Chateau Larcis Ducasse 2008
- Producer Chateau Larcis Ducasse
- Blend 100% Red Bordeaux Blend
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 70172 6
Winery Technical Data
Recent changes: 2002: first vintage produced by manager Nicolas Thienpont and consultant Stepane Derenoncourt
Area: 10 ha 80
Varieties planted: 78 % Merlot 22 % Cabernet Franc
Density: 6000 vines / ha, replantation at 7500 vines / ha.
Soils: 10 % plateau of clay-limestone on chalk. 55 % terraces with southerly aspect with thin clay-silt soil on chalk. 25 % clay-limestone of alluvial origin. 10 % sandy clay at base of slope.
Area: 10 ha 80
Varieties planted: 78 % Merlot 22 % Cabernet Franc
Density: 6000 vines / ha, replantation at 7500 vines / ha.
Soils: 10 % plateau of clay-limestone on chalk. 55 % terraces with southerly aspect with thin clay-silt soil on chalk. 25 % clay-limestone of alluvial origin. 10 % sandy clay at base of slope.
History
The Gratiot family have owned Château Larcis Ducasse, a Saint Emilion Grand Cru Classé, for over a century. The chateau’s terroir of clay/limestone soils on a south-facing slope produces wonderfully ripe grapes which result in complex, well-structured wines with fresh, mineral flavours. These characteristics are due to the different bedrocks found on the property, from the limestone of the plateau to the iron-rich feldspar sand at the base of the slope. Viticultural methods are kept as natural as possible with low yields and grape varieties chosen and planted according to soil type. The grapes undergo a gentle maceration to avoid over-extraction, and the wine is aged in barrel for eighteen months. The final blend aims to provide a balance between aroma and tannin to give a wine of unique character.
Vinification
Production: 30,000 to 40,000 bottles
Length of aging: 16 to 20 months
Barrels: 60 % new, 40 % 1 year old
Other specifics: New harvest reception chain: 4 sorting tables; destemming but no crushing or pumping. Parcels vinified separately. Temperature controlled tanks. Indigenous yeasts. Malolactic fermentation in barrel. Stirring of lees after malolactic fermentation. Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.
Length of aging: 16 to 20 months
Barrels: 60 % new, 40 % 1 year old
Other specifics: New harvest reception chain: 4 sorting tables; destemming but no crushing or pumping. Parcels vinified separately. Temperature controlled tanks. Indigenous yeasts. Malolactic fermentation in barrel. Stirring of lees after malolactic fermentation. Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.