Chateau Ducru-Beaucaillou Saint-Julien 2006 event-sold-out or charcuterie

or charcuterie

weighty version the grape usually gets turned into: Western Cape fruit

and very good with a slight chill on a warm evening

Elisa Carta trained as a sommelier and an olive oil taster before turning herbalist

Crowd-pleasing Zinfandel that doesn't sacrifice balance—perfect for grilled meats

Chateau Ducru-Beaucaillou Saint-Julien 2006 event-sold-out or charcuterieA classical Saint Julien from one of the appellation's standard bearers, 2006 Ducru is now hitting its stride. Unlike the sunbaked 2003, this is a textbook cool vintage Bordeaux: firm structure, cedary aromatics, and the cassis and graphite signature that has made Ducru Beaucaillou a benchmark for the commune. Bruno Borie's house style of refinement and length shows beautifully here. Drinking well now with another decade of upside if you have the