2010 | Château Lynch-Bages | Pauillac

This sumptuous wine is driven by perfectly ripe fruit as well as dense, dusty and dry tannins. Great swathes of blackberry sweep across the palate, followed by juicy acidity.

Reviews:

• Wine Advocate: Still a saturated ruby-black in hue, the 2010 Lynch-Bages offers up aromas of rich cassis fruit mingled with hints of pencil shavings, loamy soil and cigar wrapper. Full-bodied, deep and muscular, it's rich and layered, with a concentrated core of fruit that's framed by firm, powdery tannins and lively acids. The most brooding, backward Lynch-Bages of the decade and one of the real successes of the vintage, this is a vibrant, tightly wound wine that is still an infant at age 10. Readers with bottles in their cellars might try one now out of curiosity, but this 2010 won't begin to hit its stride until age 20.

• James Suckling: What incredible precision and clarity here. Currants, mineral, mint and lead pencil. Full body, with super refined A wine with great beauty and finesse. Such elegance and ethereal quality for this estate. Full body, with ultra-fine tannins and a juicy delicious finish. Long and beautiful. This is the best Lynch in a long, long time. I love the precision here.

Producer Information

Château Lynch-Bages is situated in the Pauillac commune of the Médoc region in Bordeaux. The grand vin, which is made predominantly from Cabernet Sauvignon, is known for its structure and intensity, and can age for 20 years or more. It ranks among the best in the appellation. The property in the village of Bages takes the other part of its name from Thomas Lynch, a Bordeaux merchant of Irish lineage who owned the property from 1749 to 1824. It was rated a fifth growth in the Bordeaux Classification of 1855, although the reputation of the property, now in the hands of the Cazes family, soared from 1945 after a string of excellent vintages.
Vineyards and winemaking: The vineyards are situated on a plateau west of Pauillac town on gravel, chalk and sand soils. There are over 100 hectares (247 acres) of vineyards, which beginning from- 2006 have been divided into 200 parcels to more closely match viticultural practices to terroir. Cabernet Sauvignon currently accounts for 68 percent of planted area. The rest is planted to Merlot (26), Cabernet Franc (4) and Petit Verdot (2 percent). Fermentation takes place in temperature-controlled stainless-steel vats with extensive remontage (pumping-over) for concentration and color intensity. Lynch-Bages is aged for around 15 months in oak barrels, rougly two thirds of which are new. A notable feature of the estate is the old vat-house with its traditional slatted floors, ropes, pulleys and buckets, which give the advantages of gravity flow, a process incorporated into many modern winery designs.

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