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.
|Score: 97||Robert Parker, Wine Advocate (176), April 2008|
Another St.-Julien that has put on significant weight since I tasted it last year, Bruno Borie’s blend of 67% Cabernet Sauvignon and 33% Merlot (10,000 cases rather than the typical 18,000-20,000) is a powerful effort boasting 13.6% alcohol. Its inky/purple color is followed by an extraordinary nose of violets, blueberries, raspberries, and blackberries. Full-bodied with fabulous intensity, great acidity, and huge tannins, it is an amazingly vivid, full-bodied wine with monster levels of richness and tannin. Although made in a totally different style, it ranks alongside the monumental 2003. Anticipated maturity: 2015-2050.
|Score: 95/97||Robert Parker, Wine Advocate (170), April 2007|
Bruno Borie has done a fabulous job at Ducru Beaucaillou. The 2003 may be the greatest Ducru produced in the last 3-4 decades, and the 2005 is not far behind. A more backward style of wine with higher tannin, more elevated acids, and extremely high alcohol (13.6%) for this estate, its inky/purple color is followed by notes of sweet cassis and plums intermixed with licorice, crushed rocks, and white flowers. Medium to full-bodied and structured with a whoppingly long finish, it needs 8-10 years of cellaring. Anticipated maturity: 2013-2030+. It is a blend of 67% Cabernet Sauvignon and 33% Merlot.
|Score: 92/94+||Robert Parker, Wine Advocate (164), April 2006|
|Score: 95||James Suckling, WineSpectator.com, February 2008|
|Score: 95||James Suckling, Wine Spectator, February 2008|
Intense exotic aromas of crushed blackberries, lilacs and hints of vanilla. Full-bodied, with a solid core of fruit and big, silky tannins. This is extremely layered, with a polished caressing texture. Long, long finish. Builds on the palate. Will it be better than 2003? Time will tell.
|Score: 95/100||James Suckling, WineSpectator.com, March 2006|
Tasted blind. Minty top note. Lots of beef. Dry tannins but hugely intense. Lots going on here. Quite a cocktail of activity. Very dry and savoury and minerally. Almost painfully austere on the end!
|Score: 17.5||Jancis Robinson MW, JancisRobinson.com, March 2017|
More Merlot this year (33 per cent) than usual. Dark, brooding purple crimson. Spicy, almost brûlée nose. Lots of acidity - very pronounced. Very dry tannins on the finish too, so a wine for the very long term. Dry, rather Las Cases-like! Should not be touched for ages. Much more brutal than the Latour tasted immediately before it, even though convention would dictate that the Pauillac would be more long term than the St-Julien. Very intense. There are many wines this dry on the finish but not many with the intensity of fruit to support the tannins. Drink 2018-30
|Score: 18||Jancis Robinson MW, JancisRobinson.com, April 2006|
Good deep ruby-red. Wonderfully sweet, aromatic nose combines currant, chocolate and cedary oak. Fat, lush and silky, with atypical volume to the flavors of plum, tobacco and chocolate. Wonderfully supple, plump wine with layers of flavor, thoroughly sweet tannins and compelling aromatic persistence. Today the wine's substantial baby fat is masking its impressive underlying power. According to Borie, this 2005 combines the best traits of the chateau's 2003 and 2000.
|Score: 94||Stephen Tanzer, International Wine Cellar, June 2008|