CHÂTEAU LYNCH BAGES
2007 5ème Cru Classé Pauillac
|Classification||5ème Cru Classé|
75% Cabernet Sauvignon, 8% Cabernet Franc, 15% Merlot, 2% Petit Verdot. Cool weight of black, fresh, sexy suave fruit. Classical and rich, with impressive weight and power. Graphite minerals and sumptuous cassis. Seriously attractive, very long and one of the hits of the year. Rating: 92-93 L&S (Apr 2008)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Full ruby-red. Aromas of cassis, blackberry, licorice and minerals. Juicy and tightly wound but essentially pliant, with smooth black fruit and licorice flavors complicated by leather and fresh herbs. Classically dry and very Pauillac. Finishes with supple but firm tannins. Rating: 88 Stephen Tanzer's International Wine Cellar(Jul 2010)
Deep, quite coffeed and charry nose of svelte black fruit and just a hint of something herbal and cedary. On the palate this has a lovely balance of juicy freshness with crisp tannins, and a hint of weight and chocolate. Rating: 92 Tom Cannavan, www.wine-pages.com(Jun 2008)
Rating: 87-89 Robert Parker, The Wine Advocate, www.RobertParker.com(May 2008)
Château Lynch Bages
Pauillac Cinquième cru 1855 Thomas Lynch emigrated to Bordeaux from Galway in Ireland in 1691. He had two children and it was his son Thomas who associated the family name with Bordeaux by inheriting Lynch-Bages through his wife, and buying Lynch-Moussas and Dauzac in Margaux. Jean-Charles Cazes, who had recently bought Château Les Ormes de Pez in St Estèphe, took the tenancy of Lynch-Bages in 1934, and bought the property outright five years later. It has been the ownership of the Cazes family, who still own the estate, which turned Château Lynch Bages into the leading estate it is today, far exceeding the seemingly lowly 5th growth status bestowed upon it in 1855. There are 90ha of vines in the small village of Bages, just south of Pauillac. Red grapes are planted to 73% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc and 2% Petit Verdot. Wines are fermented in temperature-controlled stainless-steel before ageing in wood (60% new) for 15 months. There has been a second wine produced at Lynch-Bages since 1978 that was originally called Château Haut Bages Averous, but has recently been renamed Echo de Lynch Bages. A small amount of Château Lynch Bages Blanc is made from 40% each of Sauvignon Blanc and Semillon and 20% Muscadelle.
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