PV Tasting Notes
Deep colour, offering subtle aromas of smoky wood, fresh herbs and dark fruits, full bodied, especially for the vintage, there's a solid core of fruit with soft silky tannins which fill the mouth, this is a very well crafted wine, very highly polished and I think will show well when bottled. Tasted June 2009.Independent Review
91 points Steve Tanzer International Wine Cellar Aug 2010
Nicely ripe aromas for the year: cassis, lead pencil, menthol, minerals and flowers. Then juicy, intense and sharply delineated, with lovely lift to the fla vors of dark berries, minerals and cedar. Silky-sweet wine with lovely aromatic persistence. And very intense for 2007.
90 points Robert Parker - Wine Advocate April 2010
An outstanding effort from proprietor Bruno Borie, the 2007 Ducru exhibits sweet black currant fruit, licorice, lead pencil shaving, and wood spice characteristics along with medium to full body, a velvety mouthfeel, and outstanding density as well as richness. It is a strong effort for the vintage, and should drink well for 15+ years.
90 points James Suckling Wine Spectator Jan 2010
Offers sliced plum on the nose, with flowers and some oak. Medium-bodied, with polished, refined tannins that caress the palate. Builds on the finish. Racy for the vintage. Best after 2014.—J.S.
This is not only totally delicious, but its also highly versatile due to the blending, I would suggest matching this as an example to Thyme-roasted fillet of beef, Roast rib of beef with Yorkshire pudding, Terriyaki beef with roasted cashews, Braised beef cheeks with parsley salad, Beef stew and dumplings, Roast fillet of lamb, Griddled lamb chop with garlic and thyme, Navarin of lamb, Confit shoulder of lamb, Barbecue pork, Pork and fennel casserole, Roast belly of pork with root vegetables, Pork fillet with honey and ginger, Pork alla Genovese, Calf's liver and bacon, Wild rabbit and morel stew with olive oil mash, Pheasant 'coq-au-vin', Pan-fried grouse with skirlie and glazed beetroot, Duck confit, or even Stilton and cobnut-crusted turkey with tomato sauce.
The Chateau Ducru Beaucaillou is a large and beautiful Chateau which is set away from the road on the lip of the slope running down to the Gironde. The name comes from a previous owner M. Ducru and Beaucaillou means beautiful pebbles, which is perhaps the chief feature of the 45 hectare vineyards is its richness of pebbles of “Cailloux” which are such a feature of Chateau Latour and Chateau Lafite, the “terroir” is the same. Classified in 1855 as 2nd Growth it has been one of the most consistent producers for many decades and is considered as one of the few Super Seconds, or modern day 1st Growths.