Deborah M

9.3

Day 2. Different is trending here. Did a little digging and pulled this gem.

The 2009 Viña Tondonia Reserva, a blend of 70% Tempranillo, 20% Garnacho and 5% each Mazuelo and Graciano, matured in used American oak barrels for six years.

Elegance and value. Lively and fresh. Lot’s of life left for this one. Not a bad start for the year.
— 4 years ago

"Odedi"

9.4

It is time for my #FridayCabernetfix.

Dark ruby in color with a reddish rim.

Beautiful nose with great complexity.

Dry and fruity on the palate with medium acidity and long legs.

Showing black currants, plums, cooked cherries, cedar, chocolates, light vanilla, tobacco, dark coffee, Indian spices, herbs, cola, wild flowers, light earth and peppercorn.

Long finish with fine grained tannins and tangy raspberries.

This is a gorgeous Cabernet Sauvignon from Napa Valley. Rich, yet elegant.

Good right out of the bottle, and better after an hour of airtime. Fruit forward and tasty.

This 8 year old is drinking very nicely now. Showing great complexity with a smooth mouthfeel. I just love these Napa Bordeaux blends.

I had it a year and a half ago, and it is drinking even better now. Will continue to age nicely in the next 8 years.

Good by itself or with food. A great sipping wine. Well balanced and nicely integrated. Really loved the nose here.

A blend of 97% Cabernet Sauvignon, 2% Petit Verdot and 1% Merlot. Aged in New French oak barrels for 27 months.

14.5% alcohol by volume.

94 points.

$380. — 4 years ago

"Odedi"

8.9

Ruby in color with medium intensity and a wide reddish rim.

Fruity nose of raspberries, strawberries, sweet cherries, light oak, chocolates and light spices.

Medium bodied with medium acidity.

Dry on the palate with cherries, raspberries, light wood, earth, bitter herbs, light vegetables, spices, tobacco leaf, dark coffee and black pepper.

Nice spicy finish with fine grained tannins and tangy raspberries.

This is an enjoyable Pinot Noir from Sonoma Coast.

Easy drinking and good for parties. Showing mild complexity with a nice smooth mouthfeel.

Spicy and entertaining. A good porch wine, too. Would be interesting to try it again in 3 years.

Shows light barnyard on the nose, that gets lighter after an hour of airtime. After 2 hours of airtime, it drinks more like a Beaujolais. Interesting stuff.

Good by itself or with food. Paired wonderfully with a fresh brick oven pizza with prosciutto, parmesan and arugula.

Aged in French oak barrels.

14.5% alcohol by volume.

89 points.

$36. — 4 years ago

Sipping Fine Wine

9.3

Blend of 76% Cab Sauv, 13% Merlot, 9% Cab Franc and 2% Petit Verdot, aged 20 months all in new French oak barrels. Deep Ruby with aromas of blue and black fruits, oak, cedar and floral notes. On the palate flavors of blackberry and plum with notes of tobacco, espresso and earthy herbs. Fine tannins, long finish ending with fruit, cedar and mineral spice. Very nice! — 5 years ago

"Odedi"

9.1

This is a tasty Pinot Noir from Santa Barbara County in California, however it is not drinking like one.

Showing black fruits with chocolate notes, tobacco, cedar, leather, vanilla, licorice, spices and black pepper.

Full bodied and smooth with medium acidity and long legs.

Good right out of the bottle and much better after 2 hours in the decanter, so be patient.

I had this wine many times before, and it is drinking very nicely as a 5 year old.

Fruit forward and rich, with a bit of RS. Good by itself as a sipping wine.

Aged in French oak barrels for 9 months.

14.7% alcohol by volume.

91 points.

$50. — 5 years ago

Severn G

9.0

Nose has seashells, sea spray, fresh strawberries, cold butter or cream, washed lemons, lemon juice and over-ripe green apple.

Palate has lemon creme, (light) strawberry, lemon zest, mild oak, freshly whipped cream and wet flint.

Nice wine, our first time having this particular 1er Cru vineyard, but...the oak, while it is sort of neutral, it is the underlying impact to the palate. I'm thinking they likely do not use new oak, but 2-4 year old barrels, but just a little much for my palate on a Chablis. I'm really a fan of very neutral oak or all stainless steel treatment.

