| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Lynch-Bages 2003 |
| Item No.：FBPa052 |
| Grape Varieties：Cabernet Sauvignon,Merlot, Cabernet Franc, Petit Verdot. |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：89
Wine Spectator：92
Decanter： |
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| Tasting Note： |
Wine Advocate # 164 (4/1/2006) Rating: 89 points Drink: 2008-2020
One of the most popular wines of Bordeaux seems to be going through a period where the style seems lighter, and there is less muscle and mass, but perhaps it’s just a temporary transition. Certainly there has been no truly profound Lynch Bages since the 2000, preceded by the 1996, 1990, and 1989. Showing better than it did from cask with some toasty oak, moderate quantities of creme de cassis fruit, lower acidity, and a hint of cedar in an evolved style, the medium to full-bodied 2003 Lynch Bages does not lack for tannin and structure but finishes surprisingly short for a top vintage in the northern Medoc. It is very good, but falls short of outstanding. - Robert Parker
Wine Spectator (3/31/2006) Score: 92
A wine with silky, refined tannins and delicate fruit. Full-bodied, with chewy tannins and a lovely long, textured finish. This builds on the palate. More subtle than I remember. Best after 2011. 35,000 cases made. –JS
Decanter Rating：
Oaky black fruit nose. Nice, plump, full bodied, has power and heft, concentrated, spicy tannins and surprising acidity. Has vigour, built to last. Drink 2011-26. |
| Food Match： |
Western food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda), pasta with cream sauce, hearty stew, pizza, pork, veal, game. For red meat dishes. Well cooked and strongly flavored. Will also accompany a cheese platter quite well.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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