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Saint-Julien Second vin Red | 13.5°

Ref : 485643

35.50 35, 50

Bottle 75 cL

i.e. 47.30 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2024
  • Service temperature °
  • Grapes Merlot
    Petit Verdot
    Cabernet Franc
    Cabernet Sauvignon

Our food and wine pairings

  • Game
  • Red meats
  • Strong cheese

Our oenologists' opinion

Fruity and well-rounded

Dark garnet colour with black reflections, dense, opaque and glossy. Fresh open nose, mentholated, pretty notes of black fruit and spices. Supple attack, rather fat tannins, some tension, frank and a touch of finesse. Satiny finish, good balance with medium persistence on black fruit.



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

  • Château Duluc de Branaire-Ducru

    The domain of the Duluc de Branaire-Ducru castle has adopted a sustainable cultivation technique in order to limit and suppress the use of herbicide. To modernize its equipments, a total makeover of the wine cellar was carried out in 1992. The fruits coming from the youngest vines were selected to produce this wine.

    • Terroir: The vines are 35 years old on average. The terroir is made up of a quaternery gravel from the former Château Beychevelle estate.
  • Grapes Merlot, Petit Verdot, Cabernet Franc, Cabernet Sauvignon
  • Grapes
    • Merlot : 44%
    • Petit Verdot : 5%
    • Cabernet Franc : 1%
    • Cabernet Sauvignon : 54%

Your cellarman's advice

Further information