Blackberry, mint and black pepper abound here. The palate has serious structure, with an emphasis on liquorice, restrained vanilla, cedar and earth. It's still pretty concentrated and voluptuous. Recorked at the château in 2001. The exact blend was not recorded, so the blend shown reflects the vineyard plantings, with 5% Petit Verdot.

Medium brick in color with a touch of brown, the 1986 Ducru-Beaucaillou reveals growing notes of dried mulberries, kirsch and raisin cake with nuances of celery salt, dried bay leaves, truffles and charcuterie plus hints of old leather sofa and fallen leaves. Medium to full-bodied, the palate has quite a powerful structure with firm, chewy tannins and bold freshness supporting the muscular, dried berries flavors, finishing long with a dried mint kick.- LPB