All Vintages of this wine
Available sizes
Food pairing
  • Beef
  • Cheese
  • Game Meat
  • Hearty Stews
  • Pasta with Tomato Sauce
  • Pizza
  • Pork
  • Poultry
  • Veal

2010 Branaire-Ducru Bordeaux Blend

  • Bordeaux Blend
  • 750ML
  • WE95
  • WA95
  • WS95
  • ST94
  • JS94
  • JL94
  • AS93
  • JR91

Reviews

WE95
Wine Enthusiast - Wine Enthusiast, January 2013
This rich, full wine shows the chateau to be at the top of its form. It’s finely balanced, pushing both its fruit and acidity, with the tannins taking the supporting role. With its power leashed, this shows the... This rich, full wine shows the chateau to be at the top of its form. It’s finely balanced, pushing both its fruit and acidity, with the tannins taking the supporting role. With its power leashed, this shows the stylish side of Saint-Julien, although it will certainly age for many years.
WA95
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, January 2013
2010: Proprietor Patrick Maroteaux has completed a decade of brilliant performances at this chateau across the Medoc's Route de Vin from Beychevelle and a stone's throw from Ducru Beaucaillou St.-Pierre and... 2010: Proprietor Patrick Maroteaux has completed a decade of brilliant performances at this chateau across the Medoc's Route de Vin from Beychevelle and a stone's throw from Ducru Beaucaillou St.-Pierre and Gloria. A fabulous effort the 2010's notes of raspberry jam black currants crushed rocks and spring flowers are followed by a wine of impeccable purity medium to full-bodied power sweet tannin and stunning texture and length. With superb richness and beautiful overall equilibrium it will benefit from 4-5 years of cellaring and keep for 25 or more years.
WS95
Wine Spectator - Wine Spectator, January 2013
This has guts offering dark fig plum and cocoa notes carried by velvety but substantial tannins with a very long smoke- and plum sauce-filled finish that has well-embedded acidity. -J.M.
ST94
Stephen Tanzer's IWC - Stephen Tanzer's IWC, January 2013
Deep ruby. Sexy aromas of balsamic red cherry, blackcurrant, cinnamon, vanilla and minerals, lifted by captivating nuances of red rose and violet. Then incredibly pure, fresh and suave in the mouth, with lush, very... Deep ruby. Sexy aromas of balsamic red cherry, blackcurrant, cinnamon, vanilla and minerals, lifted by captivating nuances of red rose and violet. Then incredibly pure, fresh and suave in the mouth, with lush, very refined flavors of fresh red berries, minerals and sweet spices. Deep and very concentrated on the seamless, luscious, impressively long finish. Great wine: this strikes me as being one of the four or five best wines ever made at the estate, even better than the 2009, and I probably underrated it at the Primeurs, when I scored it "only" 90-93. Harvested between September 27 and October 14. 94+
JS94
James Suckling - jamessuckling.com, January 2013
A layered young red with lots of black olives and berries on the nose. Full body, with velvety and chewy tannins. It all comes together at the end with a lovely sweet fruit. Try after 2017.
JL94
Jeff Leve - TheWineCellarInsider.com, January 2013
From an assemblage of 70% Cabernet Sauvignon 23.5% Merlot 4% Petit Verdot and 2.5% Cabernet Franc (Similar to the 2009) the wine sports a deep ruby tint. Jammy black raspberry spice and hints of toasty oak start off the... From an assemblage of 70% Cabernet Sauvignon 23.5% Merlot 4% Petit Verdot and 2.5% Cabernet Franc (Similar to the 2009) the wine sports a deep ruby tint. Jammy black raspberry spice and hints of toasty oak start off the perfume. In the mouth fresh cassis mocha olives and spice combine with strong ripe tannins ending in a blackberry filled finish. The wine reached 13.8% alcohol which is higher than they recorded in 2009. Due to the high level of acidity there is no sensation of heat. According to the owner Patrick Maroteaux one of the keys to the success in 2010 is due to their new method of handling the press wine. This includes ageing the press wine in one year old barrels and utilizing more selection in the press wine. 40% of the press wine was allocated to the Grand Vin. The remainder was included in the second wine.
AS93
Alex Shaw - JJ Buckley, January 2013
66% cabernet sauvignon 28% merlot with the balance composed of small parts of cabernet franc and petit verdot. Bright notes of blackberry and black raspberry mix with aromas of cedar and a touch of mint. Grainy grippy... 66% cabernet sauvignon 28% merlot with the balance composed of small parts of cabernet franc and petit verdot. Bright notes of blackberry and black raspberry mix with aromas of cedar and a touch of mint. Grainy grippy tannins keep the fruit still tightly wound at this point. Unlike other St. Juliens this wine will need a minimum of 5-8 years to begin to open up and express itself.
JR91
Jancis Robinson - Jancis Robinson, January 2013
Really broad, ripe and appealing on the nose when tasted immediately after a flight of lesser Pauillacs. Silky and sweet – unusually so for a St-Julien – with lots of ripe fruit overpowering the considerable... Really broad, ripe and appealing on the nose when tasted immediately after a flight of lesser Pauillacs. Silky and sweet – unusually so for a St-Julien – with lots of ripe fruit overpowering the considerable tannic charge. Quite a bit of alcohol. Bone-dry finish. Relatively opulent. 17.5/20