2010 Chateau Branaire Ducru
95 THE WINE CELLAR INSIDER: "Young, fresh, vibrant and a bit tight, as you would expect, yet, it is hard not to notice the soft, ripe, smooth tannins, sweet, fresh, dark red fruits, concentration of flavor and the sense of purity in the finish. Give this another 5 years and it should be showing a lot of what it has to offer."
94+ ANTONIO GALLONI: "(70% cabernet sauvignon, 23.5% merlot, 2.5% cabernet franc, and 4% petit verdot; 3.53 pH; 13.8% alcohol): Deep ruby. Sexy aromas of balsamic red cherry, blackcurrant, cinnamon, vanilla and minerals, lifted by captivating nuances of red rose and violet. Then incredibly pure, fresh and suave in the mouth, with lush, very refined flavors of fresh red berries, minerals and sweet spices. Deep and very concentrated on the seamless, luscious, impressively long finish. Great wine: this strikes me as being one of the four or five best wines ever made at the estate, even better than the 2009, and I probably underrated it at the Primeurs, when I scored it "only" 90-93. Harvested between September 27 and October 14." - Ian D´Agata - Mar 2014.
94 WINESPECTATOR: "Very polished and stylish, with a velvety feel to the layers of crushed plum, currant and blackberry, while bittersweet cocoa and black licorice glide in on the gorgeous, black tea-infused finish. Features a lovely allure rather than raw power, making this possibly the prettiest St.-Julien of the vintage. There´s plenty in the tank for cellaring as well. Best from 2014 through 2030."
94 JAMES SUCKLING: "A layered young red with lots of black olives and berries on the nose. Full body, with velvety and chewy tannins. It all comes together at the end with a lovely sweet fruit. Try after 2017."
91 THE WINEADVOCATE: "Tasted blind at the Southwold Bordeaux 2010 tasting. The Branaire Ducru has a rather high-toned bouquet with dark plum and cassis fruit, moderate definition with conspicuous but integrated oak. The palate is very sweet on the entry with rounded black cherry, black olive and kirsch. It seems a little over-egged compared to its peers, trying too hard to make and impression, plus that is a smudge of alcohol just blurring the finish. Tasted January 2014." - Neal Martin.
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