![Duluc de Branaire-Ducru Saint Julien 2011 [1.5 L MAGNUM] (Bordeaux, France)](http://artisan.wine/cdn/shop/products/unnamed_4_{width}x.png?v=1647717785)
Duluc de Branaire-Ducru Saint Julien 2011 [1.5 L MAGNUM]
(Bordeaux, France)
Regular price $195.00 Sale price $99.97 Save $95.03
About the Wine:
Velvety, ruby red color. On the nose, the fruity texture is suave and expressive, supported by notes of spice and smoke. The palate mirrors the notes in the bouquet; the texture is velvety with distinct tannins.
Food Pairings: Pairs well with meat such as quail and veal, and cheeses like Brie or Tomme.
Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit-Verdot
Alcohol Content: 12.5%
Vinification: Stainless steel tanks with temperature control. Size of tanks adapted to size of vineyard plots. Tanks are filled using gravity. First modern winery to use the old-fashioned gravity flow system starting in 1991.
Maceration: 3 weeks, determined by tastings and adapted to each tank. The blending is early, before the end of February following the harvest.
Maturation: Aging in oak barrels for 16-20 months with 60-65% new oak. Wood is selected from various French forests according to its flavor and tannins. Light toasting respecting the wine's fruit and aromatic purity. Traditional rackings without pumpings. Fining in barrels with egg whites.
Velvety, ruby red color. On the nose, the fruity texture is suave and expressive, supported by notes of spice and smoke. The palate mirrors the notes in the bouquet; the texture is velvety with distinct tannins.
Food Pairings: Pairs well with meat such as quail and veal, and cheeses like Brie or Tomme.
Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit-Verdot
Alcohol Content: 12.5%
Vinification: Stainless steel tanks with temperature control. Size of tanks adapted to size of vineyard plots. Tanks are filled using gravity. First modern winery to use the old-fashioned gravity flow system starting in 1991.
Maceration: 3 weeks, determined by tastings and adapted to each tank. The blending is early, before the end of February following the harvest.
Maturation: Aging in oak barrels for 16-20 months with 60-65% new oak. Wood is selected from various French forests according to its flavor and tannins. Light toasting respecting the wine's fruit and aromatic purity. Traditional rackings without pumpings. Fining in barrels with egg whites.