Château Branaire 2012
Ref : 467136
Bottle 75 cL
i.e. 100.00 € / liter
1 product(s) soldsince yesterday
- Keeping level 2020
- Service temperature 18°
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Dark garnet colour with brick tints. Nose with a hint of black fruits au gratin, then spicy, peppery, juniper, toasted and roasted wood. Good balance, medium body but some fatness. Lengthens on already quite melted tannins, frank.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Domain and appellation
The Château Branaire-Ducru, Grand Cru Classé in 1855, it situated about fifty kilometres from Bordeaux, close to the Gironde estuary, in the heart of the most celebrated vineyards of Médoc.
- Terroir: The average age of the vines is 35 years, on soil compsed of deep quaternary gravel on clay.
- Viticulture: The wine growers take special care when working on the vine, traditional plowing or grass cover, manual harvests on a entire vineyard. The entire vineyard work aims to produce perfectly ripe grapes that give a precise image of the Branaire-Ducru terroirs.
- Vinification: Vinification in stainless steel, thermo-regulated tanks. Fermentation between 26°C and 28°C, 3 week long maceration adapted to the quality of each harvest. Aged in barrels for 16 to 20 months, with around 60% to 65% new wood.