COLOUR
Red
TYPE
Still
VINTAGE
2014
GRAPE
Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
PRODUCER
Château Branaire-Ducru
REGION
Bordeaux
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Château Branaire-Ducru, a 4th Grand Cru Classé estate in Saint-Julien, Bordeaux, has been owned by the Maroteaux family since 1988. Duluc de Branaire-Ducru is the estate's highly regarded second wine, crafted with the same meticulous care as its Grand Vin. It embodies the "House Signature" of fruit, freshness, and elegance, offering an accessible and more youthful expression of the Château's distinctive style. Made from younger vines, Duluc is considered a full-fledged wine in its own right, providing an engaging introduction to the estate's terroir and winemaking philosophy. The 2014 vintage reflects the unique climatic conditions of the year, contributing to its specific character.
ALCOHOL
13.5%
AVG. PRICE
€36
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Duluc is the second wine of Château Branaire-Ducru, a prestigious 4th Grand Cru Classé estate in Saint-Julien.
Fact 02
It's crafted with the same meticulous care and attention as the estate's Grand Vin, offering a true taste of the house style.
Fact 03
The estate practices certified sustainable viticulture, holding both HVE 3 and ISO 14001 environmental certifications.
Fact 04
Only 625 cases of the 2014 vintage were produced, making it a relatively limited release.
FOOD PAIRING
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WINE MAKING PROCESS
The wine is sourced from the younger vines of Château Branaire-Ducru's 60-hectare estate, which features deep quaternary gravel soils over clay. The estate practices sustainable viticulture, holding HVE 3 and ISO 14001 certifications, with manual harvesting ensuring optimal grape selection. The 2014 vintage experienced an exceptionally mild winter, early bud burst, and a wet, cool spring, followed by a warm, sunny period from late August that aided grape tannin concentration and seed maturation. Vinification occurs in a modern, gravity-fed system utilizing temperature-controlled stainless steel tanks for precise plot-by-plot fermentation (25-27°C) and a 3-4 week maceration. This approach aims to express the fruit and terroir without over-extraction. Duluc de Branaire-Ducru is then aged for 12 months in French oak barrels, with 20% new wood, to preserve its vibrant fruit character.
