| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Ducru-Beaucaillou 2001 |
| Item No.：FBSJ029 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：2nd Growth 1855 St Julien |
| Appellation：Saint Julien |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：89
Wine Spectator： 92
Decanter： |
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| Tasting Note： |
Wine Advocate #153(2004-6) Rating: 89 points Drink: 2004 - 2016
Somewhat light-bodied for a Ducru, with a 1999-like personality, this blend of 68% Cabernet Sauvignon, 30% Merlot, and 2% Cabernet Franc is a forward, medium-bodied, pretty effort revealing notes of cranberries, black cherries, cassis, and earth. Full of finesse, but lacking concentration as well as depth, it should be consumed over the next 10-12 years.-Robert Parker
Wine Spectator (3/31/2004) Score: 92
Loads of crushed berries on the nose, with hints of flowers and minerals. Very aromatic. Full-bodied, with fine tannins and a long, cappuccino and berry aftertaste. Really refined. Best after 2009. –JS
Decanter Rating:
Very big wine with a huge colour, smooth, tobacco-y fruit, fine intensity of extraction with silky tannins, a wine with superb texture and great depth. (Tasted en primeur) |
| 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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