Deep garnet colored, the 2010 Branaire-Ducru starts off just a little bit tired, with roasted nut, balsamic and stewed plum notions giving way to hints of dusty soil, sautéed herbs and dried mulberries. Full-bodied, the palate has a good amount of dried berry flavors with a chewy texture and stewed tea notes on the finish.

Food Pairing: BEEF, GAME MEAT, VENESION

Varietal: CABSAUV, MERLOT, PETIT VERDOT, CAB FRANC