Chateau Larcis Ducasse, Saint-Emilion, 1er Grand Classe B 2019

Chateau Larcis Ducasse, Saint-Emilion, 1er Grand Classe B 2019 First Growth B. Premier Grand Cru Classe B. Château Larcis Ducasse Saint-Émilion Premier Grand Cru Classé B 2019 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) "Baked-plum aromas., together with candied spices, earth, tobacco and light coffee, following through to a full body with firm yet polished tannins and a fresh, vivid finish. It really builds and shows loads of structure and intensity. Give it time to soften slightly, but the flavors and texture are already balanced and sophisticated. Classic style to this. The palate really builds. Try after 2026." - James Suckling "A bit of smoke adds to the flowers, cherries, crushed rock, mocha, espresso, and roasted dark, red pit fruits. Concentrated, lush, ripe, silky, and vibrant, the fruit, with its salty tannins glides over your palate leaving you with a gorgeous array of fruits, rocks, and stones that stay with you for about 50 seconds. Made from blending 88% Merlot with 12% Cabernet Franc , this stunning wine will age effortlessly for 30 or more years. Drink from 2025-2050. 98 Points" - Jeff Leve, The Wine Cellar Insider (98/100) "The 2019 Larcis Ducasse has turned out beautifully, wafting from the glass with aromas of cherries, wild berries, burning embers, spices and licorice. Full-bodied, sumptuous and enveloping, with a fleshy core of fruit, ripe tannins and succulent acids, it's a giving, generous wine that's softer and rounder than Pavie Macquin, its stablemate. This beautiful vineyard, managed by Nicolas Thienpont, is located on the limestone slopes of Saint-Émilion, sandwiched between Pavie and Bellefont-Belcier." - Robert Parker The Wine Advocate, Reviewed by: William Kelley (95/100) Site & Identity The estate’s 10–11 hectares of vines sit on the steep southern slopes of Saint‑Émilion, on clay and fossil‑rich limestone soils directly neighbouring the vineyards of Château Pavie. This hillside terroir naturally produces wines of generosity, depth and freshness, with Merlot providing plush, dark fruit and Cabernet Franc adding lift, structure and aromatic complexity. In 2012, Larcis Ducasse was elevated to Premier Grand Cru Classé B, and the 2019 vintage confirms its status as one of the appellation’s great names, combining opulence with precision and an unmistakably refined, classical frame. 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. Winemaking & Style The 2019 blend is composed of about 88–89% Merlot and 11–12% Cabernet Franc, harvested between 25 September and 7 October, with yields around 38.5 hl/ha and roughly 70% of the crop selected for the grand vin. Elevage typically lasts 16–20 months in barrel, with around 60% new oak and the remainder in one‑year barrels or 500‑liter tonneaux, a choice that helps preserve vibrancy and detail while adding depth and polish. Stylistically, 2019 Larcis Ducasse is dense, velvety and classically proportioned, delivering a seamless mix of richness, mineral tension and refined tannic structure that promises 30–40 years of graceful evolution in bottle. 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.