Lynch-Bages goes back to at least the 16th century but the first official records date from 1728, when Pierre Drouillard bought the property of Bages from Bernard Déjean, a Bordeaux merchant. The name Lynch-Bages started being used after the marriage of Pierre's daughter Elizabeth to Irishman Thomas Lynch in 1740. In 1824 the 'Cru de Lynch' was acquired by a Swiss merchant, Sebastian Jurine, whose son was the owner at the time of the 1855 classification. After Jurine's death in 1861, the estate again changed hands, and belonged to General Felix Vial until 1939.
In 1939 Jean-Charles Cazes was able to buy Lynch-Bages, and this change of ownership signalled the start of its renaissance. The modern era began when the dynamic Jean-Michel Cazes took over the management of Lynch-Bages in 1974, bringing in Daniel Llose as winemaker. In 2007 Jean-Michel handed over the running of Lynch-Bages to his son Jean-Charles, while continuing his role of Bordeaux wine ambassador around the world.
Most common varietal blend of Chateau Lynch Bages:
- 75% Cabernet Sauvignon
- 17% Merlot
- 6% Cabernet Franc
- 2% Petit Verdot
Lynch-Bages's 100 hectares of vines are split into two parts, one near the château on the Bages plateau in the southern half of the Pauillac commune, not far from Château Latour and the other near Château Mouton Rothschild. The soils are mainly of gravel and sand, which allow for good drainage.
For the vinification of their white, Bordeaux wine, Blanc de Lynch-Bages is vinified in a combination of 50% new, French oak barrels, 20% in one year old barrels and the remaining 30% is vinified in vats. The wine is aged on its lees for at least six months. The white wine is sold an AOC Bordeaux wine.
The annual production at Lynch Bages is Close to 35,000 cases can be produced in a good vintage. There is a second wine. Previously known as Chateau Chateau Haut Bages Averous, the estate changed its name to the much easier to pronounce and remember, Echo de Lynch Bages with the 2007 vintage. To further increase quality, the estate recently added a third wine, Pauillac de Lynch-Bages.
FOOD PAIRINGS AND SERVING
Chateau Lynch Bages is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Lynch Bages is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.This wine is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
The great quality of Chateau Lynch-Bages is its extraordinary homogeneity. A forceful wine of great breed and bouquet, it gains in focus vintage after vintage, combining distinctiveness with the hedonistic style which is its trademark. Made mostly from Cabernet Sauvignon, it combines structure and finesse, elegance and longevity, and is also distinctively opulent. Generous from the start, it develops more flavours and complexity as it matures.
Dark in color, the wine jumps with fresh, cassis aromatics tinged by tobacco, earth, smoke and a touch of vanilla. Crunchy, crisp and showing sweetness and peppery tannins, this full bodied, concentrated wine will need at least a decade before it hits it hits its stride. This is a very strong vintage for Lynch Bages and could become much better as it softens and develops. It is reaching 13.2% alcohol with a pH of 3.72. The Grand Vin was made from 65% of the harvest.
Find this wine online here.