Chateau Belgrave Haut Medoc 2000

JC wanted to do Boudeaux Night.
(Or he came up with a reason to open a bottle)
He cooked Duck and opened Bordeaux wine and gave me as blind.

The wine had medium ruby color.
It had aromas of currant, cherry, ceder, pencil and tobacco.
Medium plus acidity and medium tannin which was fine.
It was soft and had red fruit.
I thought it was from right bank (Merlot).

The answer was Chateau Belgrave Haut Medoc 2000, the Fifth Growth from Haut Medoc.

So the main variety was Cabernet Sauvignon.
It was good wine but fruits were beginning to fade.
I would say to drink now, do not hold any longer.

It was very good with Duck.
We still had some leftover Napa Cab from the day before so tried with them too, but those wines and Duck didn't work well at all.
They were all Cabernet Sauvignon. Why?
JC said that probably the acidity was the key (Chateau Belgrave had higher acid).
Even just one element makes big difference. Interesting.