# Château Ducru-Beaucaillou (2020)

- **Producer:** Château Ducru-Beaucaillou
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €275
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** eucalyptus, pencil shavings, cedar, black cherry, mint, blackcurrant, liquorice, violet, toasted bread, vanilla, cloves, leather, tobacco, earth

## About this wine

Château Ducru-Beaucaillou 2020 is a Bordeaux red wine from the Saint-Julien appellation, commemorating the estate's 300th anniversary with a special label. The château's name, meaning 'beautiful pebbles,' reflects its unique terroir of Gunzian gravel. The estate has a long history, having been managed by six families over three centuries. Under the direction of Bruno Borie, the estate focuses on meticulous vineyard work and stringent grape selection to highlight the purity and identity of its plots. The 2020 vintage was shaped by a challenging growing season, with a hot and dry summer leading to concentrated fruit and lower yields.

## Interesting facts

- The estate's name translates to 'beautiful pebbles'.
- The 2020 vintage celebrates the château's 300th anniversary.
- Average vine age is 35 years, with some vines planted in 1918.
- The terroir is defined by Gunzian gravel deposits.

## Food pairing

The wine's full body and high tannins are well-suited to rich, protein-heavy dishes, where they can complement the meat's texture and fat. The wine's structure can also stand up to robust flavors and sauces.

## Wine making process

The winemaking process at Château Ducru-Beaucaillou for the 2020 vintage involves meticulous vineyard management and stringent grape selection. Following harvest between September 11-30, the wine undergoes fermentation, with details adapted to highlight plot-specific characteristics. It is then aged for 18 months in 100% new French oak barrels. During the first six months of aging, regular topping-up is performed, followed by rackings every three months. Traditional fining with egg whites is employed before bottling.