1928 Château Branaire (Duluc-Ducru) St. Julien Bordeaux France Wine Tasting Note
4441 Views
|
1928
Château Branaire (Duluc-Ducru) (St. Julien)
This was stunning! Blind, I am sure I would have guessed it was from the 50's or probably 1961. There was volume, density, length and vivacity. The fruit was all dark berries. The nose offered everything from rootbeer, to forest floor, cedar wood, smoke, ash, dark red berries, truffle and cigar box. Every sip was better than expected. The wine remained at a high level for at least an hour in the glass. This was from the chateau, so your experience might not mirror this, but this bottle was a stunner! 4,441 Views Tasted Apr 3, 2018 |
When to Drink Chateau Branaire Ducru, Anticipated Maturity, Decanting Time
Chateau Branaire Ducru can be enjoyed on the young side with decanting, due to its elegant, fresh character. Young vintages can be decanted for an average of 2-3 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Branaire Ducru is usually better with at least 8-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Pibran offers its best drinking and should reach peak maturity between 12-25 years of age after the vintage.
Serving Chateau Branaire Ducru with the Best Wine, Food, Pairing Tips
Chateau Branaire Ducru is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Branaire Ducru is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, and grilled dishes. Branaire Ducru is also good when served with Asian dishes, hearty seafood, or fish like tuna, mushrooms, pasta, and cheese.
