In the glass
Aroma: ripe cassis, tobacco, wet earth, cedar, graphite, violet
Palate: black fruit, smoky earth, smoked tobacco, lead pencil, crushed stone, licorice
Lynch-Bages consistently overperforms its Fifth Growth classification. A richer, more extrovert Pauillac than the first-growths, with cassis generosity, smoky tobacco, and a robust structure that ages beautifully over 20-30 years.
What it pairs with
-
Entrecote with Bordelaise sauce
The classic Bordeaux pairing; Lynch-Bages' cassis fruit and tobacco echo the earthy marrow in the Bordelaise sauce. -
Roasted pork belly with herbs
Richer than many Pauillacs at this classification, Lynch-Bages' dark fruit and firm structure handle the fat of pork belly well. -
Wild boar terrine with cornichons
Game charcuterie amplifies the wine's tobacoo and earthy register while the acidic cornichons cleanse the palate. -
Aged Cantal cheese
Firm French mountain cheese pulls out Lynch-Bages' graphite and cedar complexity.
How to serve Chateau Lynch-Bages
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Entrecote with Bordelaise sauce, Roasted pork belly with herbs, Wild boar terrine with cornichons. Match the wine's structure to the dish's fat and salt.
History
Named after Thomas Lynch, an Irish immigrant who married into the Drouillard family and acquired the Bages plateau in the early 18th century. Classified as Fifth Growth in 1855. The Cazes family has owned it since 1939 under Jean-Michel Cazes and now Jean-Charles Cazes. Despite Fifth Growth status, Lynch-Bages is considered a 'super fifth' regularly trading at Second-Growth prices.
- 1855 — Classified Cinquieme Cru Classe in the Medoc classification
- 1939 — Acquired by the Cazes family; Jean-Michel Cazes later elevated its profile globally
- 2020 — 2020 vintage drew strong critical reception (reviewer-points tuples on scores array)
Facts
- Producer
- Chateau Lynch-Bages
- Grapes
- Cabernet Sauvignon (68%), Merlot (25%), Cabernet Franc (5%), Petit Verdot (2%)
- Classification
- Pauillac AOC, Cinquieme Cru Classe (1855 classification)
- Oak
- 12 to 15 months in 70-75% new French oak barriques
- ABV
- 13.5%
- Price
- $80-160 at retail
- Drinking window
- 8-30 from vintage
- First vintage
- 1728
Scores
- Wine Advocate 97 (2010 vintage, reviewed 2013)
- Wine Spectator 95 (2020 vintage, reviewed 2023)
Frequently asked about Chateau Lynch-Bages
What does Chateau Lynch-Bages taste like?
On the nose, ripe cassis, tobacco, wet earth, cedar, graphite. On the palate, black fruit, smoky earth, smoked tobacco, lead pencil, crushed stone. Structurally full-bodied, firm tannins, high acidity with a long with smoky mineral notes finish. Lynch-Bages consistently overperforms its Fifth Growth classification. A richer, more extrovert Pauillac than the first-growths, with cassis generosity, smoky tobacco, and a robust structure that ages beautifully over 20-30 years.
When should I drink Chateau Lynch-Bages?
Drink 8-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Lynch-Bages?
Entrecote with Bordelaise sauce is the canonical pairing. Other strong matches include Roasted pork belly with herbs and Wild boar terrine with cornichons. The classic Bordeaux pairing; Lynch-Bages' cassis fruit and tobacco echo the earthy marrow in the Bordelaise sauce.
What grapes are in Chateau Lynch-Bages?
The blend is Cabernet Sauvignon (68%), Merlot (25%), Cabernet Franc (5%), Petit Verdot (2%). The wine is classified as Pauillac AOC, Cinquieme Cru Classe (1855 classification).