Ducru Beaucaillou other_regions This too is a knock-out

This too is a knock-out and a one that should evolve glacially over a 20 to 30-year period as it’s even a bit firmer than the Chambertin

strawberry

Strong reduction knocks down the nose

there is not much produced

with espresso and humus notes along the edges of the dark currant and blackberry fruit core

Ducru Beaucaillou other_regions This too is a knock-outProduced the very first year that Bruno Borie took over management of the estate, there was no leaf thinning in July during this notoriously hot summer, allowing for more shade on the bunches. Medium to deep garnet in color with a touch of brick, the 2003 Ducru Beaucaillou reveals opulent notes of Indian spices, cigar box, sandalwood and licorice with a crme de cassis and plum preserves core plus a hint of rose oil. Medium to full bodied, the palate