1961 Branaire Ducru
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Tasting notes
The 1961 Branaire-Ducru marks the first time that I have tasted this Saint-Julien in this hallowed vintage. It has a light brick rim, clear in colour. Given its age, the nose is fresh albeit simple compared to its peers, slightly ferrous with rusty iron piping that tinctures the open-knit red fruit, a little timeworn in style. The palate is medium-bodied with light tannins, nicely balanced with touches of sour cherry intermixed with beef stock. It just dries out a little towards the finish, suggesting bottles should be drunk in the near future. Tasted at the Mature Claret dinner at Moon Bay restaurant in Hong Kong.
Critic scores
Average Score
Robert Parker
Robert Parker
More reviews and scores
This is a very good Branaire, but to my thinking, not as good as the fine 1966, or nearly as successful as the outstanding wines made in 1975, 1982, and 1989. Good, dark ruby color with amber at the edges indicates maturity. On the palate, the wine is full bodied, flavorful, and deep, but the tannin is coarse, and the dusty texture lacks elegance and finesse. Anticipated maturity: Now. Last tasted, 2/83.
This is a very good Branaire, but to my thinking, not as good as the fine 1966, or nearly as successful as the outstanding wines made in 1975, 1982, and 1989. Good, dark ruby color with amber at the edges indicates maturity. On the palate, the wine is full bodied, flavorful, and deep, but the tannin is coarse, and the dusty texture lacks elegance and finesse. Anticipated maturity: Now. Last tasted, 2/83. Jan 1998, www.robertparker.com
About the producer
This Fourth Growth estate, just a stone’s throw from the wide expanse of the Gironde estuary, has been revitalised under the stewardship of former banker and businessman Patrick Maroteaux, who purchased the property in 1988.