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  • Country ranking ?

    267
  • Producer ranking ?

    8
  • Decanting time

    2h
  • When to drink

    Now
  • Food Pairing

    Beef

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The Story

Chateau Ducru-Beaucaillou is named after the beautiful, large stones found in its unique wine-growing terroir. This exceptional ecosystem produces fine, elegant, tasty wines, with a long finish – in short, archetypal Saint-Julien wines.

Perched on an exceptional site with incomparable views over the Gironde estuary, in the centre of a hundred-year-old park, Ducru-Beaucaillou is a majestic, Victorian-style castle, which has, over time, become one of the great symbols of the Médoc. Unusually for Bordeaux, it is built directly above the barrel cellars, enveloping its owners, who have lived here for over sixty years, in the sumptuous aromas of their wine.

Today, the estate is managed by the company Jean Eugène Borie SA, which is owned by Mrs Borie, her daughter Sabine Coiffe and her son Bruno-Eugène, CEO since 2003, the third generation of the Borie family to head the estate.

There are very close links between this estate and the five families who have been its successive owners.

The grapes are all harvested manually. They are sorted in the vines on mobile tables to avoid contact between unhealthy and healthy grapes during transport to the vat room.The vinification of each plot is done individually to optimise the choice of blends. Moreover, the fermentations are carried out separately and customized to take account of terroir, grape variety and vintage characteristics. We generally operate gentle extraction and keep the must at traditional temperatures with moderate lengths and frequencies of pumping-over.The press drains off continuously into barrels to facilitate the selection of the press-wine batches. Malolactic fermentation is managed in vats for optimal control.

The wine is barrelled in duly identified individual batches immediately after malolactic fermentation. Blending takes place during the first racking operation; for Ducru Beaucaillou, between 50 and 80% of new barrels are used according to the richness of the vintage. The barrels (225L Bordeaux barrels, French oak) are supplied by 5 carefully selected cooperages giving every guarantee. The wine is matured for 18 months in accordance with Medoc traditions for classified growths. Bottling is performed with special care in regard to both oenological controls and homogenisation of the overall batch. The 5 cork makers supplying the estate have signed a detailed and stringent quality charter. 

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Wine Information

Château Ducru-Beaucaillou : Our 1961 vintage

Château Tasting notes Quality: ****** The colour is very deep, very rich and intense. The nose displays complex crystallized aromas. The mouth is amazing: full of fruits, very structured, exceptionally concentrated and very well-balanced. The tannins are soft and the finish is fresh and endless. A monumental wine which is still not fully mature.

Characteristics of vintage 1961 The weather The winter was very rainy but growth started very early thanks to an exceptionally warm February followed by a warm beginning of March. However, at the end of March and during the month of April, severe cold weather predominated resulting in slowing in growth. The first flowers appeared at the beginning of May but cold nights did not allow fast development. Disaster occurred at the end of May: the very cold weather froze the flowers. As a consequence, grapes died immediately. Summer was not very favourable with little sun and lack of water. Fortunately, the end of August and the month of September were hot with lots of sunshine and poor rain. As yields were low, the harvest was short.

Serving suggestions
Advice for drinking: To drink or to hold a few more years Temperature: between 16 and 18°C Decanting time: 2 h

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Vintage 1961

1961 - the greatest Bordeaux vintage of all time?

I am writing this during the primeur campaign and I notice that Bordeaux château owners and merchants have been exceptionally quiet this year. I've been following this part of the market remotely for almost 30 years now and have been told about a lot of the "vintages of the century". Once wines are bottled and sold or vice versa, as is the case in Bordeaux, these claims tend to be changed.

Who are the serious contenders for the title of “The Greatest Vintage Ever”?

During the 19th century there were a number of vintages with great reputations made from pre-phylloxera vines. These include the legendary "Vintage Comet" 1811, 1864, 1865, 1870, 1893, 1895 and 1899. Most are too old for anyone now alive to have tasted them in their prime.

During the 20th century, claims were raised for the vintages 1900, 1921, 1929, 1945, 1947, 1949 (by me), 1959, 1961, 1982, 1989 and 1990.In the current century already three of the eight vintages produced – 2000, 2003 and 2005 – were mentioned by an overly excited press as candidates for the title, as well as the superb duo - 2009 and 2010.

In the book “The 1,000 Best Wines Ever Made” 1961 is the Bordeaux vintage most often mentioned, with 22 châteaux. 1945 is mentioned 19 times, 1947 16 times, 1982 14 times and 1959 13 times.

What is the definition of a great wine?

It’s a wine that has an extra dimension giving you an unforgettable drinking experience – in other words, a “Wow!” effect. ". It is a wine that has a long drinking life. It should be good to drink young, but it should also be able to age for a long time without losing its appeal. A good vintage produces wines that meet these requirements.

A great vintage, however, is equally good in all major regions of Bordeaux, both on the left bank and the right bank. It’s also a vintage where something special was produced in every appellation, from the lowest Cru Bourgeois to the most powerful Premier Cru.

