2008 | Chateau Larcis-Ducasse

Still vibrant color, the 2008 Château Larcis Ducasse offers a beautiful bouquet of blackcurrants, leafy herbs, damp earth, and hints of forest floor. This thrilling 2008 is ripe, full-bodied, has terrific purity of fruit, and more flesh and charm than most in the vintage.

Reviews:

• Wine Advocate: The 2008 Larcis Ducasse is composed of 78% Merlot and 22% Cabernet Franc. Although closed at present and less prodigious than I predicted two years ago, it reveals an opaque purple color, plenty of sweet fruitcake, black currant, kirsch, forest floor and earthy characteristics, a full-bodied mouthfeel, sweet tannins and a long finish. It just does not appear to have the extra gear or two I tasted from barrel. Nevertheless, it is an outstanding wine and if it is priced fairly, it should be a definite purchase to enjoy over the next 20+ years.

• Vinous: One of my absolute favorite wines in this vertical is the 2008 Larcis Ducasse. Black cherry, plum, smoke, licorice, graphite and incense wrap around the palate in a deep, unctuous Saint-Émilion endowed with remarkable depth and pure sensuality. The tannins have softened enough that the 2008 can be enjoyed relatively soon, but it also has the depth to age. This is a superb showing.

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.

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