This is the second wine of Ducru-Beaucaillou.

Grapes: 65 % Cabernet Sauvignon, 25 % Merlot, 5% Cabernet franc, 5% Petit Verdot.

Color: dark red, violet, black, good depth.

Nose: Concentrated ripe berries like black plum, black cherry and blackcurrant, some cedar, tosted oak with aromas like fried bacon, coffee and mocca, slight of vanilla, slight smell of carnation flowers and minerals ( soil ).

Palate: Full bodied, concentrated ripe fruit, good tanninstructure with fine tannins, very nice balancing acidity, long fresh and quite powerful finish, distinct oak with coffee aromas but not to much. Velvety and elegant yet rich and powerful. Sweet acid fruit.

Foodmatch: Grilled beef and lamb, fat sauce, rich dishes like caseroles with red wine base. Goes great with the Norwegian red fungus cheese "Ridder" and with the French white fungus cheese "La Brique" from Normandie. Both made from cowmilk.

Cellaring: 0-10 years.

Great wine