly young with a dense, slightly tarry finish that suggests another 2-3 years will be appropriate.
by NM, Wine Advocate , 2016
Wine Enthusiast 94
This is that rare Bordeaux Cabernet that comes close in style to a Napa Cabernet. The character comes from the mint aromas and medicinal edge, formed from new wood aging. At this stage in its development, the wine is powerful, but closed and tight. However, it is possible to taste the ripe perfumes and the black cherry juice flavors that come through the vanilla.
by RV, Wine Enthusiast , 2009
Wine Spectator 95
Very perfumed and beautiful, showing blackberry and raspberry aromas, with hints of vanilla. Deep and complex. Full-bodied, with chewy tannins and a long, powerful finish. Excellent for the vintage. Best after 2015. 10,500 cases made.
by JS, Wine Spectator , 2009
Technical Details
Harvest
The harvest started on the 18th of September with the picking of the Merlots, which lasted until the 26th.The grapes boasted whopping levels of sugar, similar to those achieved in 2005.
At that time, the Cabernets Sauvignons had yet to complete their ripening and only attained optimum maturity as from the 26th of September.
The Cabernets Francs were picked over a single day on the 27th, after which we set ourselves to harvesting the Cabernets Sauvignons.
The traditional "gerbaude" on the 7th of October marked the end of the 2006 harvest.
Vinification
The perfect maturity of the skins made the extraction process easy. The vinifications ran smoothly, at moderately high temperatures, pumping-overs being performed only when deemed necessary. Our aim is to enhance the elegance that has made the reputation of the wines of Ducru-Beaucaillou.Alcoholic and malolactic fermentations went smoothly, and the whole production was run into barrels by Christmas time.
We must confess though that, from July onwards, the management of the vineyard proved extremely demanding. But those 2006s that emerge from well exposed vineyards and that have benefited from the efforts of a highly dedicated team will undoubtedly live up to high expectations.