2019 | Chateau Larcis Ducasse | Saint-Emilion

It’s a full-bodied wine, with gentle acidity and polished tannins, marked by savoury notes and earthy undertones.

Reviews:

• Wine Advocate: The 2019 Larcis Ducasse has turned out beautifully, wafting from the glass with aromas of cherries, wild berries, burning embers, spices and licorice. Full-bodied, sumptuous and enveloping, with a fleshy core of fruit, ripe tannins and succulent acids, it's a giving, generous wine that's softer and rounder than Pavie Macquin, its stablemate. This beautiful vineyard, managed by Nicolas Thienpont, is located on the limestone slopes of Saint-Émilion, sandwiched between Pavie and Bellefont-Belcier.

• James Suckling: Baked-plum aromas., together with candied spices, earth, tobacco and light coffee, following through to a full body with firm yet polished tannins and a fresh, vivid finish. It really builds and shows loads of structure and intensity. Give it time to soften slightly, but the flavors and texture are already balanced and sophisticated. Classic style to this. The palate really builds.

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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