1978 Château Branaire-Ducru, St.-Julien

ETA mid-September 2026

The 60-hectare vineyard of Branaire Ducru is planted to 65% Cabernet-Sauvignon, 28% Merlot, 4% Petit Verdot, and 3% Cabernet Franc. This represents a slight change in the Cabernet in the vineyard. In size, the vineyard remains close to what it was at the time of the 1855 Classification. The terroir is deep gravel with clay soils. The peak elevation reaches up to 14 meters. The best terroir is located near the chateau, closest to the Gironde river. They also have blocks placed further inland, with a small section of vines placed close to Chateau Lagrange and Chateau Talbot. The vineyard can be divided into 15 different blocks with 70 different parcels of vines. They have an additional parcel in the Haut Medoc appellation as well, which is not used in the Grand Vin. On average, the vines are close to 35 years of age. But the estate has older vines as well. The oldest vines date back close to 90 years of age. The vineyard is planted to a vine density that ranges from 6,700 to 10,000 vines per hectare. 

At Chateau Branaire Ducru, fermentation takes place in 28 temperature-controlled, stainless steel tanks. The 28 vats vary in size. The vats range in size from as small as 30 hectoliters and go all the way up to 210 hectoliters. Each vat is sized for the needs of each specific vineyard parcel. Each vat is filled using a gravity-based system. Alcoholic fermentation takes place at temperatures between 26 to 28 degrees Celsius. The average length of maceration lasts about 21 days. Malolactic fermentation takes place in tanks. The press wine is aged separately. Branaire Ducru Cellars Vats The wine of Chateau Branaire Ducru is aged in 60% to 65% new, French oak barrels for between 16-20 months. The amount of new oak varies depending on the quality, character, and style of the vintage.