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Echo De Lynch Bages 2013 - Chateau Lynch Bages
Chateau Lynch Bages

ECHO DE LYNCH BAGES 2013 - CHATEAU LYNCH BAGES

  France / Bordeaux
€72.90
€63.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Inconceivable value for money!

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Why do we love it?

Echo de Lynch Bages is exactly what its name implies, the echo, the second voice of the great Chateau Lynch Bages Grand Cru Classé - Pauillac (Fifth Growth). The famous and great Chateau in Pauillac with world-famous wines is no longer so inaccessible as you can get a sip of the inconceivable value for money Echo de Lynch Bages.

Chateau Lynch Bages is located at the entrance to Pauillac, in the greater Medoc region. Pauillac is a pivotal region since it is the origin of 3 of the 5 First Growths. The history of the vineyards dates back to the 16th century and the Lynch family while from 1930 until today at the helm is the Cazes family. The style of its wines is classic and timeless and many great oenologists such as Xavier Tibur have passed through the winery leaving their mark. Its vineyards cover 100 hectares and consist of Cabernet Sauvignon, Merlot and Cabernet Franc. Echo de Lynch Bages comes from specific plots and the youngest vines Cabernet Sauvignon (74%), Merlot (24%) and Cabernet Franc (2%). The wine matures for 12 months in second-hand barrels and the result is simply seductive.

Make a gift to yourself and try it now.

COLOR

RED

AROMA

BODY

ACIDITY

Tastes Like

It has deep ruby color and complex aromas of raspberry jam, cherry, plum, vanilla, pepper, tea, pepper, eucalyptus and lavender.

In the mouth it has medium (+) body, refreshing acidity and silky tannins. Juicy red fruits are mixed with subtle notes of spices, coffee and herbs.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13%
Origin Bordeaux, France
Variety Cabernet Sauvignon, Merlot, Cabernet Franc
Aromas Raspberry jam, cherry, plum, vanilla, pepper, tea, pepper, eucalyptus, lavender
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No

ECHO DE LYNCH BAGES 2013 - CHATEAU LYNCH BAGES

PAIR IT

Perfect pairing with coq au vin, pappardelle with beef cheeks, lasagna with minced meat and pancetta

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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