24 Hour Update: Wood notes are gone, all about (light) lemon curd, limestone paste and cut strawberry today, wonderfulness. — 7 years ago

"Odedi"

9.0

Dark ruby in color with a purplish rim.

Fruity nose of black cherries, plums, blueberries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, coffee, peppercorn, earth, light vegetables, pencil lead and peppercorn.

Medium plus in body with medium plus acidity and long legs.

Dry on the palate with cherries, strawberries, red currants, licorice, tobacco, herbs, vegetables, spices, peppercorn, vinaigrette and spices.

Medium finish with fine grained tannins and tangy cranberries.

This is a great Amarone. Not fully balanced, yet enjoyable by itself or with food. Showing nice complexity and a great mouthfeel. Intense, smooth and rich

Needs a few years in the bottle to mature properly. Good right out of the bottle and better as it opens up (2 hours). Died after 4 hour in the decanter, and became too acidic (... but there was not much left anymore😉)

I paired it with light appetizers, cheeses and smoked Meats.

Grapes were dried for 3 months before pressing. Aged for 30 months in Slavonian oak barrels.

A blend of 65% Corvina, 20% Rondinella, 5% Molinara and 10% Croatina.


15% alcohol by volume.

90 points.

$55. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.3

Only 2 barrels produced 50 cases aged for 38 cases in 100 new French oak. Clones brought from cote rotie. Showing a good amount of dark cherry fruit winemaker Ben smith winemaker for cadence, some meaty notes with some savory herbs and earth notes. Smooth and velvety on the tongue with a nice amount of red berry fruit and a nice touch of spice and tangy mineral notes through the finish. Zesty spiced finish 45+ excellent + — 13 years ago

"Odedi"

9.2

Dark ruby in color with a short reddish rim.

Full bodied, elegant and smooth, with medium acidity.

Dry on the palate with nice complexity.

Showing blackberries, black currants, plums, cooked cherries, cedar, leather, licorice, light vanilla, spices, tobacco leaf, dark coffee and peppercorn.

Long finish with fine grained tannins and tangy raspberries.

This 3-year-old Cabernet Sauvignon from Howell Mountain, is drinking very nicely now, although still very young. Will continue to age nicely in the next 10 years.

Well balanced with a great mouthfeel. Rich, but restrained.

Good right out of the bottle, but so so much better after 3 hours of airtime.

I had the 2018 vintage 2 years ago and it is very consistent.

Will pair nicely with a big piece of steak, but good by itself too.

A blend of 95% Cabernet Sauvignon with a touch of Malbec, Merlot, Petit Verdot and Cabernet Franc. Aged in French oak barrels for 18 months. A small production of only 11 barrels.

14.5% alcohol by volume.

92 points.

$85. — 4 years ago

"Odedi"

9.1

It is time for some Merlot on this #MerlotThursday.

Dark ruby in color with a wide reddish rim.

Strong spicy nose of raspberries, sweet cherries, light oak, spices, licorice, earth, eucalyptus, herbs and peppercorn.

Full bodied with medium acidity and long legs.

Dry on the palate with plums, cherries, raspberries, spices, light oak, herbs, licorice, dark chocolates, peppercorn and earth.

Spicy finish with fine grained tannins and tangy cranberries.

This is a very tasty Merlot based Bordeaux blend from Washington State. An Interesting wine that feels more like a Right Bank Bordeaux. Tangy and spicy.

Right out of the bottle it definitely feels like a new world wine, but once it opens up it changes.

This 3 year old is so very young, and would be better in 3 to 5 years. Will continue to age nicely in the next 10 years.

I really enjoyed the nose, once it opened up. The palate needs some more bottle time, but it has good potential.

Needs time to open up properly, so be patient. I used the Zencore to expedite the process. Took about 8 minutes.

I paired it with a charcuterie board of meats and cheeses.

A blend of 60% Merlot, 34% Cabernet Sauvignon, 4% Cabernet Franc and 2% Petit Verdot. Aged for 18 months in French oak barrels (55% new).

14.3% alcohol by volume.

91 points.

