2012 Larcis Ducasse, St-Emilion (Pre-Arrival)
This shows so much class and balance with blackberry and mushroom character. Some wet earth. It makes you want to drink it! Fine and ripe tannins. Gorgeous. Drink in 2018.
Robert Parker's Wine Advocate
The 2012 exhibits notes of licorice, truffles, lead pencil shavings, barbecued meats, blackberries, black raspberries and a hint of espresso roast. Sweet new oak notes are apparent in the back of the wine, but its abundant fruit, full-bodied mouthfeel, and multidimensional texture as well as length, make for an impressive showing. This wine will need 3-4 years of cellaring and should keep for 20 years or more. Bravo! If you haven’t yet jumped on the Larcis Ducasse bandwagon, it’s time to do so.
Barrel sample. Newly promoted to Premier Grand Cru Classé in 2012, this is a fine, concentrated wine, showing great style. It has weight and a delicious juiciness that is sustained by firm, dry tannins. Already a beautiful wine.
Stephen Tanzer's International Wine Cellar
(83% merlot and 17% cabernet franc; 28 h/h production): Purple-ruby. Piquant notes of cinnamon, ink and white pepper perk up the red berry and cherry aromas on the captivating nose. Then sweet, suave and dense on the palate, with noteworthy precision to the red berry, mineral and floral flavors. Finishes silky and long. A marvelous wine by which to celebrate the chateau's upgrade to 1er Grand Cru Classe status.
Dark and winey, with steeped currant, macerated plum and warm boysenberry coulis flavors, laced with licorice snap and roasted apple wood notes. The charcoal edge is buried on the finish, with a lingering minerality. Lots going on here. Needs time. Best from 2017 through 2027.—
Deep dark cherry colour. Fine and dry and so fresh. Feels like a breath of summer. But it is not particularly light - good length - just no excess weight. Drink 2017-2023. 17-/20 points.
"A remarkable effort," to quote Robert Parker, who goes on to add: "yields were kept to 23 hectoliters per hectare by the brilliant team of Nicolas Thienpont, Stephane Derenoncourt, David Suire and Julien Lavenu. The final blend of 83% Merlot and 17% Cabernet Franc has produced a powerhouse with 14.5% natural alcohol. This team's goal is undoubtedly to elevate Larcis Ducasse to the status of Ausone, Cheval Blanc, Pavie and Angelus. They are well on their way." (04/2013)