Croix de Beaucaillou 2009

Product Details

Vintage
2009
Colour
Red
Appellation
St Julien

Stock Available - All Pack Sizes and Formats

Pack Size Source You Buy Qty Action
12 x 0.75L BI Stock IB £450.00 1 cs
12 x 0.75L BI Reserves IB £450.00 2 cs

Wines marked with are wines offered from BI Reserves

IB (In Bond): Price excludes UK duty & VAT | DP (Duty Paid): Price includes UK duty and excludes VAT

Tasting Notes and Scores

Wine Advocate
91

The grand vin is the result of an increasingly strict selection process, with approximately 50% of the production going into the final wine and the balance used in the Croix de Beaucaillou. The 2009 may be the finest example of this cuvee I have yet tasted. Up-front, precocious and generous, it possesses a dense purple color, a big, broad, unctuous texture and abundant notes of creme de cassis and black cherry fruit intertwined with hints of wood smoke, vanillin and earth. This nearly viscous-styled wine can be drunk in 2-3 years or cellared for 15+.

Bruno Borie has done a remarkable job at Ducru Beaucaillou. Drink: N/A
-Robert Parker, Wine Advocate #199, March 2012

(88-90 pts)
Ducru's second wine, the 2009 Croix de Beaucaillou, is a thrill to taste. Made from a single vineyard, it exhibits a dense purple color along with a creamy texture and loads of creme de cassis fruit intertwined with notions of charcoal, incense, and spice. Round, generous, and opulent, it can be drunk now or cellared for 15+ years. (Tasted once.)

Neal Martin
91-93

Tasted at the chateau. A blend of 75% Cabernet Sauvignon and 25% Merlot, matured in 60% new oak and the rest, one-year old, coming in with 13.35% alcohol and pH of 3.69, this has a lifted, quite minty nose, blackberry, a touch of cedar, taking its time to unfurl and then later, a touch of black olive tapenade. The palate is full-bodied, quite smooth and sensuous, very pure, quite feminine, small black cherries, a touch of plum and a nice citrus-led finish. Almost understated at first, but growing all the time in the glass. Silky smooth finish. Tasted March 2010.