Vertical Tasting of Chateau Branaire-Ducru (Mar 2014)

(65% cabernet sauvignon, 25% merlot, 5% cabernet franc and 5% petit verdot; 3.69 pH; 12.8% alcohol): Bright red with an amber rim. Decadent aromas of ripe red cherry and cassis are lifted by cedar and graphite notes. Enters the mouth soft and creamy, showing an almost opulent mouthfeel, then turns slightly diffuse in the middle, with ripe flavors of dark cherry and blackcurrant jam lingering nicely. The smooth finish could use a little more acid lift. I enjoy this wine’s creamy charm, but I also find that it’s much fresher and livelier when tasted from magnum. Patrick Maroteaux told me that years ago, choosing between the ’89 and the ’90 was a toss-up, but he now believes the 1989 to be the more successful vintage at Branaire-Ducru. The grapes were harvested between September 18 and October 13.