Chateau Lynch Bages 2014
- JS96, WE95, WS94, WA92
- Cabernet Sauvignon,Merlot
Aromas of currants, blackberries and blackcurrants with hints of chocolate and spices. Full body, firm and silky tannins and a long and flavorful finish. Juicy and muscular wine. Needs three or four years to open. Beautiful. - JS96
Fragrant and perfumed, this wine is the epitome of great Cabernet Sauvignon. It is fruity, juicy yet with serious concentrated tannins. There is spice from the wood aging along with a dash of pepper, all the while just bringing out the beautiful black-currant flavors. Drink this wine from 2024 - WE95
This has beguiling hints of plum cake and melted licorice peeking out, while a core of cassis and blackberry confiture waits in reserve. There’s ample grip, but this remains very polished and integrated, with lovely echoes of anise and fruitcake showing through the very lengthy finish. Will be hard to keep your hands off this while it ages. Best from 2019 through 2035. - WS94
The 2014 Lynch Bages was actually similar to the 2014 Pichon Baron on the nose: tight and surly at first, demanding a lot of coaxing from the glass. It eventually opens up with a mixture of red and black fruit, cedar and tobacco, gaining more harmony and intensity in the glass. The palate is medium-bodied with fine tannin, quite linear and focused at the moment, precise if just needing a little more body and depth to evolve on the straight-laced finish. Give this Pauillac 4-5 years in bottle and it is likely to repay you.- WA92
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.