Founded in the late 17th century by the Ducluzeau family, Chateau Ducluzeau is located in the Listrac-Médoc area of Bordeaux. After the sale to the Astien family in 1870, the property remained in the hands of the same family through direct descendants until it was handed down to Monique Rochette Borie in 1976, who was born and grew up at the estate. In the modern era, it is Monique's son, Bruno Borie who is managing the vineyard and making the wine. Bruno Borie is one of the most highly regarded men in Bordeaux, as the owner of Chateau Ducru Beaucaillou in St. Julien and Chateau Fourcas Borie in Listrac-Médoc.
The 10 hectare Left Bank vineyard of Chateau Ducluzeau is planted to 90% Merlot and 10% Cabernet Sauvignon. This gives Chateau Ducluzeau the highest concentration of Merlot planted in the Listrac appellation, as well as one of the highest percentages of Merlot planted in the entire Left Bank of Bordeaux. The higher percentage of Merlot works well here, due to its slightly cooler microclimate and the rich clay soils. The vines are old, with an average age of close to 50 years. The vineyard has a terroir of gravel, clay and sand soils, typical of the Listrac appellation. Ultimately the wine is aged in about 20% new, French oak barrels for about one year before bottling. The annual production of Chateau Ducluzeau is only 4,000 cases of wine per vintage.
The wine of Chateau Ducluzeau is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Ducluzeau is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Chateau Ducluzeau is a well priced, forward, supple textured, early drinking, charming wine with real Bordeaux character, that does not require long aging to show its best.
Sleek, pure and quite sexy with mocha, cherry and hints of gravelly stone flavors. You can taste the pedigree and elegance of this wine's vineyard site as well as its maker, the illustrious Borie family. Serve with classic steak, lamb and pork dishes in particular.