2000 Branaire-Ducru
France
Saint Julien
Bordeaux
Red
72% Cabernet Sauvignon, 2% Merlot, 3.5% Cabernet Franc, 2.5% Petit Verdot (2024 vintage)
00
2000
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Branaire had its latest harvest since 1993, picking during the first half of October, with no rot until the very end, according to director Philippe Dhalluin. In fact, he adds, the cabernet sauvignon came in with higher potential alcohol on average than the fruit in 2000 ("the weather after October 9 was great"), and the pH of the 2001 is actually a bit higher than that of the 2000. Dhalluin describes the young 2001 as "a rich, deep, fruity wine, analytically very much like the 2000. We were careful about extraction: we'd much rather do a long and gentle maceration than a lot of pumping over."
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2024
2032 - 2049
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2023
2028 - 2050
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“Even if the vintage was completely different from 2022, 2023 is more or less the same blend,” François-Xavier Borie told me a day before the inauguration of their new winery at Branaire-Ducru. “It's well balanced with a nice accessibility. It's a wine that chimes with what people want to drink from Bordeaux. It is important that wines can be drunk young but also age.”
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2023
2030 - 2053
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2022
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2022
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2022
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2021
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2021
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2021
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2021
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“We lost around 5% to frost in the inland parcels and we lost some Merlot within humid plots due to mildew, less than 10%,” proprietor Xavier Maroteaux told me at Château Branaire-Ducru. “We also lost some fruit because of adjacent plots where the owner had not controlled disease as we use organic and biodynamic products ourselves. We have only 22% Merlot and more Cabernet Sauvignon and Cabernet Franc in the blend due to the quality of the Cabernet Sauvignon and also new plantings of Cabernet Franc. We picked some of the young Merlot early because they looked fragile. Bad weather was forecast for the weekend, so we stopped, and we had only 10% of the amount [of rain]. We only had a small bit of rot with the Merlot, whereas the Cabernets were in great sanitary condition. It was easy to see the difference in quality between the Merlot and the Cabernet during blending, which was not the case in 2020. The Cabernet benefitted from the later ripening parcels, and these form the core of the blend. In this respect, the smaller yields really helped - we could not produce the same at 40hL/ha to 50hL/ha. There is a lot of fruit and freshness, a lot of elegance.”
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2020
2029 - 2055
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2020
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2020
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2020
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2020
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2020
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2019
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2019
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2019
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2019
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2018
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2018
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2018
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This year, there is a bit more Merlot in the blend, because the Merlots were very good,” Proprietor Francois Xavier Maroteau explained. “We let one parcel ripen very late, into the window in which we pick our Cabernet Sauvignon, and that parcel ultimately went into the Grand Vin.” Yields were a very healthy 50 hectoliters per hectare. “Alcohol came in at 14.3%, while the pH of 3.6 is lower than 2010,” added Technical Director Jean-Dominque Videau.
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2017
2025 - 2037
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2017
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2017
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2017
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Another property affected by frost was Branaire Ducru. Around 20% of their vines were touched however, I feel that there is more success here than at Lagrange. François-Xavier Maroteaux, who has taken over the running of the property after the sad passing of his father Patrick, explained that the 80mm of rain in early September nudged tannin maturation towards ripeness. I have been a little cautious in my assessment of Branaire Ducru in recent vintages, but the 2017 is classic in style, very well balanced and with a little more horsepower on the finish than usual.
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Branaire-Ducru is one of the highlights of 2016. Technical director Jean-Dominique Videau chose to give the 2016 four or five days more on the skins, on average, given the quality of the raw materials he had to work with. According to Videau, one of the features of 2016 was the performance of some parts of the vineyard that historically have not been as highly regarded as others. The final blend of the Grand Vin includes 12-13% press wine, which is on the higher side for Branaire.
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2015
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2012
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2011
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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2007
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"We're happy with the definition of the 2007, its purity of fruit, elegance and freshness," said president Patrick Maroteau, who will be stepping down this summer following an extended term as president of the Union des Grands Crus. Manager Jean-Dominique Videau noted that Branaire is made in 90% Taransaud barrels, with the other 10% used "to experiment" with other suppliers.