$50. — 4 years ago

Lee Pitofsky

9.4

Showing just as well as the bottle some weeks back. The first vintage of Dauvissat’s MDT, with just 2 barrels made and hardly any came to the US. It sits in a great place, super giving and ready to drink. It’s seamlessly balanced and finely detailed showing a complex array of yellow fruit, lilies, wildflower honey and hazelnut with lemony acids and a stony minerality. It fills out with air and continues to gain volume and focus. Great bottle. — 5 years ago

Delectable Wine

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9.1

The 2018 Clos De Los Siete combines grapes from a large property of the same name in Campo de los Andes, Uco Valley in a blend of 55% Malbec, 19% Merlot, 10% Cabernet Sauvignon, 12% Syrah, 2% Petit Verdot and 2% Cabernet Franc. The assemblage here is made by Michel Rolland and his team, 70% of which is aged in up to 1/3 use French barrels. Dense, dark violet in color. The nose is complex in the Bordelais style, presenting aromas of plum, blackcurrant and blackberry with hints of blueberry, oak and herbs. The 2018 is free-flowing on the palate with good energy and volume. It's mild tannins still have enough energy to lend shape and intense flavor. An interesting, potent wine. Drink in two years. (Joaquín Hidalgo, Vinous, November 2021)
— 5 years ago

"Odedi"

9.2

Kukeri Wines Stags Leap District Proprietary Red Blend 2018 Napa Valley, California

It’s time for a nice Cabernet for my #FridayCabernetfix.

Dark ruby in color with a reddish rim.

Strong nose of blackberries, black currants, cooked plums, cedar, earth, vanilla, licorice, espresso, pencil lead, black pepper, spices, herbs and light vegetables.

Full-bodied, big and smooth, with medium acidity and long legs.

Dry on the palate with blackberries, black currants, black plums, oak, licorice, spices, coffee, cola, pencil lead, light peppercorn, vegetables, vanilla, earth and beef jerky.

Medium plus on the finish with fine grained tannins and tangy cherries.

This young Bordeaux blend from Stags Leap is spicy and interesting, and already drinking very nicely. Fruit forward and nicely balanced.

Showing nice complexity with a great mouthfeel. Tasty and rich, soft and warm.

Needs 2 hours to open up properly, so be patient.

Showing great potential to be a great 95+ point wine, and will age nicely in the next 15 years. A good quality wine that would be nice to revisit in 5 to 10 years.

I paired it with a Charcuterie board of meats and cheeses. Will pair nicely with BBQ Meats.

A blend of 52% Cabernet Franc, 39% Cabernet Sauvignon, 4% Malbec, 3% Merlot and 2% Petit Verdot. A small production of only 290 cases. Aged in French and American oak barrels for 18 months.

14.5% alcohol by volume.

92 points.

$65. — 5 years ago

Darren Dittrich

9.3

Vivid red Pinot-like color... perhaps like a dark Tavel in its clear-glass bottle. Sediment galore. Muted vegetal and blood orange flavors, rhubarb, sour cherry. 92/8 grenache/syrah at 11.8% ABV. Would be nearly impossible to nail this as McLaren Vale. Day 2: thankfully, still drinking well thanks to fresh acidity and light flinty edge. Except for the rhubarb, this could be mistaken for a lighter style Cru Beaujolais. Delicious! — 8 years ago

Rod Downey

8.9

Bold flavor, very enjoyable. — 8 years ago

Mark Eastom

8.9

So much going on for southern burgundy chard. Apple spice, lemon/lime, hint of 2-3 year old barrels, bright acid and downright delicious. Worked well with some "toro" tuna sashimi. — 9 years ago

with Douglas

Stas Medvedev

9.5

Pronounced vibrant aromas of honey, flowers of acacia, exotic fruits, white peach. Elegant perfume. Perfect 75:25 assemblage of Sauvignon Blanc and Semillon. Very well balanced palate with the 20% new oak nicely integrated. The rest is matured in 2 yrs old Yquem barrels. Château d'Yquem has been producing rare gem “Y” since 1959 (though not every year) from dedicated parcels in the vineyard. The latest vintage of ‘14 is reminiscent of the ‘07 and ‘11 vintages from the winemakers viewpoint. Rating 4,5/5 — 9 years ago

laura Sidney

9.4

Smooth, special, sincere! Another gorgeous wine from Entre Nous - and a Malbec to boot! Decanted for two hours before dinner, and the juice that resulted was beyond measure. Thank you @Jim Trobaugh for this delightful wine. It was supreme with the prime rib and pop overs! And only 2 barrels?! Merry Christmas to us! — 10 years ago

