Origin

Jean-Baptiste Braneyre, the founder of the estate in 1680, saw the potential of the superb gravelly terroirs near the Gironde estuary, confirmed by the 1855 Classification. From 1988 to 2017, Patrick Maroteaux woke up this sleeping beauty. Since then, François-Xavier, his son, has

continued the family story. Marketing En Primeurs by the Bordeaux trade.

Terroir

Grape variety: 65% Cabernet Sauvignon, 28% Merlot, 4% Petit Verdot and 3% Cabernet Franc

Average age of the vineyard: 35 years

Vineyard area: 60 hectares

Soil: deep quaternary gravel on clay

Manual harvest

Vinification

75 stainless steel vats, filled by gravity, insulated and allowing a precise plot-by-plot vinification.

Fermentation temperature: 25-27°C.

Maceration time: 3 - 4 weeks, adapted to each quality of harvest. Every effort is made to express the terroir without over-extraction or heaviness.

Maturation

Ageing in barrels: 16 to 18 months, with 60 to 65% of new wood. Fine grain selected from several French forests for the quality of their aromas and tannins. Low toasting of the wood to respect the character and fruit of the wines.

Wine style

Each vintage of Branaire-Ducru embodies the “House Signature” : pure, expressive fruit, fine tannins and balanced freshness, with exceptional depth, density and refinement.

Tasting advice

To be enjoyed from 5 to 8 years after production. Can be kept for 30 years or more depending on the vintage. Château Branaire-Ducru reveals itself in daring pairings that will allow to explore the multiple facets of the personality of this pleasure wine.