Conrad Green

9.1

Thick dark fruit with a tarry tart note. Very dense and compact. Still tannic- not really open for business. Not enough familiarity with these young ones to know where it’s going, but seems promising — 7 years ago

Sipping Fine Wine

9.1

Liked it so much I had to try another bottle. Founded in 1972 by a group of lawyers and doctors from San Fran turning their passion for wine into a business. A blend of 73% Cabernet Sauvignon, 24% Merlot, 2% Malbec & 1% Cabernet Franc, aromas of dark red fruits, spice and nutty notes. Plum and cranberry flavors with espresso, cedar and cacao tones, good balance. Fine tannins that need decanting first, lingering ending with sweet spice notes. Consistent. — 7 years ago

Scott@Mister A’s-San Diego

9.2

2000 vintage. Fully integrated and at the top of the bell curve. Dropped its showier aspects and all about business now with dust, chocolate mint and dark cherries flavors cradled by that quintessential Cos smooth oak in the nose. The oak barely crosses over into the midpalate or finish. It's present in the nose and first impression. — 8 years ago

Tim Parkhouse DWS, CWE

9.3

Open for business with another 10-15 in the tank. Killer! Wine of the tasting! — 9 years ago

Anthony Lombardi

9.2

As they always do, a singular & outstanding take on a difficult vintage. 2003 was hot & this wine is more powerful and robust than previous Tondonia. That said, 30 minutes in the decanter has this one open for business & delivering that distinct spicy fruit & structured textural expression. Will certainly cellar some, but this is good to go. — 9 years ago

Pinotman /// Andreas

8.9

Great wine very Burgundian in style. I love this winery really one of the few in Oregon who manage to come close to burgundy. Had no time to come up with detailed tasting notes as this was served at a business dinner. — 10 years ago

Robert Rothfield

9.2

What a difference a day makes...initially barnyard funk, tight and unapproachable. Next day open for business with kirsch and dark cherries with a long finish. A baby that has a great future — 10 years ago

Gil Kulers

10

1944
One of the mysteries of wine. Young (yes, young), fresh (yes, fresh) red fruit, balanced, well-integrated tannins (no surprise). Great floral aromatics that evolved as it warmed. This wine had no business being as hedonistically delicious as it was. — 10 years ago

Trey Fletcher

9.2

Earthy, sexy, and open for business. — 10 years ago

John Sweeney

9.0

2012 Herman Story 'nuts & bolts' - Very open for business. Complex and satisfying. Very good CA Syrah — 11 years ago

Marguarite Clark

9.5

Bought this wine nearly 10 years ago during an Opus tour for my dad's 85th birthday. Recently opened it to celebrate 8 yrs for my business. Dad was included in the celebration! — 12 years ago

Jay Kline

9.1

Initially leather and dark cherries. After an hour, black tea, red plums and bergamot crept into the picture. Ready for business and delicious. Great with mozzarella and vegetable sheet-pan dinner. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, bright, ripe, ruby; blackberries, dark cherries, black raspberries, blue fruit mix, strawberries, creamy raspberries, plums, cranberries, black tea, loamy soils, dry clay, dry stones, limestone minerals, saddlewood, crush dry rocks, dark moist soils, dark chocolate, vanilla, field of violets, lavender and fresh red florals.
The palate is medium-full yet a little lean. The fruits are elegant, ruby, ripe; blackberries, dark cherries, black raspberries, blue fruit mix, strawberries, creamy raspberries, plums, cranberries, black tea, loamy soils, dry clay, dry stones, limestone minerals, used leather, cedar, crush dry rocks, dark moist soils, dark chocolate, vanilla, field of violets, lavender and fresh red florals. The acidity is very good. The length, balance and length are nice. The structure a little lean. It a well polished rich fruit finish, but is a little short.

Photos of; the Chateau, Owner Patrick Maroteaux (may he RIP), Estate grapes and their barrel room.

Producer notes & history...Branaire Ducru has a long history has a long history that dates back to 1680. In those days, Branaire Ducru was a part of a larger Beychevelle. When the owner of Beychevelle passed away, he left behind a huge Bordeaux vineyard that was seriously in debt. To pay off the debt, the vineyard was broken up and sold. Several new estates were created in Saint Julien, which include Chateau Branaire Ducru. Jean-Baptiste Braneyre created the estate in 1680. As was was tradition in Bordeaux, the owner gave the estate his name, which is where the first part of the properties name came was given. Braneyre was later altered to Branaire. Braneyre bought the land we know as Branaire Ducru because of the terroir. He understood that Cabernet Sauvignon grew best on the deep gravel soils found in the Medoc. With that, we have the birth of Branaire Ducru. Or, at least the Branaire part. The middle name was gained through marriage. Marie Braneyre married Pierre de Luc which as you can guess, gave us the Branaire Duluc (the name of their 2nd wine). Almost 100 years later, the first winery at the property was constructed in 1824. It took almost 200 years for the Ducru portion of the wines name to make its way to the label. In 1875, with no direct descendants, Gustave Ducru, a more distant relative took over the property and added his name to the label making it, Chateau Branaire Ducru.

Patrick Maroteaux bought Branaire Ducru in 1988 from the Tapie family who had owned It since 1919. Prior to his ownership of Branaire Ducru, Patrick Maroteaux had no prior experience in the wine business. His background was in banking and then a president of the massive sugar company, Eurosucre. Patrick Maroteaux also served as the President of the UGCB, Union of Grand Crus Bordeaux, and as the President of the Saint Julien appellation.
Since his purchase, Patrick Maroteaux has focused much of his efforts on performing extensive work in the vineyards and in the cellars. He also began reducing the yields. Additionally, he increased the size of their vineyards by 10 hectares. Patrick was also modernized their winemaking techniques.
In fact, Patrick Maroteaux was one of the first producers in the Left Bank to being filling his tanks entirely by gravity. He did this beginning with the 91 vintage. This was done with the help of Philippe Dhalluin.