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"We're happy with the definition of the 2007, its purity of fruit, elegance and freshness," said president Patrick Maroteau, who will be stepping down this summer following an extended term as president of the Union des Grands Crus. Manager Jean-Dominique Videau noted that Branaire is made in 90% Taransaud barrels, with the other 10% used "to experiment" with other suppliers.
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"Two thousand six was shaping up as a great year until September 10," noted manager Jean-Dominique Videau. "In accumulated degree days since March 1, this was the second hottest year on record after 2003, and hydric stress was an issue. By September 11, some of our merlot had passed 14.5%. We had to start picking it by the 18th, because the fruit was ripe and vulnerable to rot." Ultimately the yields were similar to those of 2005, although the average of 44 hectoliters per hectare included some cabernet sauvignon whose yields were brought down to 30 owing to coulure Branaire has been an outperformer in recent years, and is still a relative bargain: as recently as 2004, the ex-chateau price to negociants was 14.5 Euros.
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2005
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2005
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2005
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"We're happy with the definition of the 2007, its purity of fruit, elegance and freshness," said president Patrick Maroteau, who will be stepping down this summer following an extended term as president of the Union des Grands Crus. Manager Jean-Dominique Videau noted that Branaire is made in 90% Taransaud barrels, with the other 10% used "to experiment" with other suppliers.
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2005
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"Two thousand six was shaping up as a great year until September 10," noted manager Jean-Dominique Videau. "In accumulated degree days since March 1, this was the second hottest year on record after 2003, and hydric stress was an issue. By September 11, some of our merlot had passed 14.5%. We had to start picking it by the 18th, because the fruit was ripe and vulnerable to rot." Ultimately the yields were similar to those of 2005, although the average of 44 hectoliters per hectare included some cabernet sauvignon whose yields were brought down to 30 owing to coulure Branaire has been an outperformer in recent years, and is still a relative bargain: as recently as 2004, the ex-chateau price to negociants was 14.5 Euros.
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2005
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Branaire has crafted a concentrated and classic 2005 that combines high alcohol with a pH that's on the low side for this estate. But president Patrick Maroteau notes that both the pH and the acidity are lower than 2004 levels. Production here was 42 hectoliters per hectare, compared to 50+ in 2004 and less than 30 in 2003. Maroteau notes that generally lower yields today, in conjunction with harvesting dates that are a full 10 to 12 days later than those of barely a decade ago, are producing wines with huge polyphenol levels but riper tannins than ever before. The IPTs in 1995 and 1996, he told me, were 57 and 59 respectively, whereas in 2003 and 2005 they are 71 and 73.
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2004
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2004
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2004
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2004
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"Two thousand six was shaping up as a great year until September 10," noted manager Jean-Dominique Videau. "In accumulated degree days since March 1, this was the second hottest year on record after 2003, and hydric stress was an issue. By September 11, some of our merlot had passed 14.5%. We had to start picking it by the 18th, because the fruit was ripe and vulnerable to rot." Ultimately the yields were similar to those of 2005, although the average of 44 hectoliters per hectare included some cabernet sauvignon whose yields were brought down to 30 owing to coulure Branaire has been an outperformer in recent years, and is still a relative bargain: as recently as 2004, the ex-chateau price to negociants was 14.5 Euros.
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2004
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Branaire has crafted a concentrated and classic 2005 that combines high alcohol with a pH that's on the low side for this estate. But president Patrick Maroteau notes that both the pH and the acidity are lower than 2004 levels. Production here was 42 hectoliters per hectare, compared to 50+ in 2004 and less than 30 in 2003. Maroteau notes that generally lower yields today, in conjunction with harvesting dates that are a full 10 to 12 days later than those of barely a decade ago, are producing wines with huge polyphenol levels but riper tannins than ever before. The IPTs in 1995 and 1996, he told me, were 57 and 59 respectively, whereas in 2003 and 2005 they are 71 and 73.