Michael Hildebrand

9.0

Blend No. 2 with the summer releases. Pinot noir, gamay and gewurz.. I prefer the first, a highly enjoyable wine nonetheless! — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

8.9

Very rich bouquet peach Trebbiano and garganega new and 2 years old barrels 14 months 2009 great vintage grown on limestone rocks nice tongue tingly acidity very long finish. — 11 years ago

John Sweeney

9.5

One of the best CA Viogniers I have ever had! — 12 years ago

"Odedi"

9.0

Light reddish in color with a brick hue.

Medium bodied with medium acidity.

Showing red fruits with light oak notes, tobacco, chocolates and black pepper.

I had it 2 years ago and it is drinking better now. Nice and elegant. Spicy and interesting.

This 6 year old is still drinking very nicely, although will not last long, so drink up.

Nicely balanced with nice complexity. Fruit forward and engaging.

Good right out of the bottle and better after 30 minutes of airtime.

100% Pinot Noir grapes from a Single Vineyard, were aged in (30% new) oak barrels. A small production of only 1,100 bottles.

14.5% alcohol by volume.

90 points.

$45. — 4 years ago

"Odedi"

8.9

#kosherwineSunday

A pretty color of ruby with a wide reddish rim and medium plus intensity.

Fruity nose of blueberries, black plums, cooked cherries, spices, chocolates, light oak, licorice, cloves and herbs.

Medium plus in body with medium acidity and long legs.

Dry on the palate with blackberries, black currants, plums, cherries, light oak, cloves, chocolates, herbs and peppercorn.

Spicy finish with soft tannins and tangy cherries.

This Cabernet Sauvignon blend from Israel is still young, but already enjoyable, even by itself.

Nicely balanced and fruit forward. Spicy and interesting.

Needs 45 minutes to open up properly. Earth and vegetable notes come in after 2 hours of airtime.

I've had the 2014 vintage a few years ago, and this is much better. Would be nice to revisit it in 3 years.

Paired nicely with an aged Spanish cheese.

A blend of 50% Cabernet Sauvignon, 20% Merlot, 20% Syrah and 10% Petit Verdot. Aged for 16 months in French oak barrels. Kosher for passover and Mevushal.

14.5% alcohol by volume.

89 points.

$52. — 4 years ago

"Odedi"

9.2

It's time for my #FridayCabernetfix. Here is a delicious Cabernet Sauvignon from Howell Mountain.

This is a very tasty Cabernet Sauvignon, although still very young.

Medium plus in body with medium acidity.

Showing black fruits with cedar, vanilla, leather, spices, earth, tobacco, peppercorn, chocolates, graphite and dark coffee.

Dry on the palate with nice complexity.

Medium plus on the finish with grippy tannins and tangy cherries.

Good right out of the bottle and better after 2 hours of airtime.

Not very big, but it's nice to see this moderate alcohol version of a Napa Cabernet.

Wine Spectator 95 points.

Already drinking beautifully, and will continue to age nicely in the next 10 years.

Tasty and spicy. Delicious and engaging.

Good by itself or with food. Will pair nicely with BBQ Meats.

100% Cabernet Sauvignon grapes were aged for 32 months in (100% new) French oak barrels.

13.9% alcohol by volume.

92 points.

$150. — 4 years ago

Bob McDonald

9.5

Light Ruby in colour. A gorgeous nose of dusty red and black cherry with Five spice, decayed plant matter, sous Bois. I could sniff this for hours. Tastes way more youthful than 12 years with a solid core of red and black fruits which is gradually releasing - finishing with silky tannins. A few hours later that earthy red fruited perfume just keeps on giving. Only 2 barrels made, so, about 40 dozen. — 5 years ago

Delectable Wine

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9.4

A Cabernet Sauvignon mixed with 23% Carménère, 5% Cabernet Franc, 5% Petit Verdot and 2% Merlot from Puente Alto, Maipo that spent 19 months in French barrels. Reflecting a warm, dry year, the nose presents notes of black currant and raspberry jam, black tea leaves and sweet spices with a touch of kirsch. Gentle on the palate with firm, pleasant tannins, a loose structure, bold flavor and intriguing expression. A hint of menthol makes itself felt at the back of the mouth. (Joaquín Hidalgo, Vinous, March 2020)
— 6 years ago

David L

9.8

Just insanely good! 2 barrels made only during the very best vintages. I’m blessed ... — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The 2000 is delicious but, it is evolving at a glacial pace. Out of magnum.

