2008 | Chateau Larcis-Ducasse | Saint-Emilion Online

2008 | Chateau Larcis-Ducasse | Saint-Emilion

Red Wine: 2008 | Chateau Larcis-Ducasse | Saint-Emilion

This is ripe, suave and polished, with a delicious beam of raspberry ganache, currant paste and fig, all laced with licorice and spice and carried by fresh acidity. 

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Producer: Chateau Larcis-Ducasse

Ratings: WA | 93  WS | 90

Vintage: 2008

Size: 750ml

ABV: 14%

Varietal: Bordeaux Blend, Cabernet Franc, Merlot

Country/Region: France, Bordeaux 

Detailed Description

This is ripe, suave and polished, with a delicious beam of raspberry ganache, currant paste and fig, all laced with licorice and spice and carried by fresh acidity. There’s nice latent grip, leaving a juicy feel on the finish.

Reviews:

• Wine Advocate: The 2008 Larcis Ducasse (14.2% natural alcohol) 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.

• Wine Spectator: This is ripe, suave and polished, with a delicious beam of raspberry ganache, currant paste and fig, all laced with licorice and spice and carried by fresh acidity. There’s nice latent grip, leaving a juicy feel on the finish.

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.