Château Lynch-Bages

Ch. Lynch-Bages is one of the largest and best properties in Pauillac, in the Médoc. While officially classified as a Fifth Growth estate, it regularly competes with the First and Second Growths when it comes to quality and ageability.

Château Lynch-Bages

About the producer

Ch. Lynch-Bages was originally founded in the 18th century by Thomas Lynch, the son of a Galway merchant, who had fled to Bordeaux after the defeat of Catholic King James by William of Orange at the Battle of the Boyne in 1690.

Lynch-Bages has 100 hectares under vine, making it one of the largest estates in the appellation. The average vine age is around 30 years, although the oldest vines on the property are closer to 90.

Since 2006 the château has invested heavily in improving the vineyards, using satellite technology combined with surveys on soil quality to enable precise intra-plot vineyard management and vinification. Whilst the château has invested in technology there has also been an investment in people too, with 35 full-time staff working in the vineyard throughout the year.

Today, around 60% of production goes into the Grand Vin, with 35% into the second wine Echo de Lynch-Bages, and the remainder into a third wine called Pauillac de Lynch-Bages.

For the Grand Vin, intra-plot fermentation is carried out in stainless steel vats. Following malolactic fermentation, the wine is aged in oak casks (75% new) for 18-24 months.

The estate also produces a white wine – Blanc de Lynch-Bages, which was first made in 1990. A blend of Sauvignon Blanc, Sémillon and Muscadelle, it is fresh in style, with the presence of new oak (70%) bringing roundness and elegance.

Interestingly, Ch. Lynch-Bages has cultivated their own yeast that’s indigenous to their vineyard. They worked with the University of Bordeaux experimenting with strains until they found the perfect formula. Using indigenous yeasts these days in Bordeaux is rare due to the potential risk of bacterial spoilage as alcohol levels are quite high, but this cultivated native yeast provides a compromise. The team finds it ferments reliably, even in warmer vintages, while adding distinct character and complexity to the wine.


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