2010 Branaire Ducru

This wine is more backward than I would have normally expected, but nevertheless, it is very impressive. The 2010 Branaire-Ducru displays an inky bluish purple color and loads of mulberry, raspberry, black currant, graphite and floral notes in its intense aromatics. Medium to full-bodied , with sensational ripeness, purity, texture and length, the tannins are slightly more prominent than I remember from barrel, but they are sweet and ripe (as opposed to astringent and bitter). This beautiful wine needs 4-6 years of cellaring and should keep 25-30 years. Feb 2013, www.robertparker.com

Branaire Ducru From an assemblage of 70% Cabernet Sauvignon, 23.5% Merlot, 4% Petit Verdot and 2.5% Cabernet Franc, (Similar to the 2009) the wine sports a deep ruby tint. Jammy black raspberry, spice and hints of toasty oak start off the perfume. In the mouth, fresh cassis, mocha, olives and spice combine with strong, ripe tannins, ending in a blackberry filled finish. The wine reached 13.8% alcohol, which is higher than they recorded in 2009. Due to the high level of acidity, there is no sensation of heat. According to the owner, Patrick Maroteaux, one of the keys to the success in 2010 is due to their new method of handling the press wine. This includes ageing the press wine in one year old barrels and utilizing more selection in the press wine. 40% of the press wine was allocated to the Grand Vin. The remainder was included in the second wine. winecellarinsider.com

This is very clear and precise, with blackberry and licorice and hints of toasted oak. Full bodied, with super refined tannins and a pretty finish. It’s there. This is very classy and elegant. Tight and refined. Polished. 70 percent Cabernet Sauvignon, 23.5 percent Merlot. 2.5 Cabernet Franc and 4 percent Petit Verdot. jamessuckling.com

This has guts, offering dark fig, plum and cocoa notes carried by velvety but substantial tannins, with a very long, smoke- and plum sauce-filled finish that has well-embedded acidity. winespectator.com

Lots of depth and already showing fragrance and complexity, perfect concentration and refreshing, harmonious length, another great wine from the château on top of its form. Drink 2018-30. Steven Spurrier, decanter.com

Tasted at the chateau and the UGC, the Branaire Ducru is a blend of 70% Cabernet Sauvignon, 23.5% Merlot, 4.5% Cabernet Franc and 2% Petit Verdot including 10% of the vin de presse. It has 13.8% alcohol with a pH of 3.53. The nose is very primal compared to other samples with high-toned dark cherries, dark plum and cassis. The palate is medium-bodied with fine tensile tannins, very good acidity and precision. not a wine of dimension like Ducru Beaucaillou but I like the subtle touch of spiciness interlacing the finish. Very fine. Tasted March 2011. Neal Martin erobertparker.com

Tasted 17 Feb: Very dark purple. Nice freshness on the nose. Very round and supple and polished. Opulent without being sweet. All assembled by end Feb with about 9% vin de presse. More approachable than most of the 2010s I have tasted so far. Fresh and the fruit almost disguises the marked tannins on the finish. Stricter selection than usual. Dry – very dry summer. 41 hl/ha compared to 47 hl/ha in 2009. Small berries. Tasted blind 8 Apr: Very sweet, almost Marmite aromas. Great freshness but no great intensity on the palate. A little angular with some green notes on the finish but a competent wine. Relaxed and comfortable. Not forced. jancisrobinson.com

The deep ruby 2010 Branaire-Ducru has lifted aromas of cedar, plums and blackberries, followed by layers of floral notes and mixed berry fruits that are reserved and focused. This is made in a traditional rather than a ripe voluptuous modern style, and the overall impression is of a beautifully restrained classic St Julien of great balance and elegance. asianpalate.com

A curious nose reminicent of apples!. The palate is very classic and severely structured. Very upfront. I'd like to see the mid-palate meet the finish a bit more seemlessly. That said the finish comes back nicely.