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2004
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Hydric stress in 2004 kept the individual grapes to average size, noted president Patrick Maroteau, explaining why the new wine has such a solid structure. Maroteau pointed out that the ultimate production of 50.4 hectoliters per hectare in 2004 is not much higher than the 2000 vintage's 48. He added that improvements in the vineyards have allowed this property to gain eight to ten days of maturity since the early '90s, and today's wines are richer in polyphenols as a result.
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2003
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2003
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Branaire has crafted a concentrated and classic 2005 that combines high alcohol with a pH that's on the low side for this estate. But president Patrick Maroteau notes that both the pH and the acidity are lower than 2004 levels. Production here was 42 hectoliters per hectare, compared to 50+ in 2004 and less than 30 in 2003. Maroteau notes that generally lower yields today, in conjunction with harvesting dates that are a full 10 to 12 days later than those of barely a decade ago, are producing wines with huge polyphenol levels but riper tannins than ever before. The IPTs in 1995 and 1996, he told me, were 57 and 59 respectively, whereas in 2003 and 2005 they are 71 and 73.
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2003
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Hydric stress in 2004 kept the individual grapes to average size, noted president Patrick Maroteau, explaining why the new wine has such a solid structure. Maroteau pointed out that the ultimate production of 50.4 hectoliters per hectare in 2004 is not much higher than the 2000 vintage's 48. He added that improvements in the vineyards have allowed this property to gain eight to ten days of maturity since the early '90s, and today's wines are richer in polyphenols as a result.
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2003
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According to President Patrick Maroteau, the key to the vintage was the well-timed rains in August that revived the vines' leaves and restarted photosynthesis. "We had seven millimeters of rain on August 16th that ended the heat wave, then another 14 millimeters four days later. Still, at the beginning of September, we thought the fruit lacked structure and polyphenols, and that color would be hard to extract. The 40 millimeters of rain we had between September 2 and 6 was critical to the quality of the vintage, although by the 8th we were afraid that the rather fragile merlot skins were on the verge of rotting. But at that point we were saved by a wind from the east that dried the grapes." The very small grapes produced a yield of just 31 hectoliters per hectare, compared to 37 in 2002 and 48 in 2000. As evidence of how much lower yields are today at Bordeaux's more serious chateaux, Maroteau noted that production here was 64 hectoliters per hectare in 1989, a vintage that's widely considered to be an outstanding one for Branaire.
00
2002
2022 - 2030
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2002
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2002
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Hydric stress in 2004 kept the individual grapes to average size, noted president Patrick Maroteau, explaining why the new wine has such a solid structure. Maroteau pointed out that the ultimate production of 50.4 hectoliters per hectare in 2004 is not much higher than the 2000 vintage's 48. He added that improvements in the vineyards have allowed this property to gain eight to ten days of maturity since the early '90s, and today's wines are richer in polyphenols as a result.
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2002
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According to President Patrick Maroteau, the key to the vintage was the well-timed rains in August that revived the vines' leaves and restarted photosynthesis. "We had seven millimeters of rain on August 16th that ended the heat wave, then another 14 millimeters four days later. Still, at the beginning of September, we thought the fruit lacked structure and polyphenols, and that color would be hard to extract. The 40 millimeters of rain we had between September 2 and 6 was critical to the quality of the vintage, although by the 8th we were afraid that the rather fragile merlot skins were on the verge of rotting. But at that point we were saved by a wind from the east that dried the grapes." The very small grapes produced a yield of just 31 hectoliters per hectare, compared to 37 in 2002 and 48 in 2000. As evidence of how much lower yields are today at Bordeaux's more serious chateaux, Maroteau noted that production here was 64 hectoliters per hectare in 1989, a vintage that's widely considered to be an outstanding one for Branaire.
00
2002
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Two thousand two brought the smallest crop here since 1991, with production down to just 35 hectoliters per hectare. Part of the merlot was not at all affected by coulure, said President Patrick Maroteaux, whose family owns Branaire, but there was a lot of coulure in the cabernet. The result is a blend that includes more merlot than the estate's 2001. "Today we smell a lot of fruit in the wine, almost like at the time of the harvest," said Maroteaux. "We consider the 2002 among the three or four best vintages of the last 15 years."
