Ducru Beaucaillou 1982
Tasting Notes Ducru Beaucaillou 1982
At a charity dinner in Charleston, SC, the 1982 Ducru Beaucaillou from my cellar was the only corked bottle out of twenty-two. A subsequent tasting revealed one of the all-time great Ducrus, probably matched or eclipsed by several recent vintages (i.e., 2003, 2005, 2006, and 2008). The 1982 is still 5-8 years away from full maturity, but it exhibits a dense ruby/plum/garnet color to the rim as well as a sweet perfume of forest floor, spice box, cedar, and copious quantities of black fruits. Medium to full-bodied and beautifully pure with sweet tannins, this wine has aged more slowly than I initially expected. It is the finest Ducru Beaucaillou produced after the 1961 and before the 2003. With respect to the 1990, I do not own any of this wine, but it was the last of a series of vintages between 1986 and 1990 that were affected by the TCA-like contamination in the estate's chai, which was completely destroyed and then rebuilt, eliminating the source of these smells. Not every bottle is affected by this, but I do not have any source for this vintage. Release price: ($140.00/case)
This is a wine that I had forgotten about. It shows beautiful sweet tobacco, flowers, and currants on the nose. It's full body, silky with fine tannins. It's ready and pretty. Served from imperial bottle.
Tasted at Pebbles/Zachy's 1982 dinner in Hong Kong. I have never been a huge fan of this Ducru Beaucaillou, although this is definitely one of the better bottles that I have encountered. It is less dusty and austere on the nose than I expected, less subdued here with mulberry and mint notes informing the lifted black fruit. The palate is nicely balanced and slightly animally (a touch of brettanomyces making sure this Saint Julien looses it concentration for a moment.) There is good length here, but it does not really 'take off' in the way that Leoville Poyferre '82 or Gruaud Larose '82 does, the burly tertiary finish resolutely foursquare. It is just a little sullen and conservative. Tasted November 2012.