Château Robin - Claude LassagneLussac-Saint-Emilion
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Lussac-Saint-Emilion of the Château Robin - Claude Lassagne is in the top 40 of wines of Lussac-Saint-Émilion.
Taste structure of the Lussac-Saint-Emilion from the Château Robin - Claude Lassagne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lussac-Saint-Emilion of Château Robin - Claude Lassagne in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Lussac-Saint-Emilion of Château Robin - Claude Lassagne in the region of Bordeaux often reveals types of flavors of cherry, oaky or vanilla and sometimes also flavors of leather, pepper or non oak.
Food and wine pairings with Lussac-Saint-Emilion
Pairings that work perfectly with Lussac-Saint-Emilion
Original food and wine pairings with Lussac-Saint-Emilion
The Lussac-Saint-Emilion of Château Robin - Claude Lassagne matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tanjia, lamb with ginger honey or wild rabbit with cider.
Details and technical informations about Château Robin - Claude Lassagne's Lussac-Saint-Emilion.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Lussac-Saint-Emilion from Château Robin - Claude Lassagne are 2011, 2018, 2015, 2013 and 2012.
Informations about the Château Robin - Claude Lassagne
The Château Robin - Claude Lassagne is one of of the world's greatest estates. It offers 3 wines for sale in the of Lussac-Saint-Émilion to come and discover on site or to buy online.
The wine region of Lussac-Saint-Émilion
The wine region of Lussac-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château de Roques or the Domaine Gérard Depardieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Lussac-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Lussac-Saint-Émilion often reveals types of flavors of cherry, jam or eucalyptus and sometimes also flavors of violet, forest floor or aniseed.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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The word of the wine: Fleshy
Said of a wine that gives the impression of being dense and smooth, a bit like biting into the flesh of a ripe fruit.
