2005 | Chateau Larcis Ducasse | Saint-Emilion

The 2005 vintage is a vibrant wine, offering juicy bramble, cassis, blackberries and plum sauce flavours that are nicely backed up by floral and mineral notes.

Reviews:

• Wine Advocate: With an unbelievable nose of licorice, tapenade, black cherry and blackcurrant liqueur, as well as full body, super-sweet tannin, and astonishing richness and length, this prodigious effort in 2005 announced the resurrection of this great terroir on the slopes near Château Pavie. Dark garnet/plum/purple, this is compelling stuff and drinkable already, but capable of lasting another 25-30 years. This beauty is not to be missed!

• Jeb Dunnuck: I’ve had many brilliant bottles of the 2005 Château Larcis Ducasse but it’s never shown as spectacularly as on this occasion. It’s a magical, phenomenal Saint-Emilion that couldn’t get any better. Stunningly pure crème de cassis, white truffle, white flowers, cedar pencil, and smoked earth nuances all emerge from this incredibly powerful, opulent wine that has the hallmark minerality, freshness and focus of this great terroir. Don’t miss this!

Producer Information

Château Larcis-Ducasse is a Premier Grand Cru Classe B wine producer based in the Bordeaux appellation of Saint-Émilion. The château and surrounding land are located on the Côte Pavie, where the site lies adjacent to the esteemed Château Pavie. Like Pavie, Larcis-Ducasse produces a Merlot-dominant Bordeaux blend. It dates to the 16th Century, and it has been owned by the Gratiot Alphandéry family since the 1940s. The estate spans around 11 hectares (27 acres), primarily planted to Merlot with a small amount of Cabernet Franc. The low-yielding vines are on average 35 years old and are planted on a range of different soil types, from alluvial sand deposits to limestone, clay, and chalk. A south-faceing aspect maximises sunshine exposure into the canopy allowing grapes to ripen to thier full phenolic potential. At harvest, grapes are handpicked in the vineyard. Fermentation takes place in cement tanks prior to malolactic fermentation in oak barrel. It is then barrel-aged for almost two years in French oak, two thirds of which is new. Movement of juice and wine in the cellar is powered by gravity to prevent excess oxidation. Larcis-Ducasse was one of the first in the region to have a gravity cellar, established in 1898. The château's second wine is called Murmure de Larcis Ducasse. It is currently owned by the Gratiot-Attmane family.

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