Philippe Dhalluin left Branaire Ducru in 2004 and took the same position as the director for wine making at Chateau Mouton Rothschild. Philippe Dhalluin was replaced by Jean Dominique Videau.

Chateau Branaire Ducru is a family business. The son of Patrick Maroteaux, François Xavier Maroteaux has carried the family business and joined the estate. Sadly, on November 19, 2017, Patrick Maroteaux passed away at the age of 67. His son, François Xavier Maroteaux took over the full time responsibilities of managing the property.

All the new technical improvements at Branaire Ducru quickly paid off for Patrick Maroteaux. Beginning with the 2000 vintage, Branaire Ducru became one of the top Saint Julien wines. It’s also one of the better values for high quality Bordeaux.

The 60 hectare vineyard of Branaire Ducru is planted to 65% Cabernet-Sauvignon, 28% Merlot, 4% Cabernet Franc and 3% Petit Verdot. The vineyard is very close to the size it was during the time of the 1855 Classification.

The terroir is deep gravel with clay soils. The best terroir is located near the chateau, closest to the Gironde river. They also have blocks further inland, with a small section of vines placed close to Chateau Lagrange and Chateau Talbot. The vineyard can be divided into 15 different blocks with 70 different parcels of vines. On average, the vines are close to 35 years of age. However, the estate has older vines as well. The oldest vines date back close to 90 years of age. The vineyard is planted to a vine density that ranges from 6,700 to 10,000 vines per hectare. The higher levels of vine density are for the newer plantings. The goal of the property is to continue increasing the vine density in all of their better terroirs.

Branaire Ducru, fermentation takes place in 28 temperature controlled, stainless steel tanks. The 28 vats vary in size. The vats range in size from as small as 30 hectoliters and up to 210 hectoliters. Each vat is sized for the needs of each specific vineyard parcel. Each vat is filled using the gravity based system.
Branaire Ducru is aged in 60 to 65% new, French oak barrels for between 16-20 months. The amount of new oak varies depending on the quality, character and style of each vintage. On average, the annual production is about 25,000 cases depending on the vintage. — 7 years ago

Greg Koslosky

9.3

Pretty stunning and open for business ! No pre-mox here ! — 10 years ago

with Wes

Yolandi Grange

9.0

Crisp and dry champagne. No funny business. Highly recommended. — 10 years ago

Mark D

9.5

At the Business Class lounge in Dubai — 10 years ago

Ben Leger

10

Celebrating MySomm's 1st month of successful business. Absolutely perfect. A wine that was at its absolute peak of balance and perfection. The most perfect wine I've ever tasted. — 10 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.0

They are in the Cabernet business and that will be their claim to fame — 11 years ago

Ryan Key

9.1

Clean, crisp staple in the world of bubbles. Celebrating my business partner's first year with the company. — 12 years ago

Sipping Fine Wine

9.0

Founded in 1970, first release in 1975, Marqués de Cáceres the Rioja bodega was established by Henri Forner, whose family has been active in the wine business for generations. Blend of 85% Tempranillo, 8% Garnacha tinta & 7% Graciano. Deep red, ripe fruit, soft spice. Had this a year ago, aged nicely. On the palate blackberry and plum flavors with espresso, cacao & smoky oak notes. Well balanced smooth tannins, lingering finish with lively acidity. Nice value for a Gran Reserva with more room to age. — 7 years ago

Levi Glenn

9.2

Reasonably ripe CdP, even for a big vintage. Nose isn’t forthcoming, but plush and inviting on the mid. Red briar fruit without great complexity, but plush and seductive. Young, but open for business. — 8 years ago

Henrik Möbitz

Owner/Winemaker Henrik Möbitz Wines

9.7

Ordered on the advice of TA lui-meme: surprisingly open for business, oozes class and joy. I am almost tempted to dig out another one from the cellar... — 8 years ago

Nat Sakimura

9.2

JAL Business Class March 2017. — 8 years ago

Jimmy Hayes

Estate Director Mayacamas Vineyard

10

86 HM - what else to say other than it's the wine that got me into wine; every time I taste it I remember why I got started in this business.. First tried at 16 years old at the Brown Palace Hotel in Denver with my Dad. Today, a couple decades later, got to enjoy it again from 5L surrounded by good friends and family. 10 is for all of it, not just the wine. Grateful to Jason and Sarah Heller for their generosity. #happyeaster — 9 years ago

with Douglas, Helen and 4 others

Benjamin Hickey

9.1

Really nice fine tannins but with a bit of grip on the finish. Fruit dominated. Not too heavy, food length. — 9 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.3

Steak and claret night with four all-pro ladies of the wine business! I don't think the 2nd wine of Grand-Puy Lacoste makes it to the U.S. often... Too bad! This bottle had the classic Pauillac lead pencil cut for the rare "chatteberry" and some very good texture from the vintage. — 10 years ago

with Cleora

Max Kogod

Owner Kogod Wine Merchant

9.6

After some air this is delicious and open for business. — 10 years ago

Michael Pitts

9.1

'11 open for business — 10 years ago

Rob Lateiner

9.0

Totally open for business, just a bit too warm and loose. My favorite producer. — 11 years ago

Robert Johnston

9.8

Had this for a business dinner at Range Great flavor and very approachable for the whole party of 10. Great price for a tasty 2000. — 12 years ago