2023 Château Larcis-Ducasse, 1er Grand Cru Classé St-Emilion

2023 Château Larcis-Ducasse, 1er Grand Cru Classé St-Emilion

New release

Critic score
95/100 info
Case, 6 Bottles
En primeur info
In stock
En primeur info
In stock

Wine details

  • Region & country
    Saint-Emilion, Right Bank, Bordeaux, France
  • Colour
  • Sweetness
  • Style
  • Unit Volume
    Bottle (75cl.)

Tasting notes

The 2023 Larcis Ducasse is elegant, powerful and wonderfully expressive. In other words, classic Larcis. Plum, blood orange, spice, menthol, mocha and gravel infuse the 2023 with layers of dimension that only grow with time in the glass. This will need some time to shed its considerable baby fat. Superb. Tasted four times.

Antonio Galloni, vinous.com (April 2024)

The 2023 Larcis Ducasse was picked from September 14 to 25 at 43hL/ha. The nose is quite open with brambly red fruit, briar and subtle incense aromas. It's not as intense as the previous vintage, though I appreciate the definition and charm. The palate is medium-bodied with firm tannins on the entry that frame the layered black fruit, struck through with light flinty elements. Blind, I might have said there is Cabernet Sauvignon in the blend thanks to the graphite finish. It is a classically-styled Larcis Ducasse that should drink well for 20+ years.

Neal Martin, vinous.com (April 2024)

This is really classic in character, with a fine tannin structure and medium body. It starts slowly and then accelerates quickly into intense black cherries, currants and a salty note. Savory and subtle. 86% merlot and 14% cabernet franc.

James Suckling, jamessuckling.com (April 2024)

Harvested between September 14 and 25, the 2023 Larcis Ducasse offers up aromas of dark berries, preserved plums, orange confit, vine smoke, licorice and spices. Medium to full-bodied, layered and fleshy, with a sweet core of fruit framed by ripe, powdery tannins, it's succulent, suave and polished, concluding a mouthwateringly mineral finish. It's a blend of 86% Merlot and 14% Cabernet Franc.

William Kelley, robertparker.com (April 2023)

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