Château Larcis Ducasse 2023
St-Emilion Grand Cru Classé
Bordeaux, France
Regular price£300.00
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Arriving: Spring 2026
Shipping duty paid to Mainland UK is charged at a flat rate of £9.99 per consignment and POA for Northern Ireland or Islands.
Shipping under bond is dependant on location, but starts at £15 per consignment.
| Style: Red | Packaging: OWC |
| ABV: % | Closure: Cork |
| Organic: | Drink from: |
| Biodynamic: | Drink to: |
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Critic scores
94 RP, 94 NM, 96 AG, 97 JS, 95 JA
Critic reviews
"A blend of 86% Merlot and 14% Cabernet Franc, the 2023 Larcis Ducasse fully matches expectations formed at the en primeur tastings. Unfurling from the glass with aromas of dark berries, fresh licorice, gentian, smoke and flowers, discreetly accented by oak, it is medium- to full-bodied, suave and velvety, built around a fleshy core of fruit framed by powdery tannins, concluding with a delicately saline finish."
Yohan Castaing, April 2026, RobertParker.com
"The 2023 Larcis Ducasse is another that feels a little closed on the nose, yet there is good weight of fruit here. Clearly, a Saint-Émilion intent on biding its time. The palate is medium-bodied with grainy tannins. Quite peppery in style, fanning out wonderfully toward the finish with hints of bay leaf and white pepper on the aftertaste. It has real character."
Neal Martin, February 2026, Vinous.com
"The 2023 Larcis Ducasse is one of the most delicate, elegant wines in Saint-Émilion. Silky contours frame a core of dark red/purplish fruit, cloves, new leather, menthol and lavender. As always, Larcis Ducasse is all about finesse and reserve. It remains one of the most under-the-radar wines in all of Bordeaux. Readers with classically leaning palates will adore it. Tasted three times."
Antonio Galloni, March 2026, Vinous.com
"The aromas are subtle and complete, with a lovely combination of ripe berries, wet earth and sea salt. Medium-bodied with a dense palate that becomes bright, vivid, crunchy and spicy, with a fresh pear undertone to the subtle plum aftertaste. Extremely complex. 86% merlot and 14% cabernet franc. So drinkable now, but better after 2028."
James Suckling, January 2026, JamesSuckling.com
"Highly enjoyable, precise, fleshy, restrained, push and pull of damson, blackberry, lemongrass, slate and orange zest, hard to resist. Owner Jacques-Olivier Gratiot. 43hl/ha yield, Nicolas Thienpont and David Suire celebrating their 22nd vintage together at the estate. 3.55ph, 50% in new barrels for ageing."
Jane Anson, March 2026, JaneAnson.com
Yohan Castaing, April 2026, RobertParker.com
"The 2023 Larcis Ducasse is another that feels a little closed on the nose, yet there is good weight of fruit here. Clearly, a Saint-Émilion intent on biding its time. The palate is medium-bodied with grainy tannins. Quite peppery in style, fanning out wonderfully toward the finish with hints of bay leaf and white pepper on the aftertaste. It has real character."
Neal Martin, February 2026, Vinous.com
"The 2023 Larcis Ducasse is one of the most delicate, elegant wines in Saint-Émilion. Silky contours frame a core of dark red/purplish fruit, cloves, new leather, menthol and lavender. As always, Larcis Ducasse is all about finesse and reserve. It remains one of the most under-the-radar wines in all of Bordeaux. Readers with classically leaning palates will adore it. Tasted three times."
Antonio Galloni, March 2026, Vinous.com
"The aromas are subtle and complete, with a lovely combination of ripe berries, wet earth and sea salt. Medium-bodied with a dense palate that becomes bright, vivid, crunchy and spicy, with a fresh pear undertone to the subtle plum aftertaste. Extremely complex. 86% merlot and 14% cabernet franc. So drinkable now, but better after 2028."
James Suckling, January 2026, JamesSuckling.com
"Highly enjoyable, precise, fleshy, restrained, push and pull of damson, blackberry, lemongrass, slate and orange zest, hard to resist. Owner Jacques-Olivier Gratiot. 43hl/ha yield, Nicolas Thienpont and David Suire celebrating their 22nd vintage together at the estate. 3.55ph, 50% in new barrels for ageing."
Jane Anson, March 2026, JaneAnson.com