| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Ducru-Beaucaillou 1999 |
| Item No.：FBSJ031 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：2nd Growth 1855 St Julien |
| Appellation：Saint-Julien |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：91
Wine Spectator：89
Decanter： |
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| Tasting Note： |
Wine Advocate #140(2002-4) Rating: 91 points Drink:2004 - 2018
The deep purple-colored 1999 Ducru Beaucaillou, which represents 60% of the crop, offers aromas of crushed stones, raspberry liqueur, and black currants. This sweet, pure, and harmonious wine possesses elegance, finesse, and multiple nuances rather than power, concentration, and structure. This is Bordeaux at its finest. Anticipated maturity: 2004-2018. -Robert Parker
Wine Spectator(3/31/2002) Score: 89
Firm and silky red, with spices, berries and cinnamon. Medium-bodied, with firm tannins and a medium finish. Very good Ducru. Best from 2003 through 2007. 17,500 cases made. –JS
Decanter Rating:
Full-fleshed, supple, expressive and graceful, packed with the typical blueberry and blackberry fruits of the year, with liquorice stick and mineral flavours etched into the finish. |
| Food Match： |
Western Food:With strong flavoured dishes (wine sauces, game or exotic and grilled dishes) opt for young vintages. With lighter meals (roasts, steamed dishes, chicken casseroles etc) older vintages are best. Choose older cheeses, with a dry rind or excellent with grilled steak and all red meat dishes
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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