Chateau Branaire-Ducru

Chateau Branaire-Ducru was originally a part of Chateau Beychevelle, but in the 17th century it split off from that estate. The name “Branaire-Ducru” is derived from Jean Baptiste Braneyre and Gustave Ducru, former owners of the estate. On the label there are 4 crowns which stand for the last 4 members of the Duluc family to have owned the estate–a marquis, a viscount, a count, and a countess. Château Branaire-Ducru is a member of the Bordeaux Union of Grands Crus, of Médocʼs Council of Crus Classés and of the Bordeaux Wine Academy. It was awarded 4th growth classification in 1855.

Owner: Family group managed by Patrick Maroteaux, purchased in 1988

Winemaker: Jean-Dominique Videau

Consulting Oenologist: Jacques & Eric Boissenot

Location: The estate is situated in the southeastern most part of Saint-Julien. It is neighbors with Chateau Beychevelle, which lies between Branaire-Ducru, the Gironde, and Château Saint-Pierre. The vineyards run west-east in several plots close to the château.

Vineyard Area: 60ha, producing 300,000-350,000 bottles; Maroteaux has increased size of vineyard by 10 ha since purchase

Soil: Deep quaternary gravel with a clay subsoil

Grape Varieties: 70% Cabernet Sauvignon, 22% Merlot, 5% Cabernet Franc, 3% Petit-Verdot

Average Age of the Vines: 35 years

Rootstock: 101/14, 3309 Riparia Gloire

Plant Density: 6,700-10,000 vines/ha

Cultivation: Sustainable viticulture system; traditional plowing between the rows, depending on soils and the behavior of the vines. Trellising and canopy management according to vineyard density and soil composition. New vineyards are planted with vines selected in the old vineyards and produced in the nursery.

Harvest: The entire vineyard is harvested by hand; harvest date for each plot is based on phenolic analysis and grape tastings.

Vinification: Fermentation takes place in a modern, well-equipped cellar. The must and juice is fed into the cellar by gravity rather than pump to begin its fermentation process in stainless steel tanks at a temperature of about 26-28 °C. Maceration lasts about 3 weeks, a period of time determined by tastings and adapted to each tank.

Aging: In oak barrels for 16-20 months with 60-65% new oak. The wood for the barrels is selected in various French forests according to their flavor and tannins. Traditional racking without pumping over. Fining in barrels with egg whites.

Annual Production: 350,000 bottles

*Second wine of Chateau Branaire-Ducru, named after the family who owned Branaire-Ducru in 1855 and who built the current château”

First Production: 1998

Average Age of Vines: Under 15 years

Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit-Verdot

Vinification: Stainless steel tanks with temperature control.  Size of tanks adapted to size of vineyard plots.  Tanks are filled using gravity.  First modern winery to use the old-fashioned gravity flow system starting in 1991.

Fermentation Temperature: 26-28 °C

Maceration: 3 weeks, determined by tastings and adapted to each tank.  The blending is early, before the end of February following the harvest.

Maturation: Aging in oak barrels for 16-20 months with 60-65% new oak.  Wood is selected from various French forests according to its flavor and tannins.  Light toasting respecting the wineʼs fruit and aromatic purity.  Traditional rackings without pumpings.  Fining in barrels with egg whites.

Tasting Notes: Velvety, ruby red color.  On the nose, the fruity texture is suave and expressive, supported by notes of spice and smoke.  The palate mirrors the notes in the bouquet; the texture is velvety with distinct tannins.

Food Pairings: Pairs well with meat such as quail and veal, and cheeses like Brie or Tomme.

Serving Temperature: 18°C