| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2011 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Saint-Julien |
| Classification | Grand Cru |
| Estate | Branaire-Ducru |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £54.60 |
|---|
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Youth
2011 - 2015
|
Maturity
2016 - 2022
|
Peak
2023 - 2030
|
Decline
2031 - 2040+
|
Château Branaire-Ducru 2011 is a red Grand Cru from the prestigious Saint-Julien appellation in Bordeaux's Médoc region. This wine, crafted primarily from Cabernet Sauvignon with smaller proportions of Merlot, Cabernet Franc, and Petit Verdot, presents an elegant structure typical of Branaire-Ducru. The 2011 vintage benefitted from a cooler growing season, resulting in refined tannins and a balance between vibrant acidity and ripe, dark fruit. Vinification here emphasises gentle extraction and classic maturation in French oak, allowing the terroir to shine through while imparting subtle spice and texture.
Saint-Julien, nestled on the Left Bank of the Gironde, is renowned for its gravelly soils—ideal for Cabernet Sauvignon—which grant the wines finesse, power, and a signature minerality. The temperate maritime climate, moderated by the proximity of the river, ensures slow, even ripening, lending complexity and freshness. With a long history of viticulture, Saint-Julien is celebrated for producing some of Bordeaux's most harmonious and ageworthy wines, of which Château Branaire-Ducru is a shining example.
For food pairings, the classic structure and depth of this Saint-Julien make it the perfect partner for roast lamb with herbs, aged ribeye steaks, or crispy duck breast. Dishes with earthy notes like wild mushroom ragout or truffle-infused potatoes will echo the wine's layered profile. If you're seeking a regional match, try canard aux cèpes or entrecôte à la bordelaise, which complement both the wine's vibrant fruit and its savoury, woody undertones.
To fully appreciate Château Branaire-Ducru 2011, serve it at 16-18°C. Decanting for at least an hour is recommended to open up its bouquet of blackcurrant, cedar, and violet, and to soften the tannins for a seamless, lingering finish. This wine is enjoyable now but can be cellared further if desired.
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