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Information:

At Ducru-Beaucaillou, excellence is shaped inch by inch thanks to an intimate understanding of what the vines want to offer. Experience, intuition, questioning, for a symbiosis with Mother Earth; humans are only passing through these noble terroirs. Nature being a “subject of law”, every procedure in the vineyard is respectful of the entire ecosystem: herbicides have been abandoned in favour of mechanical weeding and judicious grass cover; chemical fertilisers replaced with manure and quality composts; insecticides with pheromones to fight against grapevine moths or kaolin clay to lure the green leafhopper. Measures to facilitate aeration and sun exposure of the bunches, to avoid Botrytis and, where applicable, bacilli. Before the harvest, constant monitoring of the available nitrogen. Reasoned viticulture, which earned the property ISO 14001 certification in 2016, supplemented since 2017 by HVE3 certification (high environmental value level 3).

Each year, more decision support tools are added for phytosanitary monitoring. Intense controls of the ripeness of the different grape varieties and of each plot; the grapes are continuously tasted and then analysed - IBMP, alcohol degree, anthocyanin potential, technological balance (sugar/acid) - to determine the appropriate harvest date, sector by sector. The young vines are harvested separately. Meticulous management, even within plots, to gain in precision.

There is no fundamentalism, but a resolutely curious, pragmatic, benevolent approach. A kind of “positive modernity” adapted to contemporary viticulture: a research and development unit has been created, today managed by two young engineers who pass on their passion and communicate their discoveries to the teams.  Use of decision support software, based on powerful predictive models, GPS programming of applications for controlled coverage and full traceability, installation of several weather stations to better understand geospatial variations. Through the work of INRA, notably on the physiology of the vine, its nutrition and its virome, this high-precision viticulture, both qualitative and sustainable, is constantly progressing. 

Wine making:

The viticulture is wilfully elitist and respectful, from the technical winegrowing process to the reconstitution of the soils, from the traditional Médoc-style pruning to the meticulous green harvesting and the staggered replanting of each vineyard blocks. Selection of the grapes is ever more stringent, vinification is adapted to the specific identity of each plot. All of these efforts contribute to the extraordinary purity of the blends that subsequently undergo slow aging in 100% new French oak barrels for 18 months. Not to mention the unending listening, questioning, reflecting.

Description:

Nose: The aromas dance, flatter the nose, seduce the soul and penetrate the memory. A muse that arrives on tiptoe and leave a lasting, infinite souvenir.

Taste: The allure is immediate. A soft, fruity attack on the palate, a voluptuousness underscored by perfectly integrated, silky tannins that culminate in an exceptionally lengthy finish.