96
Robert Parker
CHATEAU LYNCH-BAGES, 2009
PAUILLAC
| CLASSIFICATION | 5ème Grand Cru Classé in 1855, Pauillac |
| GRAPE VARIETIES | 76% of cabernet sauvignon, 18% of merlot, 4% of cabernet franc, 2% of petit verdot |
| AROMAS | Blackberry, blackcurrant, plum, chocolate, incense, underbrush, bay leaves, grilled |
| FOOD AND WINE PAIRING | Beef fillet with crust |
| WINEMAKING | The malolactic fermentation is one-third done in vats and two-third done in barrels. Then the wine ageing is done in wood barrels, with 75% new, for 18 months. |
| BOTTLE SIZE | 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, 2009
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Red varieties: cabernet sauvignon, merlot, cabernet franc, petit verdot White varieties: sauvignon blanc, semillon, muscadelle |
| VINEYARD SURFACE AREA | 107 hectares |
| ANNUAL PRODUCTION | 420,000 bottles |
| HARVEST | Manual |
| SOIL | Gravel plateau with clayey-sandy soil |
History and anecdotes
The Château Lynch-Bages history dates back to the middle of the 18th century, when the Lynch family with Irish roots and who settled in Gironde in the 17th century, acquired the estate. In 1939, the Château was bought by the Cazes family, who continued developing the estate, over the generations. Since then, the vineyard has significantly been extended, with the production of a white wine from 1990. The technical direction is holded by Nicolas Labenne with the support of Daniel Llose, the consulting oenologist.
The Cazes family built a new, modern and technologically advanced vat room for a winemaking of excellence. This new vat room was designed by Chien Chung (Didi) Pei, known for his refined architectural style, and realised with Arnaud Boulain an architect from Bordeaux. The 2020 Château Lynch-Bages was the first vintage made in these new facilities.
Caracteristics
| CLASSIFICATION | 5ème Grand Cru Classé in 1855, Pauillac |
| GRAPE VARIETIES | 76% of cabernet sauvignon, 18% of merlot, 4% of cabernet franc, 2% of petit verdot |
| AROMAS | Blackberry, blackcurrant, plum, chocolate, incense, underbrush, bay leaves, grilled |
| FOOD AND WINE PAIRING | Beef fillet with crust |
| WINEMAKING | The malolactic fermentation is one-third done in vats and two-third done in barrels. Then the wine ageing is done in wood barrels, with 75% new, for 18 months. |
| BOTTLE SIZE | 75 CL |
