2016 Branaire Ducru, Duluc Branaire Ducru

ABOUT THE WINE. The estate’s history dates back to 1725, when Marie Braneyre, daughter of the founder of Branaire-Ducru, married Pierre Du Luc, Councilor to King Louis XV, bringing the property into the Du Luc family for over two centuries. Today, Duluc de Branaire-Ducru is the estate’s second wine, created in the 1990s from younger vines to offer a more accessible expression while remaining true to the château’s style.. The vineyards lie on the prized gravelly slopes of Saint-Julien-Beychevelle in Bordeaux, with a carefully balanced mix of grape varieties led by Cabernet Sauvignon and Merlot. Both the grand vin and second wine are produced with the same care and winemaking standards, with final blends determined through detailed tastings, ensuring each reflects the estate’s signature character and elegance.. The 2016 growing season offered near-ideal conditions for producing an exceptional vintage. A cool, wet spring encouraged strong, healthy leaf growth, though careful monitoring was required to manage mildew risk. Early June then brought an extended period of warm, dry sunshine, promoting even flowering across most vineyard plots.. From late June through mid-September, the summer remained notably hot and dry, with minimal rainfall. This gradual water stress proved beneficial, enhancing the grapes’ phenolic development, key to the wine’s colour, structure, and tannin quality. The steady sunshine and limited water allowed the fruit to ripen slowly and consistently, contributing to refined tannins and complex aromatic development.. TASTING NOTES. On the nose, the wine opens with a vibrant, precise expression of red fruit, layered with delicate floral notes. With aeration, subtle hints of spice emerge, adding further complexity.. The palate is supple and rounded, with an appealing sense of richness. Its structure is finely defined, supporting a long, expressive finish marked by freshness and lively aromatics.. FOOD PAIRING. This wine pairs beautifully with dishes that complement its refined fruit, floral lift, and fine structure. It works especially well with roast poultry, such as duck or guinea fowl, as well as herb-crusted lamb or tender veal. Earthy elements like wild mushrooms or truffle-based sauces enhance its aromatic depth, while simple grilled meats bring out its freshness and balance. For cheese, opt for soft to semi-aged varieties that won’t overpower its elegance.