1978 | Chteau Lynch-Bages | Pauillac

Introduction

Red Wine: 1978 | Chteau Lynch-Bages | Pauillac

Herbaceous and sous bois character on the nose carries through on the medium bodied palate. A wonderfully mature Claret.

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Producer: Chteau Lynch-Bages

Ratings: WA | 91

Vintage: 1978

Size: 750ml

ABV: 12%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

From the renowned Paulliac 5me Cru Class Chteau Lynch-Bages, here is an historic find from the 1978 vintage. Herbaceous and sous bois character on the nose carries through on the medium bodied palate. A wonderfully mature Claret.

Reviews:

• Wine Advocate: Served with Mr. Katz at 28-50 in London, it has a delectable leafy, herbaceous bouquet with potent sous-bois scents firmly in the driving seat. Great definition and lift. The palate is medium-bodied, well balanced, more austerity than I have found on other bottles, a little attenuated towards the herbaceous finish but a Claret with more joie de vivre than it knows what to do with. Just a delicious bottle of Claret.

Producer Information

Chteau Lynch-Bages is situated in the Pauillac commune of the Mdoc 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.