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Chateau Branaire-Ducru, Saint-Julien, 2000

Red Wine from Bordeaux, France
$139.99
Taxes and shipping calculated at checkout.
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Branaire-Ducru files its 2000 under "Legendary," and that's the château's own word for it. Twenty-five years on, this bottle shows you what the label means. It wasn't an easy year. An unstable, especially wet spring had growers worried until the sun came out in May and stayed through June. Very hot, dry spells in July and August calmed everyone's nerves, and summer heat in September made for ideal picking. The estate sits in Saint-Julien, between Margaux and Pauillac, with vines planted in gravel and pebbles the Garonne left behind. That gravel makes it one of the warmest sites in the region, and that pays off in a year that finished with this much sun. The house says its style is built on fruit, freshness and elegance, and its verdict on the 2000 is a big, spicy wine that's still firm and can keep for several decades. So there's no hurry, but if you've been looking for a great Bordeaux vintage with real age on it, this is a very good place to start.

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More about Chateau Branaire-Ducru

Branaire-Ducru is a Fourth Growth in Saint-Julien whose roughly 60 hectares are spread across some fifteen micro-terroirs in the southern part of the appellation, planted about 65% to Cabernet Sauvignon with Merlot, Petit Verdot and Cabernet Franc. The Maroteaux family bought it in 1988, and François-Xavier Maroteaux has run it since 2017. In 2024 the estate unveiled a new, fully gravity-fed vat house with 75 stainless steel tanks. Classic, elegant Saint-Julien, made with great precision.

See all Chateau Branaire-Ducru wines

Wine Details

  • Grape Variety

    Cabernet Sauvignon , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    2000

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with garlic and rosemary; côte de boeuf with bordelaise sauce; beef Wellington; braised short ribs with wild mushrooms; aged Comté or Mimolette after dinner.

Tasting Profile

Big and spicy, with firm structure still in place. A full-bodied wine that's built to keep for decades.

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