Chateau Larcis Ducasse, Saint-Emilion, 1er Grand Cru Classe B 2020

Château Larcis Ducasse Saint-Émilion Premier Grand Cru Classé B is a rich, layered and profoundly elegant Right Bank Bordeaux with a strong sense of place and class. It is widely praised as a magnificent, under‑the‑radar grand vin, offering both immediate luxury appeal and serious long‑term cellar potential.

Critic tasting notes: (2019 vintage) 

"If you are seeking a masterclass in minerality, taste this wine! The nose screams crushed rocks, stones and oceanic influences before moving to its flowers, licorice, black cherries, plums, and espresso nose. Concentrated, full-bodied and intense, with layers of mineral-infused black and red fruits, the wine builds, lingers and expands, finishing with vibrancy, refinement, and elegant, sweet, ripe, luscious red fruits with a touch of salt in the tannins. Drink from 2026-2055." - Jeff Leve, The Wine Cellar Insider (98/100)

"A beautiful effort that's more sensual and seamless than Thienpont's more structured, brooding Pavie Macquin, the 2020 Larcis Ducasse unwinds in the glass with aromas of cherries, blackberries, bay leaf, rose petals and licorice. Medium to full-bodied, layered and concentrated, with refined tannins, lively acids and a suave, fleshy profile, it concludes with a long, expansive finish. This is a particular success in 2020.

Managed by Nicolas Thienpont and David Suire since 2002, Larcis Ducasse occupies an 11-hectare block adjacent to Pavie. Some 15% of the vineyard sits on the plateau at the top of the slope, but these holdings are being restructured and contribute only a small percentage to the blend for the time being, so this is truly a "vin de coteaux"—a wine from the slopes. Soils are mainly molasses du Fronsadais clays over limestone, but a diversity of expositions and strata means this is an inherently complex terroir. As is the case along the whole Côte de Pavie, springs percolate throughout the vineyard, so Larcis Ducasse combines cool, hydrated soils with a warm mesoclimate and a sunny exposition. Supple and seamless, Larcis is less tensile and incisive than Pavie Macquin from the plateau above, tending to develop complex aromas of black truffle with bottle age and typically concluding with a mouthwateringly saline finish. New plantings are at a density of 8,800 vines per hectare, using massal selections of Cabernet Franc, and winemaking emphasizes whole berries and long macerations with punch-downs." - Robert Parker The Wine Advocate, Reviewed by: William Kelley (96/100)

"This wine is in a classic style. Tannins and structure are as important at this stage as the vibrant black fruits. It's good for long-term aging. Drink from 2027." - Wine Enthusiast

"Transparent and pure with crushed stone and flowers such as violets, as well as minerals and blackcurrants. Bramble berries as well. Medium to full body. Tight and very fine tannins that run the length of the wine. Kicks off at the end. So fresh and energetic. Tannic in the finish with fine texture. Drink after 2028." - James Suckling

Winemaking

Vatting : 25-28 days.

Harvest Notes

Numerous manual interventions: de-budding, leaf-thinning and green harvest. 100% hand-picked harvest.

Maturation

Oaked

Classification

Saint-Emilion Premier Grand Cru Classé B

Drinking Window

2025 - 2070

Vineyard notes:

"The vineyard covers a total area of 11.15 ha, with 9.80 ha in production. Plantation density is 6,000 vines/ha, with replantations at 8,888 vines/ha. The average age of the vineyard is 35 years old. Terroirs include 10% of limestone-clay plateau on asteriated limestone, 55% of south-facing terraces with very shallow loamy clay soils on asteriated limestone, and 35% of limestone-clay colluvial soils on hillsides. Vineyard management involves an ongoing search for balances thanks to traditional light ploughing, spontaneous natural growth or inter-row planting. There is a continual programme of renovation of the vines including grubbing up, complantation and replanting. Numerous manual interventions are performed, including de-budding, leaf-thinning and green harvest."

Ageing

The wine was aged for 16 to 18 months in barrels (50% new, 50% 1-year-old). Bottling took place on May 2nd and 3rd, 2022.

Total Production Notes

Production was around 2,850 cases. Yields were 38.8 hl/ha (72% of grand vin).

Technical Tasting Note

• Appearance: Deep, dark garnet with a vivid, almost purple hue and excellent color intensity.

• Nose: Opulent and expressive, with sweet dark cherry, black raspberry and plum layered with tobacco, cedar, menthol, dried flowers, violet and a fine charry, mineral undertone.

• Palate: Medium to full‑bodied, sumptuous and enveloping, with a fleshy core of ripe black fruits, supple yet grip‑giving tannins, hints of ash, black pepper and spice, and a feeling of translucence within its classic structure.

• Finish: Long, polished and elegant, combining onctuous texture with freshness and energy; leaves a persistent trail of dark fruit, floral notes and savoury minerality.

Food Pairing

Excellent with lamb (roast or slow‑cooked), beef fillet, venison, game birds, duck breast, and dishes featuring truffle or wild mushrooms. Its combination of depth, perfume and fine tannins also makes it a superb partner for refined French cuisine and mature hard cheeses when served after extended cellaring.