Château Lascombes 2011
Bordeaux - Margaux - 2e Cru Classé - Red Wine -Château Lascombes 2011 is one of the beautiful surprises of the Vintage in Margaux. Acquired by Colony Capital in 2001, Château Lascombes is a typical Margaux wine appreciated by connoisseurs of the appellation. The vintage received the impressive 93/100 mark by Robert Parker at the early-season tastings.
The wines has a beautiful intense ruby color. On the nose are the notes of black fruits and prunes that dominate. On the palate, the wines are silky, supple, full of charm. The long and spicy finish highlights the success of the vintage.
The advice of 12bouteilles: Open at least 1 hour before tasting, this Margaux finesse will be preferred at the time of entry (meat) or on your cheese board (soft and hard pasta).
Most
Reviews
Wine Advocate
93/100
Wine Spectator
91/100
J. Robinson
15,5/20
€97.00
/ bottle
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Product Details
Château Lascombes 2011
Country:
France
Area:
Bordeaux
Appellation:
Margaux
Producer:
Château Lascombes
Vintage:
2011
Classification:
2e Cru Classé
Varietals:
Merlot 55%, Cabernet Sauvignon 40%, Petit Verdot 5%
Dress:
Intense ruby color
Bouquet:
Black fruits and prunes
Palate:
Flexible, tannins present but silky, spicy finish
In cellar:
Ready to drink
Tasting profile:
Fruity
Food & Wine:
Cheese plate
Serving:
Open 1hour before tasting
Temperature:
16°C-18°C
chateau-lascombes
Other wines and vintages available
Château Lascombes 2011 is one of the beautiful surprises of the Vintage in Margaux. Acquired by Colony Capital in 2001, Château Lascombes is a typical Margaux wine appreciated by connoisseurs of the appellation. The vintage received the impressive 93/100 mark by Robert Parker at the early-season tastings.
The wines has a beautiful intense ruby color. On the nose are the notes of black fruits and prunes that dominate. On the palate, the wines are silky, supple, full of charm. The long and spicy finish highlights the success of the vintage.
The advice of 12bouteilles: Open at least 1 hour before tasting, this Margaux finesse will be preferred at the time of entry (meat) or on your cheese board (soft and hard pasta).