| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Ducru-Beaucaillou 2002 |
| Item No.：FBSJ030 |
| 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：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：89
Wine Spectator：89-91 |
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| Tasting Note： |
Wine Advocate #158(2005-4) Rating: 89 points Drink:2005 - 2020
It is good to see this wine showing much better from bottle than it did from barrel, where it had a certain leanness and herbaceousness. There is still a hint of dried herbs in the classy nose of red and black currants, cedar wood, and spice box. The wine has a deep ruby/purple-tinged color, excellent density, and medium body in an elegant style with a hint of road tar and sweet fruit. It should drink well young but age nicely for 12-15 years. Make no mistake about it, it has nowhere near the size, dimension, power, and intensity of the 2003. Of course, this estate is now being run by Bruno Borie, the younger son of the late Jean-Eugene Borie. He replaced his eldest brother, Xavier Borie, who remains fully responsible for Grand-Puy-Lacoste and Haut-Batailley. -Robert Parker
Wine Spectator (30/6/2003) : 89-91
Very attractive aromas of fresh berries, raspberries and cherries. Full-bodied, with fine tannins and a medium, refined finish. Lots of finesse.
Decanter # 28-9 (6/1/2003) : Decanter Award Mature: 2009-2020
Lovely dense colour, fine nose of blackcurrant and tightly knit flavours, firmly structured fruit, slightly smoky, very fine expression, very classic, very long. Decanter Award.
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| 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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