Price:  £39.00 | Case Rate: £39.00

Chateau Branaire-Ducru - Branaire Ducru 2008

Information

  • Country: France
  • Wine Region: Bordeaux
  • Wine Area: St Julien
  • Wine Maker: Jacques & Eric Boissenot
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 70% Cabernet Sauvignon, 22% Merlot, 5% Cabernet Franc, 3% Petit Verdot
  • Alcohol Percentage: 12.50
  • Unit Quantity (ml): 750
  • Best To Drink: 2014-2028
En Primeur
Bin End Limited Stock: (15 btls)
WA: 91 to 93 (2008) VS: 91 to 93 (2008) JR: 16.5 (2008) WS: 88 to 91 (2008) WE: 90 (2008) D: 16.5 (2008) CK: 17 to 18 (2008) NM: 88 to 90 (2008)

Wine tasting notes

Attractive bouquet of red and black fruit, lovely and fresh, clear-cut amd complex. Dense and round on the palate, it is powerful yet elegant and has a very creamy texture. Wait for 5 or 6 years before starting to enjoy this vintage with its subtle, more-ish body.

Expert Reviews

Wine Advocate/Robert Parker (2008)91 to 93 pts

Wine Advocate # 182. Apr 2009. Reviewer : Robert Parker. Sweet black raspberry and blueberry fruit intermixed with hints of acacia flowers and crushed rocks always provide Branaire with a distinctive perfume. In the mouth, there is impressive purity, a powerful yet elegant style, noticeable but sweet tannin, and nicely integrated acidity. The wood component is not apparent given the density and richness of the fruit. The 2008 should come close to rivaling the 2005, 2003, and 2000. Consume it over the next 20+ years. Drink: 2009 - 2029.

Vinous/Antonio Galloni (2008)91 to 93 pts

May/Jun 09. By Ian D'Agata. Opaque purple-ruby. Very rich nose offers sweet blueberry syrup and blackberry jam aromas, with a topnote of nutmeg and crystallized ginger. Also quite spicy on the palate, where it boasts great purity to its blackberry and plum flavors. Quite concentrated and long, though it seems almost light thanks to wonderfully harmonious acids. Finishes with still youthful but very polished tannins and a late kick of cracked black pepper and smoked bacon. Owner Patrick Maroteaux feels this is one of the five best Branaires of the last 25 years and he won't get any argument from me.

JancisRobinson.com (2008)16.5 pts

Date tasted : 04-May-2009 / Published : 04-May-2009. Quite brutal and vegetal on the nose. Great density and extreme youth. Just a hint of oak. Thick and pretty earthbound at the moment with marked acidity. When to drink : 2014 to 2028.

Wine Spectator (2008)88 to 91 pts

Updated: April 6, 2009. Currants and blackberries, with hints of black licorice. Medium- to full-bodied, with firm tannins and lots of pretty fruit. Love the nose. Tight and structured, but refined. ?J.S.

Wine Enthusiast (2008)90 pts

Wine Enthusiast, wineenthusiast.com, (12/31/2009), 90pts -"Barrel sample. Dark, somewhat austere, a wine that masks the generosity of Saint-Julien. Everything is there, but in grey and white, rather than vivid color." - R.V."

Decanter (2008)16.5 pts

Decanter.com, 16.5 pts - "Deep purple-red, finely lifted Cabernet nose, a little discreet but firm, good persistence on the palate, harmonious fruit, poised and elegant. Drink 2015-24."

Chris Kissack (2008)17 to 18 pts

Chris Kissack, thewinedoctor.com, (April 2009), 17-18+/20pts -"Highly perfumed and aromatic fruit, almost exotic in character, with plenty of sweet cherry. The palate is pure and supple, glossy but gently mineral on the midpalate. Very nicely balanced, with good, ripe, nicely polished tannins. It finished very nicely too. This is really exciting wine. From my 2008 Bordeaux primeur assessment."

Neal Martin (2008)88 to 90 pts

Neal Martin, erobertparker.com, 89-90pts - "The nose, pinched during en primeur, has unfurled and reveals an opulent, showy, vanillary, oak-laden nose that nods towards the New World. Unashamedly rich and plummy. The palate is full-bodied, supple, lots of puppy fat, perhaps a touch too showy at this stage…would like to see a little more structure. Grippy finish. Fine. Tasted September 2009."

Vinification Notes

The wines go through primary fermentation for about three weeks in temperature-controlled stainless-steel vats. About 1/3 of the production undergoes malolactic fermentation in new oak barrels. Once fermentation is complete the wines are transferred into oak barrels (50% new oak) for 18-24 months of aging.