On the nose, touch of barnyard, glycerin, ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, dark,,turned, moist earth, dry grass and dry & fresh dark florals.

The body is full, round & sexy. Dry softened, sweet tannins. ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, fresh tobacco leaf, saddle-wood, dry underbrush, dark, turned, moist earth, dry grass and dry & fresh dark florals. The acidity is magnificent. The structure, tension, length and balance are sensational. The finish is drop dead gorgeous. I’d still hold mine another 5 years as long as you have 3-4 bottles for more 5 year increments.

Photos of, their Estate vines, Clyde Beffa-Owner of K&L Wine Merchants, Owner of Chateau Lynch Bages - Jean-Michel Cazes, guests of the dinner and a sunset view from their Estate.

Producer notes and history...Lynch Bages takes its name from the local area where the Chateau is located in Bages. The vineyard of what was to become Lynch Bages was established and then expanded by the Dejean family who sold it in 1728 to Pierre Drouillard.

In 1749, Drouillard bequeathed the estate to his daughter Elizabeth, the wife of Thomas Lynch. This is how the estate came to belong to the Lynch family, where it remained for seventy-five years and received the name Lynch Bages. However, it was not always known under that name.

For a while the wines were sold under the name of Jurine Bages. In fact, when the estate was Classified in the 1855 Classification of the Medoc, the wines were selling under the name of Chateau Jurine Bages. That is because the property was owned at the time by a Swiss wine merchant, Sebastien Jurine.

In 1862, the property was sold to the Cayrou brothers who restored the estate’s name to Chateau Lynch family.

Around 1870, Lou Janou Cazes and his wife Angelique were living in Pauillac, close to Chateau Pichon Longueville Baron. It was here that Jean-Charles Cazes, the couple’s second son, was born in 1877.

In the 1930’s, Jean-Charles Cazes, who was already in charge of Les-Ormes-de-Pez in St. Estephe agreed to lease the vines of Lynch Bages. By that time, the Cazes family had history in Bordeaux dating back to the second half of the nineteenth century.

This agreement to take over Lynch Bages was good for both the owner and Jean Charles Cazes. Because, the vineyards had become dilapidated and were in need of expensive replanting, which was too expensive for the owner. However, for Cazes, this represented an opportunity, as he had the time, and the ability to manage Lynch Bages, but he lacked the funds to buy the vineyard.

Jean-Charles Cazes eventually purchased both properties on the eve of the Second World War. Lynch Bages and Les-Ormes-de-Pez have been run by the Cazes family ever since. In 1988, the Cazes family added to their holdings in Bordeaux when they purchased an estate in the Graves region, Chateau Villa Bel Air.

Around 1970, they increased their vineyards with the purchase of Haut-Bages Averous and Saussus. By the late 1990’s their holdings had expanded to nearly 100 hectares! Jean-Michel Cazes who had been employed as an engineer in Paris, joined the wine trade in 1973. In a short time, Jean Michel Cazes modernized everything at Lynch Bages.

He installed a new vat room, insulated the buildings, developing new technologies and equipment, built storage cellars, restored the loading areas and wine storehouses over the next fifteen years. During that time period, Jean Michel Cazes was the unofficial ambassador of not just the Left Bank, but all of Bordeaux. Jean Michel Cazes was one of the first Chateau owners to begin promoting their wine in China back in 1986.

Bages became the first wine sent into space, when a French astronaut carried a bottle of 1975 Lynch Bages with him on the joint American/French space flight!

Beginning in 1987, Jean-Michel Cazes joined the team at the insurance company AXA, who wanted to build an investment portfolio of quality vineyards in the Medoc, Pomerol, Sauternes, Portugal and Hungary.

Jean-Michel Cazes was named the director of the wine division and all the estates including of course, the neighboring, Second Growth, Chateau Pichon Baron.

