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Deutz : Brut Classic
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Château Ducru-Beaucaillou 2010
Bordeaux - Saint-Julien - 2e Cru ClasséCru Classé - Red Wine -
In the 2010 vintage of Château Ducru Beaucaillou is one of the most successful wine of the vintage. The tasting notes are complimentary, Robert Parker: 98+/100, Wine Spectator 97/100, James Suckling 100/100 ...
The blend of the 2010 vintage for Château Ducru-Beaucaillou is made up of 90% Cabernet Sauvignon and 10% Merlot.
The general appearance of the wine has an intense garnet color, showing a good density. The nose is very fine elegant with notes of black fruits and licorice. In the mouth it is his finesse that dominates he is particularly virile and powerful.
The advice of 12bouteilles: Open and decant the wine at least 2 hours before tasting to let the aromas flourish. Serve chilled around 17 ° C on a red or white meat.
Most
Reviews
Wine Advocate
98+
Wine Spectator
97
J. Robinson
18
J. Suckling
100
€2,160.00
360.00€ /
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Product Details
Château Ducru-Beaucaillou 2010
Country:
France
Area:
Bordeaux
Appellation:
Saint-Julien
Producer:
Château Ducru-Beaucaillou
Vintage:
2010
Classification:
2e Cru Classé
Cru Classé
Varietals:
90% Cabernet Sauvignon, 10% Merlot
Alcoholic Volume:
13,5%
In cellar:
5 to 10 years
Tasting profile:
Fruity
Food & Wine:
Red meat (Beef, Lamb...)
Serving:
Decant 2 hours before tasting
Temperature:
16°C-18°C
chateau-ducru-beaucaillou
Other wines and vintages available
In the 2010 vintage of Château Ducru Beaucaillou is one of the most successful wine of the vintage. The tasting notes are complimentary, Robert Parker: 98+/100, Wine Spectator 97/100, James Suckling 100/100 ...
The blend of the 2010 vintage for Château Ducru-Beaucaillou is made up of 90% Cabernet Sauvignon and 10% Merlot.
The general appearance of the wine has an intense garnet color, showing a good density. The nose is very fine elegant with notes of black fruits and licorice. In the mouth it is his finesse that dominates he is particularly virile and powerful.
The advice of 12bouteilles: Open and decant the wine at least 2 hours before tasting to let the aromas flourish. Serve chilled around 17 ° C on a red or white meat.