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Chateau Grand-Puy-Ducasse 2009

Bordeaux Red Blends from Pauillac, Bordeaux, France
  • JS93
  • RP92
  • WS91
  • WE91
  • V90
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Winemaker Notes

Grand-Puy Ducasse 2009 has intense color with ruby and purple hues. The aromas on the nose reveal hints of cassis syrup with licorice and toast. These are confirmed on the palate, which is pure and elegant with considerable depth. The finish is stylish, built around tannins which are noble and silky in their texture.

Blend: 60% Cabernet Sauvignon, 40% Merlot

Critical Acclaim

JS 93
James Suckling

A solid red, with raspberry and currant aromas and flavors. Full body, with solid tannins. Polished texture. Well crafted. Try after 2018.

RP 92
The Wine Advocate

Aromas of blackberries, unsmoked cigar tobacco and cedar/sagebrush jump from the glass of this dense purple-hued Pauillac. Full-bodied with more depth and richness than usual as well as moderate tannins, this potential sleeper of the vintage offers 15-20 years of aging potential. Moreover, it is modestly priced. Purchasers should give it 4-5 years of cellaring and enjoy it over the following two decades.

WS 91
Wine Spectator

A very pure, polished style, with an almost-rounded feel to the beam of cassis, dark plum and black cherry fruit, which gets support from graphite, dark olive and alder wood notes that extend through the finish. Best from 2013 through 2022.

WE 91
Wine Enthusiast

Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region. Barrel Sample: 89-91

V 90
Vinous / Antonio Galloni

Full, deep red-ruby. Highly perfumed nose combines blackberry, licorice, menthol and medicinal herbs. Sweet, supple and fine-grained for a wine from this property, with strong primary dark berry and chocolate flavors complicated by nuances of herbs, tobacco leaf and leather. Plenty of supporting acidity to give clarity to the mid-palate. Nicely aromatic on the lingering, lightly tarry finish.

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Chateau Grand-Puy-Ducasse

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Chateau Grand-Puy-Ducasse, , France - Bordeaux
Chateau Grand-Puy-Ducasse
Arnaud Ducasse purchased a small house along the Gironde estuary from Jacques de Ségur, Lord of Lafite, in the mid-17th century. He could not have known that this would become the heart of a large estate that would stay in his family for nearly three centuries.

The estate's true "inventor" was Pierre Ducasse, a lawyer who was passionately interested in wine. He bought land in the city of Pauillac and a part... View More

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.