CHATEAU LYNCH-BAGES, 1955
PAUILLAC
CHARACTERISTICS
| CLASSIFICATION | 5th Grand Cru Classé |
| GRAPE VARIETIES | cabernet sauvignon, merlot, cabernet franc, petit verdot |
| AROMAS | Black fruits, floral, spices, licorice |
| FOOD & WINE PAIRINGS | Rib of beef bordelaise style, thrush pie |
| VINIFICATION | Vinification is carried out traditionally, followed by aging in barrels for 12 to 15 months, with a certain percentage of new barrels. |
| FORMAT | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU LYNCH-BAGES, 1955
Vineyard Detail
| AGRICULTURE |
Sustainable |
| GRAPE VARIETIES |
Red: cabernet sauvignon, merlot, cabernet franc, petit verdot |
|
VINEYARD SIZE |
107 hectares |
|
ANNUAL PRODUCTION |
420,000 bottles |
|
HARVEST |
Manual |
|
TERROIR |
Gravel plateau with limestone and sandy soils |
History and anecdotes
The history of Château Lynch-Bages dates back to the mid-18th century when the Lynch family, of Irish origin, settled in the Gironde region in the 17th century and acquired the estate. In 1939, the Château was purchased by the Cazes family, who have continued to develop the estate over generations. The vineyard has since expanded considerably, with the production of a white wine beginning in 1990. The technical management is handled by Nicolas Labenne, with the support of consulting oenologist Daniel Llose.
The Cazes family has built a new, modern, state-of-the-art vat house dedicated to excellence in winemaking. This new winery was designed by Chien Chung (Didi) Pei, known for his minimalist architectural style, and realized with Bordeaux architect Arnaud Boulain. Château Lynch-Bages 2020 is the first vintage to be produced in these brand-new facilities.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 5th Grand Cru Classé |
| GRAPE VARIETIES | cabernet sauvignon, merlot, cabernet franc, petit verdot |
| AROMAS | Black fruits, floral, spices, licorice |
| FOOD & WINE PAIRINGS | Rib of beef bordelaise style, thrush pie |
| VINIFICATION | Vinification is carried out traditionally, followed by aging in barrels for 12 to 15 months, with a certain percentage of new barrels. |
| FORMAT | 75 CL |
