The story of the Cazes family, current owners of Château Lynch-Bages, is a story of immigration and hard work. Originally from the south of France, Jean-Charles Cazes came to the Bordeaux region in search of a better life. He began his working life in this wine-growing region as a baker. After years of hard work, he took over Château Lynch-Bages. This château has belonged to the Cazes family since 1939. During World War II, Jean-Charles's son, André, was taken prisoner, causing the property to go to Insurance. Fortunately, André was able to return after the war and eventually took over the Château.
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.
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.
In addition to owning a 5 Growth Chateau, the Cazes family has a spectacular tourist complex where you can taste this and other of the best Bordeaux wines from their restaurant in their spectacular 5-star hotel.
Most Common Varietal Blend of Chateau Lynch Bages
- 75% Cabernet Sauvignon
- 17% Merlot
- 6% Cabernet Franc
- 2% Petit Verdot
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.
Tasting Notes
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.
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