1961 meets these requirements better than any other vintage.

This was the vintage where the most incompetent winemaker simply couldn't make a bad wine and the wines drank very well at an early stage; In most cases, they still do this today.

Some extremely impressive wines were produced in 1945, but these came primarily from the Left Bank and many of the wines had excessively high tannin levels, making them increasingly dry as they aged.

1947 produced the most amazing Right Bank wines, but many Left Bank wines had problems with volatile acidity.

1959 has produced a number of wines that are on the same level and sometimes even a bit higher than the corresponding '61, and some experienced wine critics like Michel Bettane prefer 1959 to 1961. But 1959 does not have the same consistent quality at all levels.

1982 undoubtedly produced a lot of very impressive wines but I have the impression that the Right Bank wines lack structure and have not aged very well and that very few Margaux and Médoc wines have had a great success. The twin vintages of 1989 and 1990, or 2009 and 2010 may come closest in overall quality, but it is still too early to judge their aging capabilities.

 

What made 1961 so special?

It was a very small harvest, the smallest since World War II. This was partly due to coulure (cold weather at flowering) and in some parts due to frost on the night of May 30-31, together reducing the yield per plant to about a third of the usual size at that time. period (which, compared to today's harvests, seems tiny). This concentrated the minerals and power of the vine among the few remaining grapes and was the reason for the success of minor châteaux, which would normally produce much higher yields than would be good for their wines.

August and September were hot and extremely dry. This drought meant that maturation took longer than the 100 days usually prescribed. The harvest was delayed until September 22, but benefited from perfect conditions. Thanks to better aging techniques, winemakers avoid the harsh tannins of 1945 and the volatility of 1947. The wines have a very deep color, an attractive nose and a ripe, concentrated and full-bodied fruitiness, with sufficient tannins and acidity to give the wines structure and freshness.

I organized a large tasting of over sixty years from 1961 to 1989 and all the wines were very good, even from small châteaux

 

 

 

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Tasting note

color

Deep

nose

Intense

Written Notes

The decanted bottle – thoroughly enjoyed but nowhere near the quality of the first one, the non-decanted effort. This was more blocky, not as generous. Old earth, possibly tiring. Still lots to like and offering good flavours but one that should have been drunk a little sooner, perhaps. One feels it may have received more love if it had not been on at the same time as the much better bottle.
  • 91p

 A stunning example that hit all of its marks, starting with its haunting perfume loaded with tobacco, mushrooms, cedar chest, leather, currants, mint leaf, and cherries. Full-bodied, concentrated, and balanced perfectly between its regal character and layers of still vibrant, earthy, ripe, red fruits. The finish stuck its mark with close to 60 seconds of pleasure in every sip. A good bottle is a majestic tasting experience. Drink from 2023-2035.

  • 99p

Tasted in November 2022. 65% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot and 5% Cabernet Franc. It had an exciting nose of blackcurrants with some flavors of tobacco, graphite, and red meat thrown in the mix, superbly refined and complex, with great elegance and balance. Perfectly balanced with a persistent finish. A great bottle to taste!

  • 94p

The 1961 Ducru Beaucaillou is a vintage that I have tasted on a dozen occasions over the years and, although nowadays it can vary bottle to bottle, it remains a formidably Saint-Julien. It shows just a thin circle of bricking commensurate with its age, quite deep at its core. The bouquet is vigorous and enticing with black fruit, autumn leaves, black truffle and, evidenced on this particular bottle, a light ferrous/rusty piping scent. The palate is structured and dense. This has always been a swarthy and muscular Ducru-Beaucaillou, extremely focused and, whilst not displaying the finesse of its peers, there is something aristocratic and deeply impressive. It will clearly give another two decades of drinking pleasure. Tasted blind at La Trompette.

  • 96p

Château Ducru-Beaucaillou 1961 was opened and decanted 20 minutes before we began. The fading brick red color gave away the wine’s age. It offered an surprisingly robust, perfumed nose. A little sweet fruit framed by plenty of spice, earth and leather. Later on, tobacco notes emerged and eventually dominated. On the palate, the wine was a silky seductress, showing black cherry fruit entwined with spice, leather and a bit of earthy ‘barnyard’. Very silky and smooth with surprising body. It held up well even after two hours of air time. It might have lasted longer too, but I couldn’t keep my hands off the glass! Remarkable balance. It had all the elements in seamless glory. A classic mature Bordeaux. Very, very special.

This is a wonderful wine – the power and concentration of the vintage coupled with the elegance and complexity of Ducru Beaucaillou. It is ready to drink now but well stored bottles will last for many years still. Give it ½ hours decanting time.
  • 96p
Good looking normal size bottle. Colour is deep. On the nose it is intense.
- (Tasting note created by Tb's AI)
  • 96p
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Origin

St.Julien, Bordeaux
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