2006 Château Branaire-Ducru St. Julien Bordeaux France Wine Tasting Note
Bright, fresh, crisp red fruits with accents of mocha, tobacco, spice and cedar come together on the nose and palate of this medium-bodied, refined, slightly firm, classy wine. Drink 2023-3035.
1,625 Views Tasted Oct 3, 2023
Showing signs of maturity in the color, tobacco, cedar wood, red and black fruits, this is starting to show well. Yet, there are still tannins to be resolved. The elegance associated with the chateau is clearly evident, but the tannic structure is still in forefront. Give this another 5 years in the cellar, or a few hours in the decanter.
4,653 Views Tasted May 25, 2016
Spice, mocha, coffee, anise, caramel and cassis aromatcs were easy to locate. This tanninc, full bodied wine ends with a long, chocolate, blackberry filled finish.
10,021 Views Tasted Jun 23, 2010
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.