Echo Pauillac AOC - Château Lynch-Bages

In the glass, the Echo Pauillac from Château Lynch-Bages presents a dense purple color. If you give it some air in the glass by swirling, this red wine reveals a high density and fullness, which shows in strong church windows at the edge of the glass. The bouquet of this red wine from Bordeaux captivates with aromas of red currant and raspberry. If we trace the aromatics further, earthy are added.

The Château Lynch-Bages Echo Pauillac presents itself to the connoisseur wonderfully dry. This red wine never appears coarse or meager, as one might expect from a wine icon wine segment. On the palate, the texture of this powerful red wine is wonderfully silky. The finish of this youthful red wine from the wine-growing region of Bordeaux, more precisely from Pauillac, finally convinces with considerable reverberation. The finish is also accompanied by mineral facets of the gravel-dominated soils.

Vinification of the Château Lynch-Bages Echo Pauillac

The powerful Echo Pauillac from France is a cuvée, pressed from the grape varieties Cabernet Franc, Cabernet Sauvignon and Merlot. The grapes grow under optimal conditions in Bordeaux. The vines here dig their roots deep into soils of gravel. Echo Pauillac is an Old World wine through and through, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. When perfect physiological ripeness is assured, the grapes for Echo Pauillac are harvested exclusively by hand without the aid of coarse and barely selective grape harvesters. After the hand harvest, the grapes arrive swiftly at the winery. Here they are selected and gently broken up. Fermentation follows in small wood at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally drawn off.

Food recommendation for the Echo Pauillac of Château Lynch-Bages

Drink this red wine from France best tempered at 15 - 18 ° C as an accompanying wine to vegetable stew with pesto, duck breast with sugar snap peas or goose breast with ginger red cabbage and marjoram.

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