This Saint-Julien Bordeaux says 11% to 14% alcohol as they used to do. Listed as 1 pint 8 ounces, and costing back then under $18, the 1966 Chateau Ducru-Beaucaillou scored 19 points on the Dionysian scale of a possible perfect 20.
This Second Growth classified Bordeaux (1855) has long been one of my favorites. It ages very well and pairs with most meats, but with lamb chops, its perfect.
At 50 years old, now was the time to drink it. Saint-Julien wines are the mix of flavors from the other Bordeaux areas are are best when learning to love Bordeaux.
The 1966 was served with steak, sweet potato and broccoli. It was served along side another Bordeaux for comparison, the 1986 Chateau Pichon-Comtesse, The 1966 easily was the best!
Bucru-Beaucaillou from the 2015 vintage will also age 50 years. I wish I had that long to go. In vino veritas.
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