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Chateau Lynch-Bages 1995 Pauillac Grand Cru Classe

Château Lynch-Bages 1995

Bordeaux - Pauillac - 5ème Grand Cru Classé - Château Lynch-Bages

5th Grand Cru Classé in 1855

Bottle 0.75L
In stock

USA & Europe: Free delivery from 1000$/€. Our prices are all tax and duties included, there are no additional fees.

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Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Château Lynch-Bages

Château Lynch-Bages

The Château Lynch-Bages is one of those illustrious properties that have contributed to the reputation of the great wines of Pauillac.

Located on the land of "Batges", a gravelly hillock overlooking the Gironde estuary, its history begins in the 17th century when it was owned by Thomas Lynch, a Bordeaux merchant of Irish origin. It was at that time called the "Lynch cru" and remained in the family until 1824.

In 1855, the Château Lynch-Bages obtained the title of Fifth Grand Cru Classé in the famous classification of Médoc wines for the Paris World Fair.

His modern history has been written by the Cazes family, which still owns it. In 1939, Jean-Charles Cazes, who already owned Château Les Ormes de Pez at Saint-Estèphe, bought Domaine and breathed new life into it by raising its standard. When he died in 1972, his grandson Jean-Michel Cazes took over the reins and gradually, thanks to numerous technical renovations and by surrounding himself with the right people, he was able to produce a wine on a par with the great Pauillac. Since 2006, it is his son Jean-Charles who manages it, always with one objective in mind, that of producing the most precise wines possible, marked with the imprint of the Cazes.

The Château Lynch-Bages vineyard today covers a 100-hectare vineyard, whose grape variety is 70% Cabernet Sauvignon, 24% Merlot, 4% Cabernet Franc and 2% Petit Verdot. The wines are aged for 18 months in French oak barrels of which 70% are new.

One Second wine is produced by the property, Echo de Lynch-Bages.

The Château Lynch-Bages produces powerful and complex wines born of precision viticulture. Wines built for aging and that improve admirably with the passage of years.

Critics Château Lynch-Bages 1995.

Robert Parker
Wine Spectator
Jancis Robinson
Antonio Galloni
La Revue du Vin de France

Description Château Lynch-Bages 1995.

The year 1995 was a great success for the Bordeaux vineyard. The climate was contrasted, marked by rains from January to March and then by very good weather from April to September. The vines grew steadily throughout the season. The hot and dry summer tipped the balance in favor of a great vintage. The harvest finally took place in complete serenity and in adequate conditions.

The color is still deep purple, almost black, with brilliant tiled reflections.

The nose presents a sublime bouquet of evolution, with notes of ripe black fruits, undergrowth, truffle and licorice. There are also hints of cigar box and tobacco leaf.

The attack is delicate and complex, revealing a tannic structure still present and a lot of concentration. Releasing beautiful tertiary flavors of cooked fruits and roasting, it stretches for a long time without ever losing freshness and density. The finish is long, subtly peppery and very persistent. A Pauillac with exceptional staying power.

Food and wine pairing:

Chateau Lynch-Bages 1995 will go wonderfully with a dish of fresh tagliatelle with white pepper and black Périgord truffle. For a meat-based dish, enjoy it with a matured rib of beef cooked on vine shoots from the Médoc, a truffled venison steak, a rack of lamb or a roasted shoulder of wild boar.

For a pairing with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.

For dessert, enjoy it with a black forest, an opera or a creamy chocolate and almond cake.

Ageing potential and tasting:

Château Lynch-Bages 1995 embodies the perfect illustration of the great wines of Pauillac built for aging. It has now reached maturity and is ready to be tasted, its potential will always be fully perceptible.

To do this, be sure to place the bottle in the serving room at a temperature of between 15 and 18°C the evening before. Ideally, open it 4 to 5 hours before tasting, decanting is not necessary.

The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.