Château Larcis Ducasse

Château Larcis Ducasse

St-Emilion Grand Cru Classé 2023

Bordeaux, France

Regular price£300.00
Case Size
Duty Status
Style: Red Drink from:
ABV: % Drink to:
Packaging: OWC Stock arriving: Spring 2026
Critic scores
93-95 RP, 93-95 NM, 94-96 AG, 96-97 JS, 94-96 LPB
Critic reviews
"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, 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, April 2024,

"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, 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, April 2024, James

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Antonio Galloni,
Allan Meadows,
Gus McLean,
Jane Anson,
Jeb Dunnuck,
Jancis Robinson,
James Suckling,
Lisa Perrotti-Brown,
Neal Martin,
Tim Atkin,

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