Ducru Beaucaillou Vintage:2014 The full clusters were macerated

The full clusters were macerated and fermented with indigenous yeasts and the wine matured for two years in old foudres from Austria

375 cases made

it is fresh and elegant and from a cooler (more Atlantic) vintage with more rain than the average and a relatively late harvest between September 28th and October 12th

virile Barolo

Ducru Beaucaillou Vintage:2014 The full clusters were maceratedProduced the very first year that Bruno Borie took over management of the estate, there was no leaf thinning in July during this notoriously hot summer, allowing for more shade on the bunches. Medium to deep garnet in color with a touch of brick, the 2003 Ducru Beaucaillou reveals opulent notes of Indian spices, cigar box, sandalwood and licorice with a crme de cassis and plum preserves core plus a hint of rose oil. Medium to full bodied, the palate