เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 99/100 by Wine Enthusiast (top 2% of their reviews).
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A Saint-Julien second growth defined by Cabernet Sauvignon-led structure, precision, and a restrained, mineral style rather than raw power — long considered a benchmark 'Super Second.'
Château Ducru-Beaucaillou is a Saint-Julien estate classified as a Deuxième Cru (Second Growth) in the 1855 classification and is widely regarded within the trade as a 'Super Second' — a wine that performs at a level above its official rank. The vineyard's
base planting runs roughly 70% Cabernet Sauvignon and 30% Merlot, though the Grand Vin's actual blend in a given vintage skews even more toward Cabernet Sauvignon (commonly 85-90%) after strict selection sends declassified lots to the estate's second wine.
This heavy Cabernet Sauvignon weighting is the source of the house style: firm, fine-grained tannin, pronounced graphite and crushed-rock minerality, and a cool, precise aromatic profile (blackcurrant, violet, cedar) rather than the riper, rounder register of more Merlot-driven Saint-Juliens.
Winemaking is meticulous and plot-by-plot, with aging in a high proportion of new French oak. The wines are built for extended cellaring and are known among Bordeaux specialists for tightening into a leaner, more mineral, more precisely delineated style in the modern era as selection criteria for the Grand Vin have become stricter.
The estate's site has documented history stretching back to the 13th century, though its modern identity was shaped much later. The Johnston family, Bordeaux négociants, held the property before the 1929 financial crisis forced its sale to the Desbarat family.
Ownership changed again amid the instability of the following decade, and in 1941 wine merchant Francis Borie purchased Château Ducru-Beaucaillou, beginning the modern Borie era. Jean-Eugène Borie took over from his father in 1953, followed by François-Xavier
Borie from 1978 (formally after his father's death in 1998), and since 2003 the estate has been run by Bruno Borie, the third generation of the family since the 1941 purchase.
This near-continuous single-family stewardship across more than eighty years is unusual even by Bordeaux standards and underpins the estate's reputation for consistency.
Herb-crusted rack of lamb
Lamb's fat content and savory char match the wine's firm Cabernet tannin, and the herb crust picks up the wine's own cedar and graphite tones without competing with them.
Grilled venison or wagyu striploin
A precise, mineral, tannic wine like this needs a lean but well-marbled red meat to resolve its tannin structure; venison's slight gaminess also echoes the wine's savory, non-fruit-forward register.
Aged hard cheese, e.g. Comté 24-month
This is a firm, high-tannin wine that does not pair well with high-chile-heat Thai dishes, where capsaicin would sharpen the tannin into bitterness; a dense, low-acid aged cheese is a safer match than forcing a spicy regional pairing.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากบอร์โดซ์ · บอดี้เต็ม · แห้ง · เข้ากับอาหารจากเนื้อแกะ
ตัวเลือกของซอมเมอลิเยร์: Roasted rack of lamb with rosemary jus · Dry-aged côte de boeuf with bone marrow butter · Duck breast with black cherry reduction
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