Château Ducru-Beaucaillou’s 2015 La Croix de Beaucaillou hails from the prestigious Saint-Julien appellation, on Bordeaux’s Left Bank. This second wine, often called the “second label” of the château, masterfully demonstrates the typical Médoc blend dominated by Cabernet Sauvignon, with Merlot and a touch of Petit Verdot. The 2015 vintage was widely regarded as exceptional, marked by a warm and dry growing season, resulting in grapes with perfect ripeness and balance. Fermentation is carried out in temperature-controlled stainless-steel tanks, and ageing takes place in French oak barrels, of which a significant proportion are new, adding to the wine’s aromatic complexity and structure.
Saint-Julien itself is renowned for its elegance and consistency, set on gravel soils—hence the term “Beaucaillou”, or “beautiful pebbles”—which offer perfect drainage and encourage deep root growth. The vineyard’s proximity to the Gironde estuary regulates the microclimate, mitigating extreme temperature variations. This combination of geology and climate, coupled with centuries of winemaking tradition, positions Saint-Julien as one of Bordeaux’s most admired appellations, striking a harmonious balance between the power of Pauillac and the finesse of Margaux.
La Croix de Beaucaillou 2015 is a wine with enticing aromas of blackcurrant, cassis, cedar and delicate floral notes, underpinned by subtle toasted spice from the oak. On the palate, you will find round, refined tannins, generous black fruit and a persistent, elegant finish. For food pairing, its structure and depth cry out for classic Bordeaux fare: think roast lamb studded with garlic and rosemary, entrecôte bordelaise, or duck breast with a red wine reduction. Mature cheeses, such as Comté or aged Gouda, also make for delightful companions.
To fully appreciate its bouquet and texture, serve this wine at 16-18°C. If possible, decant for one to two hours prior to serving to allow the aromas and flavours to unfurl harmoniously. While approachable now with aeration, this wine has potential to evolve gracefully for at least a decade longer in the cellar.
