1934 Château Branaire (Duluc-Ducru) St. Julien Bordeaux France Wine Tasting Note
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1934
Château Branaire (Duluc-Ducru) (St. Julien)
This was stored in the Chateau for its entire life. Provenance does not get any better. The wine was much lighter in color than the 34 Lafite from the same lunch. The lighter color also expressed much brighter fruit. Spicy, red and black fruits and tobacco notes were easy to find. But this bottle had lost much of its fruit and charm and was showing marked levels of acidity. Sharing the wine my father and Patrick Maroteaux, the Chateau owner was worth its weight in gold. The moment will never be forgotten. 5,115 Views Tasted Nov 1, 2009 |
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.