00
2001
2022 - 2036
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2001
2020 - 2038
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2001
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2001
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According to President Patrick Maroteau, the key to the vintage was the well-timed rains in August that revived the vines' leaves and restarted photosynthesis. "We had seven millimeters of rain on August 16th that ended the heat wave, then another 14 millimeters four days later. Still, at the beginning of September, we thought the fruit lacked structure and polyphenols, and that color would be hard to extract. The 40 millimeters of rain we had between September 2 and 6 was critical to the quality of the vintage, although by the 8th we were afraid that the rather fragile merlot skins were on the verge of rotting. But at that point we were saved by a wind from the east that dried the grapes." The very small grapes produced a yield of just 31 hectoliters per hectare, compared to 37 in 2002 and 48 in 2000. As evidence of how much lower yields are today at Bordeaux's more serious chateaux, Maroteau noted that production here was 64 hectoliters per hectare in 1989, a vintage that's widely considered to be an outstanding one for Branaire.
00
2001
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Two thousand two brought the smallest crop here since 1991, with production down to just 35 hectoliters per hectare. Part of the merlot was not at all affected by coulure, said President Patrick Maroteaux, whose family owns Branaire, but there was a lot of coulure in the cabernet. The result is a blend that includes more merlot than the estate's 2001. "Today we smell a lot of fruit in the wine, almost like at the time of the harvest," said Maroteaux. "We consider the 2002 among the three or four best vintages of the last 15 years."
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2001
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Branaire had its latest harvest since 1993, picking during the first half of October, with no rot until the very end, according to director Philippe Dhalluin. In fact, he adds, the cabernet sauvignon came in with higher potential alcohol on average than the fruit in 2000 ("the weather after October 9 was great"), and the pH of the 2001 is actually a bit higher than that of the 2000. Dhalluin describes the young 2001 as "a rich, deep, fruity wine, analytically very much like the 2000. We were careful about extraction: we'd much rather do a long and gentle maceration than a lot of pumping over."
00
2000
2020 - 2040
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2000
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2000
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2000
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Two thousand two brought the smallest crop here since 1991, with production down to just 35 hectoliters per hectare. Part of the merlot was not at all affected by coulure, said President Patrick Maroteaux, whose family owns Branaire, but there was a lot of coulure in the cabernet. The result is a blend that includes more merlot than the estate's 2001. "Today we smell a lot of fruit in the wine, almost like at the time of the harvest," said Maroteaux. "We consider the 2002 among the three or four best vintages of the last 15 years."
00
2000
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Branaire had its latest harvest since 1993, picking during the first half of October, with no rot until the very end, according to director Philippe Dhalluin. In fact, he adds, the cabernet sauvignon came in with higher potential alcohol on average than the fruit in 2000 ("the weather after October 9 was great"), and the pH of the 2001 is actually a bit higher than that of the 2000. Dhalluin describes the young 2001 as "a rich, deep, fruity wine, analytically very much like the 2000. We were careful about extraction: we'd much rather do a long and gentle maceration than a lot of pumping over."
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2000
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As of mid-July, 2000 was shaping up as one of the worst vintages of the last hundred years, director Philippe Dhalluin told me at the end of March. But then came a near-miraculous second half of the growing season, and the fruit finally ripened: Branaire harvested late, beginning the merlot on September 25 and finishing up the cabernet on October 10, just before persistent rains began. Dhalluin describes the 2000 as more opulent at the outset than this estate superb '96, but notes that the earlier vintage may be more elegant and classic. Still, he says, the 2000 shows a sappy freshness to go along with its big tannins. Incidentally, Dhalluin convinced me that the key to Branaire's characteristic chocolatey quality is not its merlot, but rather a parcel of old cabernet vines planted on late-ripening chalk and red clay soil in St. Laurent, a few kilometers west of the chateau. "This fruit always adds an exotic aspect to our wine," said Dhalluin. "If we vinified it by itself, we could make a very interesting vin de garage." We then both agreed that that would be a bad move for a major Medoc chateau.
