1998 Ducru Beaucaillou
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Tasting notes
The 1998 Ducru-Beaucaillou, matured in two-thirds new oak, is so much better than the succeeding vintage, one that I have admired since first tasting it just after bottling. There is much more complexity and personality on the nose with vivacious red berry fruit, the rose petals and kirsch that I noticed before, maybe here with accentuated earthiness. The palate is medium-bodied with fine-boned tannins, classic in style, the oak nicely integrated. There is commendable weight and persistence, especially in terms of salinity on the finish. Whilst not as refined as recent vintages, this is maturing well. Tasted at the Ducru Beaucaillou vertical at the château.
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More reviews and scores
70% Cabernet Sauvignon, 30% Merlot. 18 months in French oak (66% new). Very hot August was followed by a rather wet September so quite a lot of work was needed to maximise quality. Mid blackish garnet. Lifted nose with quite noticeable acidity. Hint of something floral. Then sweet-cassis palate entry and nice, gentle balance with just the right amount of sweetness. Dry finish with a bit of tannin left, more than in the 1999. Lots of concentration. Balsam on the finish. Just opening out! (JR)
The 1998 Ducru Beaucaillou is a blend of 70% Cabernet Sauvignon and 30% Merlot that was picked between 24 September and 7 October. It has a lucid ruby hue with very little ageing on the rim. The bouquet is ripe, almost heady in style, glossy perhaps with kirsch, maraschino cherries, vanilla and crushed rose petals. The palate is medium-bodied with supple tannin, dense black fruit laced with game, allspice, white pepper and leather. This is a more sinewy take on the vineyard compared to the more refined and finessed wines under Bruno Borie today, although there is plenty of freshness here and it will continue to age for several years. Tasted at the château.
About the producer
Second Growth estate Ch. Ducru-Beaucaillou in Saint-Julien is one of the Super Seconds, an elite group of properties producing wines that regularly compete with the finest in the Médoc.