Chateau Larcis-Ducasse 2004
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Product Details
Winemaker Notes
Professional Ratings
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Wine Spectator
Deliciously plummy, with nice drive, offering plum, cassis and blackberry fruit that gets a nice push from well-integrated briar, toasted spice and red licorice notes. The fine-grained finish lets a chalky hint chime in, but remains cloaked in the fruit for now. A charming, pure wine that should age gracefully.—Larcis Ducasse non-blind vertical (December 2012). Drink now through 2022. 2,915 cases made.
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Robert Parker's Wine Advocate
The 2004 Château Larcis Ducasse appears to be in fine fettle. Deep in color, it has a ripe and outgoing, fruit-driven bouquet for a 2004, abundant dark plum and cassis fruit intermingling with incense and violet aromas. The palate has commendable depth and concentration, denser than many Right Bank wines of this vintage, lush but without denuding this Larcis of requisite freshness on the finish. On this showing, I can foresee this offering another 15 years of pleasure. This is well worth hunting down, as it is probably still reasonably priced. Tasted February 2016.
Other Vintages
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Connoisseurs'
Guide
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
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.