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Fifth Classified Growth in 1855. The power and elegance of a great Pauillac. Daring, innovative and with a reputation for often being the last to harvest, Jean-Charles Cazes defined the style of Lynch-Bages in the 1930's. The wine's distinctive character has earned it a place amongst Pauillac's greatest. It combines structure, finesse and elegance, offering generous aromas in its youth and developing deeper complexities with bottle age.
Ageing in French oak barrels (70-80% renew each year) for 12 to 15 months.
Fermentation & Maceration
Vinification plot by plot in thermo-regulated vats. Long maceration for about 3 weeks. Running of by gravity.
Malolactic Fermentation
Malolactic fermentation for 1/3 in barrels and 2/3 in vats.
Mouth Attribute
Structured
•
Silky tannin
•
Long finish
Nose Attribute
Cassis
•
Dark fruit
•
Empyreumatic Notes
•
leather
Serve at 17-18°C with wild feathered game, lamb of Pauillac or grilled prime rib steak, along with young vegetables. This wine will be perfect with fine cooked meats or chocolate and red fruit desserts.
Beef
Chocolate
Dessert
Game
Lamb
CHÂTEAU LYNCH BAGES 2019 - Pauillac - Bordeaux - France (Grand Cru Classé)
CHÂTEAU LYNCH BAGES 2019 - Pauillac - Bordeaux - France (Grand Cru Classé)
Great Companions for This Bottle
About this
wine
Fifth Classified Growth in 1855. The power and elegance of a great Pauillac. Daring, innovative and with a reputation for often being the last to harvest, Jean-Charles Cazes defined the style of Lynch-Bages in the 1930's. The wine's distinctive character has earned it a place amongst Pauillac's greatest. It combines structure, finesse and elegance, offering generous aromas in its youth and developing deeper complexities with bottle age.
Ageing in French oak barrels (70-80% renew each year) for 12 to 15 months.
Fermentation & Maceration
Vinification plot by plot in thermo-regulated vats. Long maceration for about 3 weeks. Running of by gravity.
Malolactic Fermentation
Malolactic fermentation for 1/3 in barrels and 2/3 in vats.
Mouth Attribute
Structured
•
Silky tannin
•
Long finish
Nose Attribute
Cassis
•
Dark fruit
•
Empyreumatic Notes
•
leather
Serve at 17-18°C with wild feathered game, lamb of Pauillac or grilled prime rib steak, along with young vegetables. This wine will be perfect with fine cooked meats or chocolate and red fruit desserts.