00
1999
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Branaire had its latest harvest since 1993, picking during the first half of October, with no rot until the very end, according to director Philippe Dhalluin. In fact, he adds, the cabernet sauvignon came in with higher potential alcohol on average than the fruit in 2000 ("the weather after October 9 was great"), and the pH of the 2001 is actually a bit higher than that of the 2000. Dhalluin describes the young 2001 as "a rich, deep, fruity wine, analytically very much like the 2000. We were careful about extraction: we'd much rather do a long and gentle maceration than a lot of pumping over."
00
1999
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As of mid-July, 2000 was shaping up as one of the worst vintages of the last hundred years, director Philippe Dhalluin told me at the end of March. But then came a near-miraculous second half of the growing season, and the fruit finally ripened: Branaire harvested late, beginning the merlot on September 25 and finishing up the cabernet on October 10, just before persistent rains began. Dhalluin describes the 2000 as more opulent at the outset than this estate superb '96, but notes that the earlier vintage may be more elegant and classic. Still, he says, the 2000 shows a sappy freshness to go along with its big tannins. Incidentally, Dhalluin convinced me that the key to Branaire's characteristic chocolatey quality is not its merlot, but rather a parcel of old cabernet vines planted on late-ripening chalk and red clay soil in St. Laurent, a few kilometers west of the chateau. "This fruit always adds an exotic aspect to our wine," said Dhalluin. "If we vinified it by itself, we could make a very interesting vin de garage." We then both agreed that that would be a bad move for a major Medoc chateau.
00
1999
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"We've never seen such high degrees as in '99, when we started picking merlot on September 15 with 14.9% potential alcohol," said director Philippe Dhalluin, who added that the early merlot lacked a bit of flavor and that he preferred the later-picked merlot, even where the berries swelled somewhat as a result of the rains. Still, even the cabernet sugars were a very high 12% to 12.7%. The estate carried out "a good long cuvaison at fairly low temperature," said Dhalluin. The '99, like the '98 and '97, represents roughly a 50% selection. "We used to use about two-thirds," noted Dhalluin, "but today St. Julien is far too competitive not to be more selective."
00
1998
2018 - 2035
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00
1998
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00
1998
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As of mid-July, 2000 was shaping up as one of the worst vintages of the last hundred years, director Philippe Dhalluin told me at the end of March. But then came a near-miraculous second half of the growing season, and the fruit finally ripened: Branaire harvested late, beginning the merlot on September 25 and finishing up the cabernet on October 10, just before persistent rains began. Dhalluin describes the 2000 as more opulent at the outset than this estate superb '96, but notes that the earlier vintage may be more elegant and classic. Still, he says, the 2000 shows a sappy freshness to go along with its big tannins. Incidentally, Dhalluin convinced me that the key to Branaire's characteristic chocolatey quality is not its merlot, but rather a parcel of old cabernet vines planted on late-ripening chalk and red clay soil in St. Laurent, a few kilometers west of the chateau. "This fruit always adds an exotic aspect to our wine," said Dhalluin. "If we vinified it by itself, we could make a very interesting vin de garage." We then both agreed that that would be a bad move for a major Medoc chateau.
00
1998
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"We've never seen such high degrees as in '99, when we started picking merlot on September 15 with 14.9% potential alcohol," said director Philippe Dhalluin, who added that the early merlot lacked a bit of flavor and that he preferred the later-picked merlot, even where the berries swelled somewhat as a result of the rains. Still, even the cabernet sugars were a very high 12% to 12.7%. The estate carried out "a good long cuvaison at fairly low temperature," said Dhalluin. The '99, like the '98 and '97, represents roughly a 50% selection. "We used to use about two-thirds," noted Dhalluin, "but today St. Julien is far too competitive not to be more selective."
