2009 La Croix de Beaucaillou, St-Julien
Barrel sample. This has fruit, with delicious black berry frutis, It cjharms with elegance and ripeness, at the same time as giving a core of tannin. Definitely on the fruity side.
Aromas of blackberry and blueberries, with Chinese spices, follow through to a full body, with firm tannins and a mineral, floral and chewy finish. Beautiful already, but needs at least three or four years to soften and open.
Robert Parker's Wine Advocate
The grand vin is the result of an increasingly strict selection process, with approximately 50% of the production going into the final wine and the balance used in the Croix de Beaucaillou. The 2009 may be the finest example of this cuvee I have yet tasted. Up-front, precocious and generous, it possesses a dense purple color, a big, broad, unctuous texture and abundant notes of creme de cassis and black cherry fruit intertwined with hints of wood smoke, vanillin and earth. This nearly viscous-styled wine can be drunk in 2-3 years or cellared for 15+. Bruno Borie has done a remarkable job at Ducru Beaucaillou.
Shows nice range, with crushed plum, blackberry and steeped fig notes lined with singed mesquite and backed by black tea and licorice snap accents. Should be approachable soon. Best from 2014 through 2024.
Stephen Tanzer's International Wine Cellar
(a blend of 75% cabernet sauvignon and 25% merlot; pH 3.69; 60% new oak) Very deep purple. Fresh cabernet sauvignon-dominated nose shows floral, cassis and graphite aromas. Also vibrant on entry, with ripe, soft black fruit and mineral flavors that resonate through the smooth finish. This very well-made wine shows much more complexity, depth and freshness than usual; while there's a hint of slightly drying tannins, this looks to be the best Croix ever. Owner Bruno Borie told me that beginning in 2005 this became a wine of terroir too: rather than including grapes from Ducru's youngest or less favorably situated vines (fruit that now goes into private labels), the Croix is made only with the grapes of certain specific parcels.
75% Cabernet Sauvignon and 25% Merlot. The grand vin is the result of an increasingly strict selection process, with approximately 50% of the production going into the final Ducru Beaucaillou wine and the balance used in the Croix de Beaucaillou. 60% new oak used in maturation, and the rest one year old. Winemaker Bruno Borie. Lively, expressive fruit with a note of oak vanillin. Finely built, harmonious, though a little less full in the mouth than the Capbern is at the moment and more cedar and cassis. Maybe a very very slight bitterness on the finish, hence the minus. Tannins are fine and ripe.