1982 CHÂTEAU DUCRU BEAUCAILLOU 1982

(08-2020) "The harvest lasted 16 days from the 16th September," proprietor Bruno Borie mentioned about the 1982 Ducru-Beaucaillou. Medium brick colored, it comes galloping out of the glass with bold, expressive notes of Black Forest cake, preserved plums and mincemeat pie with hints of cigar box, star anise, eucalyptus and espresso plus wafts of roasted nuts and iron ore. Medium to full-bodied, generous and opulent, the palate has beautifully ripe, fine-grained tannins and tons of youthful fruit, finishing with epically long-lasting layers of preserved black fruits and exotic spices.

(04-2016) A delicious, gorgeous wine that is ready to enjoy now. Layers of dried herbs, savory spices and leather mingle in this delicious wine at its peak.

(08-1999) Colored. Slightly evolved and of good intensity. On the nose, humus, truffle on a very ripe fruity background with a touch of cedar and liquorice. Appetizing. Very attractive on the palate due to the pulpy, tender and fleshy texture. However, one could expect even more flesh in the center if one is demanding. The tanicity remains soft, tasty and aromatic, with good persistence on the finish. Drunk at the table in August 1999, I first enjoyed it with the steak, despite the high temperature. Immediately after the meat, the wine lacked power and it was necessary to drink more to make it tighten the mouth (clever to empty the bottle). And finally, the air gave it allure. Drink very easily.