CHATEAU DUCRU-BEAUCAILLOU, 1999
SAINT-JULIEN
CHARACTERISTICS
| CLASSIFICATION | Second Grand Cru classé, Saint-Julien | ||||||||||||||||||||||
| GRAPE VARIETIES |
Cabernet sauvignon, merlot |
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| AROMAS | Blackcurrant, raspberry, mineral, redcurrant | ||||||||||||||||||||||
| FOOD AND WINE PAIRING |
Beef sucking lamb, game |
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| WINEMAKING | Depending on the vintage, winemaking in wood and stainless steel vats. Wine ageing in French oak barrels for 18 months | ||||||||||||||||||||||
| BOTTLE SIZE |
| AGRICULTURE | Sustainable, in organic agriculture transition |
| GRAPE VARIETIES |
Red varieties: 70% of cabernet-sauvignon, 25% of merlot, 5% of cabernet franc |
| VINEYARD SURFACE AREA | 55 hectares |
| ANNUAL PRODUCTION | 215,000 bottles |
| HARVEST | Manual |
| SOIL |
Gunzian gravel soil |
History and anecdotes
Château Ducru-Beaucaillou was classified as Second Grand Cru in the 1855 classification, in Saint-Julien appellation. This Château was founded more than 300 years ago. Near the Gironde estuary, it was named after its “beautiful pebbles” (“beaux cailloux” in French), gunzian gravels carried along by the Gironde more than two million years ago. The Borie family acquired it in 1941.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Second Grand Cru classé, Saint-Julien |
| GRAPE VARIETIES |
Cabernet sauvignon, merlot |
| AROMAS | Blackcurrant, raspberry, mineral, redcurrant |
| FOOD AND WINE PAIRING |
Beef sucking lamb, game |
| WINEMAKING | Depending on the vintage, winemaking in wood and stainless steel vats. Wine ageing in French oak barrels for 18 months |
| BOTTLE SIZE |
