Château Branaire (Duluc-Ducru)

Duluc de Branaire-Ducru Red Bordeaux Blend

8.958 ratings
8.912 pro ratings
St. Julien, Médoc, Bordeaux, France
Red Bordeaux Blend
Chili & Hot Spicy, Potato, White Rice, Mushrooms, Pasta, Pork, Salami & Prosciutto, Pungent Cheese, Lamb, Tomato-Based, Onion, Shallot, Garlic, Beef, Hard Cheese, Venison
Top Notes For
Daniel P. Drake

Tonight's wine I have opened the 2010 Chateâu Branaire-Ducru Duluc de Branaire-Ducru.

On the nose there is black cherry, blackberry, black currant, game, eucalyptus, chocolate and earth.

On the palate there is black cherry, blackberry, plum sauce, black currant, dried herbs, spice and earth.

This wine is full bodied with medium + acidity and medium + fine grippy tannins that leads to a long dark fruit earthy finish. I hope everyone had a great holiday weekend. We are almost to the end of the first week in June and the weekend is upon us. Please enjoy the rest of the week and have a great weekend. Stay safe and healthy. Nostrovia! 🍷🍷🍷🍷

Tonight's wine I have opened the 2010 Chateâu Branaire-Ducru Duluc de Branaire-Ducru.

On the nose there is black cherry, blackberry, black currant, game, eucalyptus, chocolate and earth.

On the palate there is black cherry, blackberry, plum sauce, black currant, dried herbs, spice and earth.

This wine is full bodied with medium + acidity and medium + fine grippy tannins that leads to a long dark fruit earthy finish. I hope everyone had a great holiday weekend. We are almost to the end of the first week in June and the weekend is upon us. Please enjoy the rest of the week and have a great weekend. Stay safe and healthy. Nostrovia! 🍷🍷🍷🍷

Jun 2nd, 2021
Martin Bergo

From a great vintage this 2nd wine from the estate has 70% Cab Sauv, 23% Merlot and a few % each of CF and PV. It showed all one might expect from this level in St Julien. Nose is complex with dark fruits, berries and currants, liquorice, bell pepper, herbs and restrained oak notes; well balanced in the mouth, elegant structure, fruits as on the nose, and a satisfying long finish.

From a great vintage this 2nd wine from the estate has 70% Cab Sauv, 23% Merlot and a few % each of CF and PV. It showed all one might expect from this level in St Julien. Nose is complex with dark fruits, berries and currants, liquorice, bell pepper, herbs and restrained oak notes; well balanced in the mouth, elegant structure, fruits as on the nose, and a satisfying long finish.

Dec 1st, 2017
Ron R
9.0

Nothing distinctive, but well done, as described by my brother; Louis.

It's versatile and will work well with a variety of food. Oddly enough, Louis detected strawbs and cream. On the palette he detected small blackberries, black cherries and cassis. Tannins are fully resolved. An excellent example for the price.

Nothing distinctive, but well done, as described by my brother; Louis.

It's versatile and will work well with a variety of food. Oddly enough, Louis detected strawbs and cream. On the palette he detected small blackberries, black cherries and cassis. Tannins are fully resolved. An excellent example for the price.

Dec 28th, 2015
Christanna Honer

Not my idea of bordelaise

Not my idea of bordelaise

May 11th, 2015
Karen DeLand

Purchased on the way home from Paris 2015. Enjoyed with a wonderful steak. Got better the longer decanted.

Purchased on the way home from Paris 2015. Enjoyed with a wonderful steak. Got better the longer decanted.

Mar 16th, 2019
Ben Richardson

Very light and easy to drink

Very light and easy to drink

Aug 16th, 2018
Nick DiSanto

Chez Nous. 6-9-18 $98. Colleen Anna.

Chez Nous. 6-9-18 $98. Colleen Anna.

Jun 9th, 2018
Ben Steinbock

Really delicious and versatile

Really delicious and versatile

Apr 25th, 2018
Blair Campomizzi

Drinking nicely, decanting helped open. Dried black fruits, smoke and hints of currant and fig.

Drinking nicely, decanting helped open. Dried black fruits, smoke and hints of currant and fig.

Mar 23rd, 2018
Lisa Hart

Happy birthday Jessica! Thanks Google for the wine.

Happy birthday Jessica! Thanks Google for the wine.

Sep 4th, 2017