Chateau Lynch-Moussas  2005 Front Label
Chateau Lynch-Moussas  2005 Front Label

Chateau Lynch-Moussas 2005

  • WE89
  • RP88
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Deep dark ruby red color. Complex and elegant nose dominated by fresh red fruit. Rich texture on the palate which shows a solid tannic backbone with plenty of woody and toasted notes. Its long and striking finish promises a superb longevity. This wine perfectly illustrates this ripe 2005 vintage.

Critical Acclaim

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WE 89
Wine Enthusiast
RP 88
Robert Parker's Wine Advocate
While still behind most of the Pauillac classified growths, Lynch Moussas is improving with each vintage as Philippe Casteja continues to upgrade this estate. The deep ruby/purple-tinged 2005 exhibits notes of blackberries, currants, and hints of smoke and toasty oak in the background. Medium-bodied, with good tannic structure, decent acidity, and a heady finish, it should drink well between 2012-2020.
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Chateau Lynch-Moussas

Chateau. Lynch-Moussas

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Chateau. Lynch-Moussas, France
The Irishman John Lynch acquired the estate together with the vineyards of what is today the neighbouring Chateau Lynch-Bages and had the chateau built in the 18th century. The Castéja family, proprietor in Pauillac since the 16th century,acquired Chateau Lynch-Moussas in the beginning of the 20th century. From the 1970's onwards until today, major investments have been made at the Chateau and in the vineyard, significantly improving quality. Chateau Lynch-Moussas is the only Castéja-Chateau on the left bank not exclusively distributed through Borie-Manoux but through the "place de Bordeaux".
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The leader on the Left Bank in number of first growth classified producers within its boundaries, Pauillac has more than any of the other appellations, at three of the five. Chateau Lafite Rothschild and Mouton Rothschild border St. Estephe on its northern end and Chateau Latour is at Pauillac’s southern end, bordering St. Julien.

While the first growths are certainly some of the better producers of the Left Bank, today they often compete with some of the “lower ranked” producers (second, third, fourth, fifth growth) in quality and value. The Left Bank of Bordeaux subscribes to an arguably outdated method of classification that goes back to 1855. The finest chateaux in that year were judged on the basis of reputation and trading price; changes in rank since then have been miniscule at best. Today producers such as Chateau Pontet-Canet, Chateau Grand Puy-Lacoste, Chateau Lynch-Bages, among others (all fifth growth) offer some of the most outstanding wines in all of Bordeaux.

Defining characteristics of fine wines from Pauillac (i.e. Cabernet-based Bordeaux Blends) include inky and juicy blackcurrant, cedar or cigar box and plush or chalky tannins.

Layers of gravel in the Pauillac region are key to its wines’ character and quality. The layers offer excellent drainage in the relatively flat topography of the region allowing water to run off into “jalles” or streams, which subsequently flow off into the Gironde.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

VCCBWPII_1028_05_2005 Item# 99619

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