Château Branaire Ducru 4eme Cru Classé 2009


£64.58

One Case ( 12 Bottles ): £775.00

IN BOND  OWC 12 X75CL

Deliveries to other bonds charged at cost.

Subject to remaining unsold and final confirmation. E&OE.

 All the steps in the winemaking process and aging are aimed at expressing the grapes potential and thus our terroir in a wine where fruit, aromatic complexity go together with richness and balance, without any overextraction and heaviness..

We can start drinking Château Branaire-Ducru between 5 to 10 years after the harvest and keep it 15 to 20 years or more according to the richness and the power of the vintage.

No of Cases
In Stock

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Owner: Family group managed by Patrick MAROTEAUX
Manager: Jean-Dominique VIDEAU
Vineyard area: 59 hectares
Soil: deep quaternary gravels with clay in the subsoil
Grape Varieties Cabernet-Sauvignon 70%, Merlot 22%, Cabernet franc 5%, Petit-Verdot 3% Average age of the vines: 35 years rootstocks: 101/14, 3309, Riparia-Gloire Density: 6700 and 10000 vines per hectare.
Work IN THE Vineyard Traditional ploughings or grass between the rows, depending on soils and vines behaviour. Trellising and canopy management according to vineyard density and soil composition. . The entire vineyard is harvested by hand. Harvest date based for each plot on phenolic analysis and berry tastings. All work performed at the vineyard aims at producing perfectly ripe fruit giving a perfect image of Branaire-Ducrus terroirs. Cabernet Sauvignon is predominant in our vineyard. It gives complexity, style and power to our wines while preserving fruit and freshness - even in hot vintages.


VINIFICATION Stainless steel tanks with temperature control. Size of tanks adapted to size of vineyard plots. Tanks filling using gravity. First modern winery using gravity flow system in 1991. Fermentation temperature: 26-28 °C Maceration length: 3 weeks, determined by tastings and adapted to each tank. The blending is early, before the end of February following the harvest

AGING Aging in oak barrels for 16 to 20 months with 60 to 65% of new oak. Woods selected in various French forests according to their flavours and tannins quality. Light toasting respecting the wines fruit and aromatic purity. Traditional rackings without pumpings. Fining in barrels with egg whites. All the steps in the winemaking process and aging are aimed at expressing the grapes potential and thus our terroir in a wine where fruit, aromatic complexity go together with richness and balance, without any overextraction and heaviness..


Wine consultant: Eric BOISSENOT. Average production: 300 000 bottles per year Second wine: DULUC de BRANAIRE-DUCRU. Proportions between first and second wines are determined by the blend tastings and depend on the vintage. Grape vines under 15 years old are used in the second wine.
WINE Evolution  We can start drinking Château Branaire-Ducru between 5 to 10 years after the harvest and keep it 15 to 20 years or more according to the richness and the power of the vintage.
Château Branaire Ducru 4eme Cru  Classé 2009

IN BOND

12 X 75cl

OWC

Deliveries to other bonds charged at cost.

Subject to remaining unsold and final confirmation. E&OE.

.

88147091
3 Items

Data sheet

Vintage
2009
Bottle Size
75cl
Case Size
12 Bottles
Region
Bordeaux

Specific References

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Château Branaire Ducru 4eme Cru Classé 2009

IN BOND  OWC 12 X75CL

Deliveries to other bonds charged at cost.

Subject to remaining unsold and final confirmation. E&OE.

 All the steps in the winemaking process and aging are aimed at expressing the grapes potential and thus our terroir in a wine where fruit, aromatic complexity go together with richness and balance, without any overextraction and heaviness..

We can start drinking Château Branaire-Ducru between 5 to 10 years after the harvest and keep it 15 to 20 years or more according to the richness and the power of the vintage.

Write your review