The 2016 Larcis Ducasse is a drop-dead gorgeous beauty. Silky, supple and gracious to the core, it possesses exceptional textural finesse and nuance from start to finish. Nothing is out place; instead, in 2016 Larcis impresses with its poise, depth and centeredness. Super-ripe dark cherry, plum, chocolate, spice and lavender infuse the creamy, resonant finish, and all the richness of this south-facing site comes through loud and clear. Quite simply, the 2016 is an exceptional Larcis. Don't miss it! Tasted four times.
94-97 points, Antonio Galloni, Vinous (Apr 2017)
This is really flattering, offering crushed raspberry, boysenberry and plum fruit stitched with dried anise, bramble and chalky threads. Long, elegant, spice-infused finish.
94-97 points, James Molesworth, Wine Spectator (2017)
This is very polished and beautiful with ultra-fine tannins and a long, linear finish. It has a density and beauty that seduces you.
95-96 points, James Suckling (Apr 2017)
Classified as a Premier Grand Cru Classé, this estate is benefiting from the consultancy of Nicolas Thienpont. The wine is dense, although it has so much fruit that is also feels open and generous. Structured tannins will allow it to age well, so drink after 2029.
94-96 points, Roger Voss, Wine Enthusiast (2017)
The 2016 Larcis-Ducasse is a blend of 87% Merlot and 13% Cabernet Franc picked between 12-19 October, matured in 225- and 500-liter barrels. It matured in 50% new oak, which is a lower proportion than you would have found in 2009 or 2010. It has a lively, expressive bouquet with detailed blackberry, briary and cranberry aromas that are neatly embroidered with the new oak, allowing the terroir to show through. The palate is medium-bodied with supple tannin, very well balanced, quite spicy and peppery in the mouth but maintaining satisfying tension from start to finish. This is a very well crafted Larcis-Ducasse although I hope that during the élevage it will just gain more persistence on the aftertaste. One to watch.
93-95 points, Neal Martin, Wine Advocate (Issue # 230 - Apr 2017)