Price:  £34.00 | Case Rate: £34.00

Chateau Branaire-Ducru - Branaire Ducru 2012

Information

  • Country: France
  • Wine Region: Bordeaux
  • Wine Area: St Julien
  • Wine Maker: Patrick Maroteaux & Jean-Dominique Videau
  • Grape: Bordeaux Blend
  • Alcohol Percentage: 12.50
  • Unit Quantity (ml): 750
  • Best To Drink: 2017-2027
En Primeur
WA: 92 to 95 (2009) VS: 92 to 95 (2009) JR: 16.5 (2009) WS: 92 to 95 (2009) D: 17.5 (2009) TA: 93 (2009) CK: 17 to 18 (2009)

Expert Reviews

Wine Advocate/Robert Parker (2009)92 to 95 pts

Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. Only time will tell whether the 2009, another great effort from Branaire, will eclipse the 2005 and 2003. Certainly at 13.6% alcohol it is the most powerful Branaire ever made, and the final blend of 70% Cabernet Sauvignon, 22% Merlot, and the rest Cabernet Franc and Petit Verdot showcases what a great vintage 2009 is for Cabernet Sauvignon. An inky/blue/purple color is followed by raspberry, boysenberry, crushed rock, graphite, and floral notes, and an opaque, broad, dense, substantial, impressively structured wine without any hardness. It requires 4-5 years of cellaring, and should last four decades or more. (Tasted two times.) Drink: 2014 - 2054.

Vinous/Antonio Galloni (2009)92 to 95 pts

May/Jun 10. By Ian D'Agata. Inky purple. Grapey, floral nose offers the full Branaire spectrum of sexy ripe black cherry, Oriental spice, dark chocolate and coconut aromas. Enters very bright, with rich, dense flavors of red cherry and pomegranate juice, then finishes impressively long and pure, with a lovely hint of fresh blackberry. The wine's lively acids give it great precision and extend its flavors on the aromatic aftertaste. The wine's youthfully aggressive tannins will greatly repay cellaring, and I expect this wine to age effortlessly for the next few decades. I recently had the amazing 1928 Branaire, and though I don't think this '09 will ever reach the heights of that wine, it may be pretty close.

JancisRobinson.com (2009)16.5 pts

Published : 07-Apr-2010. Dark crimson with a pale rim. Very light nose with a rather unwelcome note of coconut. Sweet start and very fondu. Just a little simple but lusciously so. I am perhaps looking a gift horse in the mouth here – though the tannins on the finish are pretty rustic. If this were sold at an attractive price it would please many. Some real succulence. When to drink : 2017 to 2027.

Wine Spectator (2009)92 to 95 pts

Updated: April 15, 2010. Aromas of blueberry, dried citrus fruit and currant. Full-bodied, with chewy tannins and a long, long finish. Structured and tannic, but sweet fruit behind. ?J.S.

Decanter (2009)17.5 pts

Steven Spurrier, Decanter.com, 4 Stars/ 17.5 pts - "Deep purple red, fragrant and precisely expressed Cabernet cassis, lovely depth of natural ripeness, a finely textured wine, already elegant and will age well. Drink 2015-28."

Tim Atkin (2009)93 pts

Tim Atkin, www.timatkin.com, 93 pts - "Often over-shadowed by other St Juliens, Brainaire-Ducru generally makes wines that are supremely drinkable. Don’t interpret this as faint praise, because this four-way blend is packed with fruit, has silky tannins and carries its oak lightly. Yet another enjoyable St Julien. 10+ years."

Chris Kissack (2009)17 to 18 pts

Chris Kissack, thewinedoctor.com, (March 2010),17-18+/20 pts - "This wine has a lovely concentration on inspection, with a vibrant cherry red. The nose has a cherry aroma, with a confit edge to it, but certainly very rich and pure in terms of fruit definition. The palate is lovely in terms of fruit definition, with good grip around the edges, Fresh acids, rather soft but building tannins with the usual rich and velvety feel of the vintage. Supple and quite juicy fruit, and a sappy finish. Really good character here, and plenty of potential. From my 2009 Bordeaux primeur assessment."

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.