Château Ducru-BeaucaillouLe Petit Caillou Saint-Julien
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Le Petit Caillou Saint-Julien of the Château Ducru-Beaucaillou is in the top 30 of wines of Saint-Julien.
Taste structure of the Le Petit Caillou Saint-Julien from the Château Ducru-Beaucaillou
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Petit Caillou Saint-Julien of Château Ducru-Beaucaillou in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Petit Caillou Saint-Julien of Château Ducru-Beaucaillou in the region of Bordeaux often reveals types of flavors of cherry, smoke or earthy and sometimes also flavors of blackberry, tobacco or strawberries.
Food and wine pairings with Le Petit Caillou Saint-Julien
Pairings that work perfectly with Le Petit Caillou Saint-Julien
Original food and wine pairings with Le Petit Caillou Saint-Julien
The Le Petit Caillou Saint-Julien of Château Ducru-Beaucaillou matches generally quite well with dishes of beef, lamb or poultry such as recipes of spaghetti with beef balls, lamb chops with figs and honey or chicken curry (like in reunion island).
Details and technical informations about Château Ducru-Beaucaillou's Le Petit Caillou Saint-Julien.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Le Petit Caillou Saint-Julien from Château Ducru-Beaucaillou are 2006, 2017, 2016, 2014 and 2015.
Informations about the Château Ducru-Beaucaillou
The Château Ducru-Beaucaillou is one of of the world's greatest estates. It offers 6 wines for sale in the of Saint-Julien to come and discover on site or to buy online.
The wine region of Saint-Julien
The wine region of Saint-Julien is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Léoville Las Cases or the Château Ducru-Beaucaillou produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Saint-Julien are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Saint-Julien often reveals types of flavors of cream, almonds or tropical fruit and sometimes also flavors of potpourri, blackcurrant jam or allspice.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.
