CRITIC REVIEWS
Neal Martin
The 2016 Ducru-Beaucaillou was picked 24 September to 10 October, matured in 100% new oak for 18 months. It has an ethereal bouquet, the purest on any Ducru-Beaucaillou, with copious dark cherries, violet and mineral scents, a touch of forest floor emerges with time. The palate is medium-bodied with supple tannins, a fine bead of acidity, a little more red fruit towards the finish than the 2018 tasted alongside and maybe just beginning to close up to mature over the long-term. What a fantastic wine, one that will vie with the 2009 and maybe the 2018 as one of the peaks. Tasted at the Ducru Beaucaillou vertical at the chateau.
Lisa Perrotti-Brown
Very deep purple-black in color, the 2016 Ducru-Beaucaillou delivers a pronounced, enticing nose of baked plums, blueberry preserves, fruitcake and boysenberry with suggestions of lilacs, mocha, hoisin and exotic spices plus a waft of cedar chest. Full-bodied, rich and opulent in the mouth, the palate has layer upon layer of black fruit preserves and spicy nuances, matched by a very firm, grainy frame, finishing with epic length and depth.
JancisRobinson.com
'Mild winter conditions resulted in early budbreak and flowering. Heavy rains in May allowed the soils to build up reserves, but brought the looming threats of mildew and oidium. Summer was hot and dry, yet nights were ideally cool. September and October saw warmer than average temperatures, giving rich and ripe fruits, though cool nights and mid-September rains helped to retain freshness and keep alcohol at modest levels.' Harvest: 24 September - 14 October. 85% Cabernet Sauvignon, 15% Merlot. 18 months in new French oak. A new team in the winery and a new technical manager, Emmanuel Bonneau, joined the estate in this vintage. Deep and richly coloured. Beautifully fragrant with black fruit. A lovely freshness and sense of refinement, not fully open but much more precise and refined than the 2015. Perfect balance between fruit and structure. Powerful and long, lovely shape. (JH)