Château Ducru-Beaucaillou Saint-Julien 1990 / 12.5% / 0.75 L

Château Ducru-Beaucaillou is the jewel of Saint-Julien; its name—“beautiful stones”—refers to the unique gravelly soils that give the wines a distinct mineral character.The history of the estate dates back to the 17th century, and its true heyday began in the late 18th century.The winery has been in the Borie family since 1942, and is currently managed by Bruno-Eugène Borie.The vineyards stretch along the banks of the Gironde, which provides natural protection against disease and stabilizes the climate.The vines, many of which are quite old, produce fruit with a high concentration of flavor, with Cabernet Sauvignon playing the dominant role, accompanied by Merlot and smaller amounts of Petit Verdot and Cabernet Franc.This terroir, shaped by deep gravel and the proximity of the river, is considered one of the purest expressions of the Médoc’s elegance.

Château Ducru-Beaucaillou also has a turbulent history—in the late 1980s.and 90.Cellars struggling with TCA caused some bottles from that period to have "cardboardy" notes.Despite this, the 1990 vintage is considered exceptional because the year itself was one of the finest in Bordeaux’s history: warm, dry, and conducive to the full ripening of the grapes.The wine is a blend of approximately 65% Cabernet Sauvignon, 25% Merlot, 7% Petit Verdot, and 3% Cabernet Franc, and was aged for about 12 months in French oak barrels, two-thirds of which were new.

Appearance: intense ruby red with brick-red highlights, clear, with thick tears running down the glass.

Aroma: black currant and plum intertwined with notes of cedar, leather, tobacco, and dried herbs, complemented by a graphite-mineral accent characteristic of the terroir.

Taste: full-bodied and complex, with soft, ripe fruitiness underscored by earthy and tea-like notes, velvety tannins, and a long, cedar-like finish.

Food pairings: classic roast beef or entrecôte, lamb with rosemary, venison in mushroom sauce, as well as aged hard cheeses.