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Saint-Emilion Grand Cru Classé.
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The Château Larcis Ducasse embodies the delicacy of the greatest nectars of Saint-Emilion. Existing since the 17th century, it has belonged to the Gratiot-Attmane family since 1893. They entrusted the management in 2002 to the duo Nicols Thienpont and David Suire, advised by the oenologists Stéphane Derenoncourt and Julien Lavenu. Together, they succeeded in extracting the quintessence of a terroir with exceptional potential, by reconciling field study, traditional methods and technical innovations.
The Château Larcis Ducasse was promoted to Premier Grand Cru Classé in 2012, during the 6th Saint-Emilion classification.
The Château Larcis Ducasse is based on a vineyard of 12 hectares of vines, planted on three distinct terroirs: a clay-limestone plateau, colluvial clay-limestone soils on the hillside and finally, on clay-silt terraces facing mostly south. The grape varieties are 85% Merlot and 15% Cabernet Franc. The wines are aged for 16 to 18 months in 225 to 500 liter French oak barrels, 70% of which are new.
The property produces a Second wine, Murmure de Larcis Ducasse.
The Château Larcis Ducasse delivers seductive, complex and velvety wines. The quality of its great terroir gives them a singular breed.
Bordeaux will long remember the great 2005 vintage, a general success for the whole vineyard. The weather was characterized by an exceptional drought as well as by strong heat in spring and summer, without excess. These conditions were therefore favorable to the development of the vine cycle, where all the stages were perfectly executed until the grapes reached an exceptional maturity in September.
The color is intense and deep red, tinged with tile-like nuances.
The nose opens with splendid notes of black fruits, blackcurrant cream and truffle, enhanced by touches of black ink and light tobacco.
In the mouth, it combines freshness, minerality and balance. The melted and structured tannins make it rise crescendo in aromatic power where it offers many delicious flavors of ageing: smoked, caramel and small red fruits. Carried by a nice acidity, it ends on a long persistent and racy finish.
Food and wine pairing :
Château Larcis Ducasse 2005 can be paired with a Châteaubriand with a truffle sauce, a stuffed saddle of lamb, a fillet of beef in brioche, all types of small game such as a jugged hare and wild rabbit, or a leg of boar confit.
For a match with cheeses, prefer uncooked pressed cheeses, notably morbier with truffles, Saint-Nectaire, cantal and matured mimolette.
Finish it off with a delicious chocolate dessert such as a chocolate praline mousse, a entremet, or a carrot cake.
Ageing potential and tasting :
Château Larcis Ducasse 2005 is a nectar from an exceptional vintage, and can easily wait in the cellar for another 10 years, and it will undoubtedly reach its peak between 2030 and 2033.
However, it lends itself wonderfully to tasting today. To do so, take to open the bottle at room temperature, 6 to 7 hours if possible before tasting. A decanting is possible but gently, after 1 hour of opening.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
