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A dense purple-tinged color, with a dense, fleshy nose, with tell-tale cassis notes, interwoven with hints of blueberries, mocha, gently cooked plums, graphite, dark chocolate, savory herbs, cooked meats, spice box and subtle oak. Medium to full bodied with good, well balanced acidity and ripe tannin. A long smooth finish. A fine wine for drinking now or for aging.
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Vintage in image may vary. Refer to wine facts for current vintage.
At the gates of Pauillac, the Lynch-Bages Estate owes part of its name to the ancient hamlet of Bages, which for centuries was home to generations of winemakers. Its great wine history began in the 18th century with the Chevalier Pierre Drouillard.
Upon his death in 1749 he bequeathed the estate to his daughter, Elizabeth, who was then the wife of Thomas Lynch. The property thus passed into the Lynch family for seventy-five years. Then known as the "Cru de Lynch", the property was sold in 1824 to Sébastien Jurine, a wine merchant. In 1862, "Jurine Bages" was sold to the brothers Cayrou wine merchants who restored the estate's name as "Lynch-Bages".
In the 1930s, one of the Cayrou family descendent; General Félix de Vial, lease the vineyard to Jean-Charles Cazes, who was already in charge of Château Ormes de Pez in Saint-Estèphe. Cazes would go on to purchase both properties in 1934. Lynch-Bages has been run by the Cazes family ever since. It is today Jean-Michel Cazes and his son Jean-Charles who run the property.
Serve at 17-18°C with wild feathered game, lamb of Pauillac or grilled prime rib steak, along with young vegetables. This wine will be perfect with fine cooked meats or chocolate and red fruit desserts.
300,000 bottles
Jean-Michel CAZES
750 ml
Average age of the vineyard: 30 years
70% of the total crop
Lynch-Bages has implemented a series of measures that aim to reduce the impact of winemaking on the environment. These include cover crops, soil maintenance, environmental selection of products, the use of sexual confusion capsules (to protect against the Cochylys and Eudemis vine moths), mass selection of Petit Verdot and the use of wastewater treatment process.
Sustained vineyard management. Manual harvesting
Sorted at the vineyard
Vinification plot by plot in thermo-regulated vats. Long maceration for about 3 weeks. Running of by gravity. Malolactic fermentation for 1/3 in barrels and 2/3 in vats.
12 to 15 months ageing in French oak barrels (70-80% renew each year)
13%
2010
FRANCE
Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
BO167