June 1989 marked the inauguration of the new wine making facilities at Lynch Bages, which was on of their best vintages. 1989 also marked the debut of the Cordeillan- hotel and restaurant where Sofia and I had one of our best dinners ever. A few years after that, the Village de Bages with its shops was born.

The following year, in 1990, the estate began making white wine, Blanc de Lynch Bages. In 2001, the Cazes family company bought vineyards in the Rhone Valley in the Languedoc appellation, as well as in Australia and Portugal. They added to their holdings a few years later when they purchased a vineyard in Chateauneuf du Pape.

In 2006, Jean-Charles Cazes took over as the managing director of Chateau Lynch Bages. Jean-Michel Cazes continues to lead the wine and tourism division of the family’s activities. Due to their constant promotion in the Asian market, Chateau Lynch Bages remains one of the strongest brands in the Asian market, especially in China.

In 2017, Chateau Lynch Bages began a massive renovation and modernization, focusing on their wine making, and technical facilities. The project, headed by the noted architects Chien Chung Pei and Li Chung Pei, the sons of the famous architect that designed the glass pyramid for the Louvre in Paris as well as several other important buildings.

The project will be completed in 2019. This includes a new grape, reception center, gravity flow wine cellar and the vat rooms, which will house at least, 80 stainless steel vats in various sizes allowing for parcel by parcel vinification.

The new cellars will feature a glass roof, terraces with 360 degree views and completely modernized reception areas and offices. They are not seeing visitors until it’s completion.

In March, 2017, they purchased Chateau Haut Batailley from Françoise Des Brest Borie giving the Cazes family over 120 hectares of vines in Pauillac!

The 100 hectare vineyard of Lynch Bages is planted to 75% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The vineyard has a terroir of gravel, chalk and sand soils.

The vineyard can be divided into two main sections, with a large portion of the vines being planted close to the Chateau on the Bages plateau. At their peak, the vineyard reaches an elevation of 20 meters. The other section of the vineyard lies further north, with its key terroir placed on the Monferan plateau.

They also own vines in the far southwest of the appellation, next Chateau Pichon Lalande, on the St. Julien border, which can be used in the Grand Vin. The vineyard can be split into four main blocks, which can be further subdivided into 140 separate parcels.

The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.

The vineyards are planted to a vine density of 9,000 vines per hectare. The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.

Lynch Bages also six hectares of vine are reserved for the production of the white Bordeaux wine of Chateau Lynch Bages. Those vines are located to the west of the estate. They are planted to 53% Sauvignon Blanc, 32% Semillon and 15% Muscadelle. On average, those vines are about 20 years of age. Lynch Bages Blanc made its debut in 1990.

To produce the wine of Chateau Lynch Bages, vinification takes place 35 stainless steel vats that vary in size. Malolactic fermentation takes place in a combination of 30% French, oak barrels with the remainder taking place in tank.

The wine of Chateau Lynch Bages is aged in an average of 70% new, French oak barrels for between 12 and 15 months. Due to the appellation laws of Pauillac, the wine is sold as a generic AOC Bordeaux Blanc, because Pauillac does not allow for the plantings of white wine grapes.

For the vinification of their white, Bordeaux wine, Blanc de Lynch-Bages is vinified in a combination of 50% new, French oak barrels, 20% in one year old barrels and the remaining 30% is vinified in vats. The wine is aged on its lees for at least six months. The white wine is sold an AOC Bordeaux wine.

The annual production at Lynch Bages is close to 35,000 cases depending on the vintage.

The also make a 2nd wine, which was previously known as Chateau Chateau Haut Bages Averous. However, the estate changed its name to Echo de Lynch Bages beginning with the 2007 vintage. The estate recently added a third wine, Pauillac de Lynch-Bages.



— 8 years ago

Thomas Hughes

9.5

2 years in oak barrels, followed by 2 years of bottle age, then released in the 5th year. Montalcino has made Brunello both a science and passion. In the most recent vintages, 2001, 2004, 2006, it didn't matter the vineyard ... Most are outstanding. But some stick out and this wine does just that. The fruit that initially hits the palate is mind blowing. How can this not be a Bordeaux blend? How can this just be Sangiovese? But it continues with the grace and balance of an old world red. Unfortunately, I haven't seen this bottle in at least a few years and I only have 1 bottle left. But for under $50, this definitely stands out! Cheers! — 13 years ago