The winter of 2021-2022 was moderately wet, but it allowed for good water replenishment of the soil. The budburst of the vines was slightly earlier than average. At the beginning of April, a frost episode slightly affected the earliest plots. The rather warm spring allowed the vines to develop rapidly. At the end of May, flowering took place in dry conditions. The month of June was well watered by several storms. Hail accompanied the one on the 20th and caused some local damage. However, the rainfall allowed for the replenishment of water reserves that were very useful for the rest of the summer: permanently dry conditions set in at the end of June. The summer was punctuated by several strong heat waves. The water constraints developed and quickly became severe. The vineyards seemed to adapt to the very hot conditions: the vintage was very "sunny", but the plants were not very severely affected, except for the youngest ones. The grape berries were very small, however, which guaranteed a nice richness. The pips were very well matured and the phenolic potential was high. Harvesting took place from the 12th to the 24th of September in good conditions. The grapes were very ripe, but the wines had a good balance of acidity at the end of fermentation. All the grape varieties were very successful: even the Merlot, which we might have feared would be badly affected by the heat, was very expressive and developed fine tannins. The Cabernet Sauvignon is very aromatic, dense and remarkably fine. The latest parcels took full advantage of the long-lasting good weather.
Tasting Notes:

On tasting. Branaire-Ducru 2022 displays a deep colour. The nose is very expressive, complex, rich in black fruits of a beautiful maturity, and not at all harsh. The maturation delicately enhances the whole with fine spicy notes. The attack in the mouth is generous, supple and fleshy, but held together by a balanced acidity. The wine develops in complexity and shows great depth. The persistent finish is very aromatic.

Serving Suggestions:

Pairs beautifully with beef tenderloin, roasted lamb, or veal. It also complements hard cheeses like aged Mimolette or a nutty 18-month Comté.