Château Ducru-Beaucaillou is the emblematic Cru Classé of Saint-Julien and watches over a prestigious terroir. Over the past 300 years, six families have worked to make this world-renowned cru shine. Owned by the Borie family since 1941, Château Ducru-Beaucaillou takes its name from its terroir of "beaux cailloux" (beautiful stones) made up of Günzian gravel. Managed by Bruno Borie, Château Ducru-Beaucaillou ranks among the elite of the great red wines of Saint-Julien. Vintage after vintage, it delights lovers of great Médoc wines throughout the world.
Château Ducru-Beaucaillou’s unique character lies in the exceptional quality of its vineyard located on Bordeaux’s Left Bank. The vines are planted on soils of Günzian and Pyrenean gravel deposited by the Gironde estuary nearly two million years ago. These poor soils produce great Saint-Julien wines.
The significant amount of rainfall recorded in April 2006 replenished water reserves, particularly low following the drought of recent years, especially 2005. Flowering took place at the end of May for the Merlot and the beginning of June for the Cabernets. A mild month of June preceded scorching conditions in July, which had less of an impact on the vineyard thanks to the teams’ know-how and hard work. August was mild again, with rainy spells before a very hot September.
Winemaking and ageing
Gentle winemaking in order to favour aromatic elegance. Alcoholic and malolactic fermentation before bottling.
Cabernet Sauvignon (75%)
The wine reveals a wonderful purple red colour.
Powerful and deep, the nose releases refreshing, fruity notes.
A silky and full attack comes first, then a palate mingling a tight texture with rich fresh fruit scents. Its finish, long and powerful, has particularly refined tannins.
Tasted at the château, 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.