|Pack Size||Source||Qty||You Sell||You Buy||Qty|
|12 x 0.75L||BI Stock IB||1 cs||£1,550.00||£1,760.00||1 cs||TRADE||SELL||BUY|
|6 x 0.75L||BI Stock IB||2 cs||£775.00||TRADE||SELL||BUY|
Wines marked with have both buying and selling prices listed on our LiveTrade platform
IB (In Bond): Price excludes UK duty & VAT | DP (Duty Paid): Price includes UK duty and excludes VAT
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The 2005 Ducru Beaucaillou is a 10,000-case blend of 67% Cabernet Sauvignon and 33% Merlot (they used to produce 18,000-20,000 cases). It is an exceptionally powerful wine with a dense purple color, superb intensity, and a beautiful, sweet nose of spring flowers, raspberries, blueberries, graphite, and creme de cassis. Full-bodied with fabulous concentration, exceptionally high tannin, good acidity, and massive layers of richness that build incrementally on the palate, this monumental effort is more structured than their outstanding 2003. It may be the finest wine produced at this estate since the 1982 and 1961 Ducrus. Anticipated maturity: 2018-2050.
Robert Parker (Wine Advocate #176, Apr 2008)
Tasted at Farr’s Ducru-Beaucaillou dinner at the Ledbury. Consistent notes: this is a fantastic Saint Julien that is built for the long haul. The bouquet is tightly coiled with ebullient dark fruits, sandalwood, macerated black cherries and a hint of vanilla emanating from the unresolved new oak. The palate is full-bodied with sinewy tannins, wonderful harmony with the same ethereal sense of symmetry as the 2000. The finish is still tannic and almost “brutish”; so do not think about opening this wine before 2020. Tasted October 2010.
– eRobertParker.com, Nov 2011
Quality 943 | Brand 993 | Economics 926 |
Quality: Above the average quality score of its peer group for the 2005 vintage, 834 Brand: Strong restaurant presence, featuring on 44 of the world's top wine lists, including Le Calandre Economics: More traded at auction than its peers, its top 5 vintages having seen 3,041 75cl equivalent bottles traded in the past year Production:
- www.wine-lister.com June 2017