Château Branaire 2012

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Château Branaire 2012

Bordeaux
Saint-Julien Troisième grand cru classé Red | 13°

Ref : 467136

75.00 75, 00

Bottle 75 cL

i.e. 100.00 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2020
  • Service temperature 18°

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

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.

Features

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.

Your cellarman's advice

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