Larcis Ducasse Saint-Émilion 2021 Bottle size: 750ml

‘Rose petals, pink flowers, raspberries and a touch of cardamom and cinnamon to the red berry fruit. Grippy and textured, quite a lean expression, direct and focussed, with bite to the tannins and a touch of dry salty, flinty minerality that coats the cheeks. It's well worked but hasn't quite settled yet and doesn't quite have the fruit density to carry more of the motion and energy. Sleek though and definitely confident. Will be lovely once it calms. 2026-2045’ - Georgina Hindle, Decanter, 94/100

‘A ton of spice on the opening beats, focused on cloves, black pepper, Sichuan pepper, raspberry leaf, oyster shell and crushed rocks. A little austere, still closed down at this stage, but with exceptional verticality and careful architecture on display. 34hl/h yield, 65% 1st wine a little less than usual, 50% new oak. Harvest September 29 to October 11. 2026-2041’ - Jane Anson, janeanson.com, 94/100

‘The 2021 Larcis Ducasse has turned out better than I expected. It is a shy, introverted Larcis built along super-classic lines—the sort of Saint-Émilion that will emerge only with a number of years in bottle. Spice, tobacco, cedar, menthol, licorice and dried herbs all build effortlessly in the glass. This is such a classy, elegant wine. Tasted three times. 2023-2046’ - Antonio Galloni, Vinous, 94/100

‘Offering up exotic aromas of minty blackberries and cherries mingled with dark chocolate, confit orange and melted asphalt, the 2021 Larcis Ducasse is medium to full-bodied, with a rich and creamy palate framed by powdery tannins. It's unusually sweet and unctuous for the vintage and concludes with a discreetly herbal finish. Maturation in wood, now featuring some foudres and 500-liter barrels in addition to barriques, lasted until April, with bottling just over three months later. 2025-2040’ - William Kelley, Wine Advocate, 91/100

‘Mid-deep ruby. Meaty, with notes of smoked duck and soy over dried-hedgerow fruit. Slightly chewy tannins with a little warming alcohol, the core of fruit is hidden by structure and spice. Green peppercorn and star anise linger on the finish. 2024-2034’ - Tom Parker MW, JancisRobinson.com, 15/20