00
1998
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In the burst of August heat, Branaire lost some of its cabernet sauvignon to sunburn (this loss of grapes was the equivalent of a green harvest, noted director Philippe Dhalluin), with the result that there is more merlot in the blend-40%, compared to just 22% of total acreage. Dhalluin, like a number of his neighbors in the Medoc, compares 1998 to 1988, adding that Branaire was especially successful in '88. The wines have a rigid aspect, he pointed out, and it was necessary to extract carefully in order to minimize the vintage austere character. Extraction of merlot was thus actually gentler this year than in '97. Barely 50% of the production went into the grand vin in both '98 and '97.
00
1997
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"We've never seen such high degrees as in '99, when we started picking merlot on September 15 with 14.9% potential alcohol," said director Philippe Dhalluin, who added that the early merlot lacked a bit of flavor and that he preferred the later-picked merlot, even where the berries swelled somewhat as a result of the rains. Still, even the cabernet sugars were a very high 12% to 12.7%. The estate carried out "a good long cuvaison at fairly low temperature," said Dhalluin. The '99, like the '98 and '97, represents roughly a 50% selection. "We used to use about two-thirds," noted Dhalluin, "but today St. Julien is far too competitive not to be more selective."
00
1997
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In the burst of August heat, Branaire lost some of its cabernet sauvignon to sunburn (this loss of grapes was the equivalent of a green harvest, noted director Philippe Dhalluin), with the result that there is more merlot in the blend-40%, compared to just 22% of total acreage. Dhalluin, like a number of his neighbors in the Medoc, compares 1998 to 1988, adding that Branaire was especially successful in '88. The wines have a rigid aspect, he pointed out, and it was necessary to extract carefully in order to minimize the vintage austere character. Extraction of merlot was thus actually gentler this year than in '97. Barely 50% of the production went into the grand vin in both '98 and '97.
00
1997
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Branaire began the harvest on September 8, but stopped picking for several days on more than one occasion, ultimately finishing with the petit verdot on October 3. "Great precision was needed to harvest our four varieties," explained director Philippe Dhalluin, "and rigorous selection was essential to making good wine in '97." Branaire went for rather gentle extraction featuring cool fermentation temperatures; Dhalluin compares the resulting wine to the '88, but without the hard tannins of that year. The pH of the '97, says Dhalluin, is actually a bit lower than average here.
00
1996
2020 - 2036
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1996
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1996
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In the burst of August heat, Branaire lost some of its cabernet sauvignon to sunburn (this loss of grapes was the equivalent of a green harvest, noted director Philippe Dhalluin), with the result that there is more merlot in the blend-40%, compared to just 22% of total acreage. Dhalluin, like a number of his neighbors in the Medoc, compares 1998 to 1988, adding that Branaire was especially successful in '88. The wines have a rigid aspect, he pointed out, and it was necessary to extract carefully in order to minimize the vintage austere character. Extraction of merlot was thus actually gentler this year than in '97. Barely 50% of the production went into the grand vin in both '98 and '97.
00
1996
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Branaire began the harvest on September 8, but stopped picking for several days on more than one occasion, ultimately finishing with the petit verdot on October 3. "Great precision was needed to harvest our four varieties," explained director Philippe Dhalluin, "and rigorous selection was essential to making good wine in '97." Branaire went for rather gentle extraction featuring cool fermentation temperatures; Dhalluin compares the resulting wine to the '88, but without the hard tannins of that year. The pH of the '97, says Dhalluin, is actually a bit lower than average here.
00
1995
2020 - 2028
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1995
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1995
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Branaire began the harvest on September 8, but stopped picking for several days on more than one occasion, ultimately finishing with the petit verdot on October 3. "Great precision was needed to harvest our four varieties," explained director Philippe Dhalluin, "and rigorous selection was essential to making good wine in '97." Branaire went for rather gentle extraction featuring cool fermentation temperatures; Dhalluin compares the resulting wine to the '88, but without the hard tannins of that year. The pH of the '97, says Dhalluin, is actually a bit lower than average here.
00
1994
2024 - 2030
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1990
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1990
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1990
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1989
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1989
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1988
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1988
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1947
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1934
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1928
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1928
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1890
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