2013 Château Lynch-Bages Pauillac Bordeaux France Wine Tasting Note

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2013
88
With a nose of fresh cassis, thyme, cedar wood and earthy scents, this medium bodied wine is forward, with a tangy, bright, spicy, red plum and cassis note in the finish.

With a nose of fresh cassis, thyme, cedar wood and earthy scents, this medium bodied wine is forward, with a tangy, bright, spicy, red plum and cassis note in the finish.

5,244 Views   Tasted
Ruby red in color with coaxing aromas of cassis, cedar and stone, this straightforward wine has crisp, crunchy cassis notes and an easy-to-drink finish. This should drink well young. From a blend of 72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The ABV reached 13% and will be aged in 75% new French oak barrels. The yields were a low 31 hectoliters per hectare. 64% of the crop was used in the Grand Vin. 90-91 Pts

Ruby red in color with coaxing aromas of cassis, cedar and stone, this straightforward wine has crisp, crunchy cassis notes and an easy-to-drink finish. This should drink well young. From a blend of 72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The ABV reached 13% and will be aged in 75% new French oak barrels. The yields were a low 31 hectoliters per hectare. 64% of the crop was used in the Grand Vin. 90-91 Pts

4,830 Views   Tasted

When to Drink Chateau Lynch Bages, Anticipated Maturity, Decanting Time

Chateau Lynch Bages needs time in the cellar before it can truly be enjoyed, as the wine is quite powerful and tannic in its youth. Young vintages can be decanted for an average of 2-4 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Lynch Bages is usually better with at least 10-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Lynch Bages offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.

Serving Chateau Lynch Bages with Wine, Food and Pairing Tips

Chateau Lynch Bages is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Lynch Bages is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Lynch Bages is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The white wine, Blanc de Lynch-Bages is perfect for a wide variety of seafood dishes, raw and cooked, chicken, veal, pork, and of course, cheese.

The Cazes family owns vineyards in several regions outside of Bordeaux. Since 2006 the Cazes family owns vines in the Rhone Valley, in Chateauneuf du Pape they own Domaine des Senechaux and they also make wine at Domaine de L’Ostal Cazes in Minervois. They have a partnership in the Douro with the Roquette family to produce Xisto Roquette E Cazes.

Wine, food, and hospitality are not the only things the Cazes family is invested in. In 2015, Jean Michel Cazes announced he was producing beer as well. The first beer from the Cazes family Brasserie de Bages beer is aptly named "D2," which takes its name from the famous Route de Medoc highway in Bordeaux that runs north to south in the Left Bank. Three beers are being made, Le Cask, which is aged in old, used Lynch Bages barrels, and a 100% wheat beer, La Beneze.

The Cazes family is also involved in arranging for customers to produce their own wine through their company, VINIV. Customers can purchase grapes from either the Right Bank or the Left Bank, and with the help of winemakers at Chateau Lynch Bages, they can create their own custom blend and label it as they wish, provided they purchase at least one barrel, which is 25 cases of wine.

Starting with the 2015 vintage, Chateau Lynch Bages upped their technology game when they became the first estate in Bordeaux to use the "Winegrid" system. Wine grid monitors the development of the wine inside the barrel or vat, keeping track of the wine's alcohol level, sugar content, color, and ambient temperature. The technology is being developed with the help of Jean Charles Cazes.

www.lynchbages.com