Château Branaire Ducru is a 4th Classified Growth of the Saint-Julien
appellation. With an area of 59 hectares its vineyard has an average
age of 35 years and the aging is done in new barrels at 60-65%. The
property can count on a vineyard with the superb soil but does not rest
that on this, and in this optics all the details are watched without the
least concession by the teams of the vine and the cellar. So we
understand better why these wines express the depth, elegance and tannic
richness of the fruits born on these soils mostly planted with Cabernet
"Above all for us, in Branaire-Ducru, history is
written, intended for pleasure, devoted to pleasure, so true is it that
in the land of Medoc, pleasure is the supreme completion of all efforts"
plowing or grassing, depending on the terrain and the behavior of the
vine. Trellising and vineyard management adapted to each density and
type of soil.
Completion of the vineyard
with plants from mass selections made on the old vines of the Château.
Production of plants by the company "Vitis vinifera" integrated into the
group. Manual harvesting on the entire vineyard. Harvest dates
determined on the plot by phenolic analysis and tasting of the berries.
All the work on the vineyard aims to produce perfectly ripened grapes
that are an accurate image of the terroirs of Branaire-Ducru. The estate
has the desire to keep a predominant place in Cabernet Sauvignon. It
gives complexity, character and power to its wines, while guaranteeing
fruit and freshness whatever the vintage.
steel tanks, thermoregulated of different sizes adapted to the plot.
Filling tanks by gravity. First modern gravity installation in Bordeaux
in1991. Fermentation temperature: 26-28 ° C Duration of maceration: 3
weeks, adapted to each quality of harvest. Assembly of the wines
realized at the beginning of breeding, at the latest in February
following the vintage.
Aged in barrels for 16 to 20 months, with
about 60 to 65% new wood. Fine grains selected in several French forests
for the quality of their aromas and tannins. Low heat of the wood,
respecting the character and the fruit of the wines. Traditional racking
barrels, dodging, sheltered from the air.Collage in barrel, with egg
white. Everything is done, during vinification and aging, to express the
potential of the grapes and thus the terroir, in a wine where the
fruit, the aromatic complexity go hand in hand with the richness and the
balance, without over-extraction or heaviness.