The 2016 Echo de Lynch-Bages has a straightforward bouquet, not complex but focused, featuring red currant, briar and light floral scents; there is a light wet clay aroma in the background. The palate is medium-bodied with supple tannin and fine acidity. This feels rounded in the mouth and quite pure. A hint of white pepper emerges toward the finish. Lovely, but early drinking. Drink 2020-2025
|Score: 89||Neal Martin, vinous.com (Jan 2019), January 2019|
The 2016 Echo de Lynch Bages is a blend of 73% Cabernet Sauvignon and 27% Merlot, representing about one-third of the total production. It has a clean and precise bouquet, very polished and developing crushed violet scents with time. The palate is medium-bodied with quite crunchy, firm tannin on the entry. Quite saline in the mouth, masculine and grippy with just a little toughness on the finish that should mellow by the time of bottling. Best give this Deuxième Vin a couple of years in bottle if you can. Drink 2020 - 2032.
|Score: 89/91||Neal Martin, Wine Advocate (230), April 2017|
Aromas of sandalwood, cedar and dark berries follow through to a full body, with chewy and rich tannins that remain fine-grained and polished. Flavorful, too. Second wine of Lynch. Try after 2023.
|Score: 93||James Suckling, JamesSuckling.com, February 2019|
The second wine of Lynch is linear and tight with beautiful blackberry and currant character. Medium to full body, firm tannins and an energetic finish. Super concentrated on the center palate.
|Score: 93/94||James Suckling, JamesSuckling.com, March 2017|
The 2016 Echo de Lynch Bages is an irresistibly beautiful, racy Pauillac. Sweet floral and spice overtones add brilliant top notes to a core of bright red cherry and plum fruit. Generous, supple and inviting, with silky tannins, the 2016 is going to be ready to deliver considerable pleasure upon release. Today, it is beautiful and alluring. drink 2020 - 2031.
|Score: 92||Antonio Galloni, vinous.com, January 2019|
The 2016 Echo de Lynch Bages offers lovely intensity in its bold, forward fruit. Sweet dark cherry, plum, lavender, spice and menthol infuse this deep, racy Pauillac. Sumptuous and resonant on the palate, the 2016 will drink nicely right out of the gate. Today, the primary fruit is super-expressive.
|Score: 89/92||Antonio Galloni, vinous.com, April 2017|
Very deep crimson. Rather pure and alluring on the nose. Then a little tart on the end. As though all the wines with less ripe phenolics went into this. Sandpaper tannins.
|Score: 16||Jancis Robinson MW, JancisRobinson.com, April 2017|
This is the new name, since 2008, for the second wine of Chateau Lynch Bages with a new modern label. It was formerly known as Haut Bages Averous. Maturation is in barrels that have seen one vintage of Lynch Bages. 73% Cabernet Sauvignon, and 27% Merlot in 2016. Cherry and cassis on the nose with light smoky notes. The palate is quite firm for a second label, offering a similar style to the Grand Vin. Medocain tannins and cedary flavours with fresh blackcurrant and cherry fruit. Elegant and classic.
|Score: 15+||Farr Vintners, April 2017|
The fruit on the nose is concentrated the palate has a rich mix of black fruits supported by fine integrated tannins. Bright in the middle bramble and bilberry give freshness balance with some richer black fruits a little more depth on the finish. 2023-30
|Score: 87/90||Derek Smedley MW, DerekSmedleyMW.co.uk, April 2017|
The Cazes have made a superb range of wines in 2016. This classic Pauillac, constructed around fine Cabernet Sauvignon, is aromatic, leafy and precise with grippy but very polished tannins, cassis and black cherry flavours and an undertone of graphite. 2024-30
|Score: 93||Tim Atkin MW, timatkin.com, April 2017|
Echo de Lynch-Bages this year accounts for 25% of overall production, and even here we are at a tannin index of 85IPT. But the freshness is undeniable, with a pH of 3.55 giving beautiful violet reflections on the colour. On the palate, there are softer brambly fruits than in the grand vin. 73% Cabernet Sauvignon and 27% Merlot.
|Score: 91||Jane Anson, Decanter.com, April 2017|