The Wine Cellar Insider
par Jeff Leve le 27/04/2017
Opaque with shiny, purple highlights, this creation is brimming with flowers, licorice, dark berries, boysenberry, black cherry, smoke, espresso and a spot of wet earth on the nose. With velvet textures, density of fruit and a finish that remains with you for close to 60 seconds, this is a seldom-encountered purity of fruit, which is pulling ahead in the competition for the best Ducru Beaucaillou ever! Produced from 85% Cabernet Sauvignon and 15% Merlot, the wine reached 13.63% alcohol with a pH of 3.71 and is aging in 100% new French oak barrels. The Merlot was harvested from September 26 to September 30 and the Cabernet Sauvignon from October 7 to October 14. Yields were only 30 hectoliters per hectare.