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Chateau Larcis-Ducasse 2005

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP98
  • WS95
  • CG94
14.5% ABV
  • WS97
  • V97
  • JS96
  • JS99
  • WS96
  • RP96
  • JS96
  • WS93
  • RP92
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14.5% ABV

Winemaker Notes

Merlot and Cabernet Franc vines are planted according to the profile of each vineyard. The final blend features well-balanced, characterful flavors and fine tannin. Sustainable viticulture practices coupled with low yields, gentle fermentation, and barrel ageing adapted to each vintage reflect all the elegance and personality of this great terrior.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
This great terroir on the Cote Pavie has long been recognized as one of the most privileged spots in St.-Emilion, but it was not until the wunderkind duo of Nicolas Thienpont and Stephane Derenoncourt took over in 2002 that the wine finally began to live up to its potential. Old timers who remember the 1945 Larcis Ducasse will attest to how great this cuvee can be. Sadly, fewer than 3,000 cases were produced of the 2005, a blend of 78% Merlot and the rest primarily Cabernet Franc with a small dollop of Cabernet Sauvignon. Yields were a modest 27 hectoliters per hectare. This stunning effort reveals one of the most extraordinary aromatic displays of the vintage, offering up notes of sweet roasted herbs, jus du viande, black olives, espresso roast, creme de cassis, and kirsch liqueur. Extremely full-bodied, opulent, and lavishly textured with plush tannin as well as an ethereal elegance, a sublime personality, glorious sweet purity, and a layered texture, this amazing St.-Emilion is destined to become a legend.
WS 95
Wine Spectator
This is very grapey, with plenty of crushed blackberry and vanilla undertones, and floral as well. Full-bodied, soft and silky. Gushes with fruit. Hard not to drink this now, but give it some time. The fruit is amazing. Such purity. Best after 2014. 3,080 cases made.
CG 94
Connoisseurs' Guide
While its Grand Cru classification places it in only the third tier of the St. Emilion hierarchy of quality, this intense, wonderfully rich wine is packed with sweet, well-ripened fruit and does a fine job at managing 2005 tannin. So succulent and fleshy that it could be drunk alongside juicy beef dishes right now, it has all the pieces in place to improve for at least another ten years.
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Chateau Larcis-Ducasse

Chateau Larcis-Ducasse

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Chateau Larcis-Ducasse, , France - Bordeaux
Chateau Larcis-Ducasse
In the 18th century, the Raba family, living in Bordeaux, made their fortune in commerce and maritime transport and in 1893, Henri Raba, a lover of great wines, bought Chateau Larcis Ducasse. His passion led him to invest a great part of his fortune in the Château and at his death in 1925, his wife and then his son Andre kept the flame burning. André died during the war, leaving no children, thus it was his niece, Hélène Gratiot Alphandéry, who inherited the property in 1941. She in her turn managed the property along with cellar-master Pharaon Roche and her son, Jacques Olivier Gratiot, director with l’Oréal and member of the Jurade, became manager in 1990. Under his guidance, the long tradition of quality that characterised the wines of Larcis Ducasse was not only maintained but also improved.

Chateau Larcis Ducasse is still in the hands of the Gratiot Alphandery family and since 2002 the property has been under the management of Nicolas Thienpont

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

BOBDUCASSE_2005 Item# 120340

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