„Deep garnet colored, the 2005 Ducru-Beaucaillou needs a little coaxing before slipping sensuously out of the glass with the most alluring perfume of red roses, kirsch, star anise, cardamom and fragrant earth over a core of blackcurrant pastilles, blackberry preserves and warm plums plus a touch of tobacco. Medium to full-bodied, the palate has a wonderfully taut, tightly knit frame of fine-grained tannins and bold freshness supporting the densely packed fruit, finishing long and perfumed.“
Lisa Perrotti Brown 97 Punkte (Aug. 2020)
„Tasted at Farr’s Ducru-Beaucaillou dinner at the Ledbury. Consistent notes: this is a fantastic Saint Julien that is built for the long haul. The bouquet is tightly coiled with ebullient dark fruits, sandalwood, macerated black cherries and a hint of vanilla emanating from the unresolved new oak. The palate is full-bodied with sinewy tannins, wonderful harmony with the same ethereal sense of symmetry as the 2000. The finish is still tannic and almost “brutish”; so do not think about opening this wine before 2020.“
Neal Martin 95 Punkte (Okt. 2010)
„Served at the chateau at their Vinexpo banquet from magnum, the young 2005 retains a lot of puppy fat on the nose, very focused with hint of coconut and sandalwood, more expressive than the bottle shown blind at Southwold earlier this year. The palate is sinewy, full-bodied, harmonious and downright irresistible to those willing to commit infanticide. Raspberry, black cherries, blueberries and briary, all leading to a velvety finish that lacquers the mouth. It will vie with the 2000 as one of the great modern day Ducru Beaucaillou wines, such is its purite and charm. Stunning. Drink 2017-2040.“
Neal Martin 95 Punkte (Juni 2009)
„Tasted single blind at Southwold. In retrospect I may have been parsimonious with my score out of barrel because this Ducru shone in a blind horizontal. It has a very “strict”, cedar-infused nose with touches of sandalwood and bacon fat. Good definition. The palate has very good fruit concentration, supple blackberry, raspberry and dark cherry all wrapped up in lovely definition and purity. Very good breeding here – one of the top Saint Julien wines of the vintage. Drink 2012-2035.“
Neal Martin 94 Punkte (Jan. 2009)
„The 2005 Ducru Beaucaillou is a 10,000-case blend of 67% Cabernet Sauvignon and 33% Merlot (they used to produce 18,000-20,000 cases). It is an exceptionally powerful wine with a dense purple color, superb intensity, and a beautiful, sweet nose of spring flowers, raspberries, blueberries, graphite, and creme de cassis. Full-bodied with fabulous concentration, exceptionally high tannin, good acidity, and massive layers of richness that build incrementally on the palate, this monumental effort is more structured than their outstanding 2003. It may be the finest wine produced at this estate since the 1982 and 1961 Ducrus. Anticipated maturity: 2018-2050.“
Robert Parker 97 Punkte (Apr. 2008)
„Another St.-Julien that has put on significant weight since I tasted it last year, Bruno Borie’s blend of 67% Cabernet Sauvignon and 33% Merlot (10,000 cases rather than the typical 18,000-20,000) is a powerful effort boasting 13.6% alcohol. Its inky/purple color is followed by an extraordinary nose of violets, blueberries, raspberries, and blackberries. Full-bodied with fabulous intensity, great acidity, and huge tannins, it is an amazingly vivid, full-bodied wine with monster levels of richness and tannin. Although made in a totally different style, it ranks alongside the monumental 2003. Anticipated maturity: 2015-2050.“
Robert Parker 95-97 Punkte (Apr. 2007)
„Bruno Borie has done a fabulous job at Ducru Beaucaillou. The 2003 may be the greatest Ducru produced in the last 3-4 decades, and the 2005 is not far behind. A more backward style of wine with higher tannin, more elevated acids, and extremely high alcohol (13.6%) for this estate, its inky/purple color is followed by notes of sweet cassis and plums intermixed with licorice, crushed rocks, and white flowers. Medium to full-bodied and structured with a whoppingly long finish, it needs 8-10 years of cellaring. Anticipated maturity: 2013-2030+. It is a blend of 67% Cabernet Sauvignon and 33% Merlot.“
Robert Parker 92-94+ Punkte (Apr. 2006)
Quelle: www.robertparker.com