Château Branaire-Ducru's "Cuvée Duluc" 2015 from Saint-Julien is a red Bordeaux that exemplifies the elegance and balance typically associated with this prestigious Left Bank appellation. The 2015 vintage was notable for its warm, dry summer, yielding wines with both ripe fruit concentration and refined structure. While the precise blend for this cuvée may vary, Saint-Julien reds often feature a harmonious mix of Cabernet Sauvignon, Merlot, and smaller proportions of Cabernet Franc and Petit Verdot. This style is renowned for its expressive bouquet—often red and black currants, violets, cedar—and a palate that strikes an appealing balance between supple tannins, freshness, and depth. The élevage, often partly in French oak barrels, can add a refined touch of spice and gentle toast to the overall complexity.
Saint-Julien is set at the heart of the Médoc, framed by the Gironde estuary and benefiting from the moderating influence of both river and Atlantic. Its soils are dominantly gravelly, promoting excellent drainage and lending finesse to the wines. The region’s relatively small size belies a reputation for producing reds that blend the power associated with neighbouring Pauillac and the suppleness of Margaux. Saint-Julien’s châteaux, many of which date back centuries, are celebrated for their consistent quality and their capacity to age gracefully.
In terms of food pairings, this wine’s refined structure and aromatic complexity make it remarkably versatile at the table. It is a classic partner to roast or grilled lamb, especially with herbs typical of the Southwest of France. Roast beef, duck breast, or game birds (pheasant, pigeon) will also highlight its aromatic nuances. For a regional touch, pair with entrecôte à la bordelaise or a mushroom-based dish such as cèpes à la bordelaise.
For optimal enjoyment, decant the wine about an hour before service to allow its bouquet and texture to unfold. Serve at a temperature of 16–18°C to reveal all the subtleties and freshness of this distinguished Saint-Julien.
