Château Lynch-Bages Grand Cru Classé Pauillac Red 2018 View larger

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Château Lynch-Bages Grand Cru Classé Pauillac Red 2018

169,60 €

Daring, innovative and with a reputation for often being the last to harvest, Jean-Charles Cazes defined the style of Lynch-Bages in the 1930's. The wine's distinctive character has earned it a place amongst Pauillac's greatest. It combines structure, finesse and elegance, offering generous aromas in its youth and developing deeper complexities with bottle age. The estate’s reputation as a top quality wine producer took off in 1945...

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Producer Château Lynch-Bages
Foreign Region Country: France
Region: Bordeaux
Appellation: Pauillac
Classification: Grand Cru Classé
Grapes Cabernet Sauvignon (72%), Merlot (19%), Cabernet Franc (6%) and Petit Verdot (3%)
Aging French wooden barrels for 18 months (75% new oak)
Capacity 750ml
Volume Alcohol by Volume: 14,5%
Temperature 16ºC - 18ºC
Wine's Awards 97 Points - Wine Spectator
97 Points - James Suckling
96-98 Points - Robert Parker
96-98 Points - Jeb Dunnuck
96 Points - Wine Enthusiast
96 Points - Decanter
17+ Points - Jancis Robinson


From Cru de Lynch to Lynch-Bages
The history of Lynch-Bages, situated in the lands of "Batges" at the entrance to Pauillac, is emblematic of the Médoc region.

Thomas Lynch and the ''Cru de Lynch''
Although there are records of the Bages territory as far back as the 16th century, the history of wine production in the area really began in the 18th century. From 1749 to 1824, the vineyard was owned by Thomas Lynch, the son of an Irishman from Galway who worked as a merchant in Bordeaux. Thomas Lynch managed the land wisely and produced high quality wines under the name of ''Cru de Lynch''. As part of the prestigious 1855 Classification, for the Exposition Universelle de Paris, his wine would soon be classified as one of the fifth growths.

''Lou Janou'', the Montagnol
Later on, Jean ''Lou Janou'' Cazes, a ''Montagnol'' (a term used to describe farmers from the austere upper valleys of Ariège), came to the Médoc to earn a living. In the 1930's, General Félix de Vial, a descendant of the Cayrou family, leased the vineyard to Jean-Charles Cazes, the son of ''Lou Janou'' and a farmer at Château Ormes de Pez in Saint-Estèphe. Cazes went on to purchase both properties in the wake of World War II. Lynch-Bages has been run by the Cazes family ever since.

The old vat-house and its testimony to the past
Lynch-Bages' old vat-house represents a rare example of traditional winemaking equipment the Médoc area. Its slatted flooring which introduced the advantages of gravitational design now used in modern vat-houses, was invented by Skawinski in 1850.

The extraordinary hard work of the winemakers
Back then, grapes were transported in a cart pulled by horses and then being lifted by crane and emptied into a wooden tank on wheels and tracks. One or two winemakers inside the tank then crushed the grapes, making the juice flow out through openings into vats on either side. A rope-pulley-bucket system and no less than six workers were then required to remove the leftover grape skins from the fermentation vat.

These remarkable winemakers had a hard and quite dangerous job. The last of them was the exemplary Xavier Tibur, who ended his career at Lynch-Bages in 1975. The old Lynch-Bages vat-house is open for visits and will transport you to another era.


Lynch-Bages in the Pauillac appellation
In the heart of the Médoc on the banks of the estuary, Pauillac (Gironde, France) has been the true birthplace of Grand Cru Classé wines since 1855. The Lynch-Bages vineyards are planted across 100 hectares in the region.

Its enjoys a mild climate, homogeneous geology and a topography of well-defined outcrops in the South and South-West of the town. These factors all contribute to bringing Lynch-Bages' soils their warmth and excellent natural drainage towards the river which ensures optimum water supply to the vines.

Elegant Cabernet Sauvignon has found its kingdom
Cabernet Sauvignon and Petit Verdot, Merlot in some parcels on the banks of the river and in the South of the Chenal du Gaët, or Cabernet Franc. An analysis of Lynch-Bages' soils has allowed them to define an optimal planting ratio. The average age for vines is 30 years with some being as old as 60.

The Pauillac appellation's reputation for quality
With three out of four of the Médoc's Premier Grand Cru Classé wines, the Pauillac appellation's reputation is only at times matched by its famous châteaux. Pauillac wines are rich, dense, deep and develop highly refined flavours and aromas over time. They reveal a broad aromatic palate and finely textured tannins.

''If we had to classify the Bordeaux communes, Pauillac would certainly come out on top. Pauillac wines combine soft, fresh fruit with oak, dryness, subtlety and structure, a hint of cedar and tobacco and an inkling of smoothness underpinned by strength. Wine lovers consider them to be the perfect example of their ideal wine.''
Hugh Johnson - World Atlas of Wine

Classification and the Paris World Fair
In 1855, Napoléon III asked the brokers and merchants affiliated with the Bordeaux Chamber of Commerce to establish a classification that would be presented at the Exposition Universelle de Paris (World Fair). Ever since, this reference list represents a hierarchy of wine domaines as well as a hommage to the region's history and a commercial benchmark. The legendary ''Grand Cru Classé en 1855'' is the only one of its kind in the world.


At Lynch-Bages, although the key stages take place in the vineyard with Franck Debrais and his team, the utmost care and attention is given to all stages of the winemaking process, from the sorting of the grapes in the vineyard up until their fining in the calm and dimmed environment of the cellars.

In techno veritas
Under the responsibility of Nicolas Labenne, a team of 35 people are involved in the daily monitoring of the Lynch-Bages vineyards. The structuring of the vineyards has undergone remarkable improvements since 2006 with the use of satellite technology combined with surveys on soil quality. This improved attention ensures the preservation of Lynch-Bages' genetic winemaking heritage and has allowed them to establish a precise mapping and re-structuring of vine parcels in order to preserve, enhance and develop the specific nature of each terroir.

Human hands and technical progress
With support from cutting-edge technology for real-time supervision and analysis, human hands orchestrate harvests and vinification according to grape varieties, ripeness levels and terroir. The aim is to construct individual personalities for each parcel. Once the alcoholic fermentation is complete, the wines are drawn from the vats using the phenolic potential of each vat.

Following the processes of maceration, drawing off, pressing and malolactic fermentation, blending then takes place in December. The complex composition of this fine wine varies from one year to the next depending on the parcels' behaviour in relation to the climatic conditions of the vintage. A panel of experts chaired by Jean-Charles Cazes and the Lynch-Bages technical team (Daniel Llose, Nicolas Labenne and Jérôme Le Roux) then develop and define the blend with outstanding cellaring potential that makes this fine Lynch-Bages wine.

Barrelling and the ageing process
The first and second wines from Lynch-Bages are drawn off into split stave-wood oak barrels with optimum aromatic capacity, made by reputed barrel-makers, before being aged in our cellars. Before being enjoyed, they are required to rest for a period of time in order to soften out and fully integrate the aromas imparted from the oak. The winemaker's skilled craft involves regular racking and fining for harmonisation before the wines are bottled at the château and aged.

Integrated cultural winemaking practices
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.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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