Jessica

9.0

Constant and easy. — 4 years ago

Willie Carter

9.0

A luscious solid gold color in the glass with a highly expressive nose of apricots leaping at you. Lemon cream, maple syrup, and sweet pears run rampant. A touch of almonds to go with constant honey tips this off.

Similar to the Sauternes we all know and love, Monbazillac has a higher percentage of Muscadelle and are a bit more of a secret. Sweet but never cloyingly, there’s nice balance and focus instead of an overwrought syrupy mess. The palate follows the nose closely with all the apricots and pears you could ever want. Spice abounds, along with more almonds and molasses. A very pretty dessert but one with heft and character. — 5 years ago

Connor Smith

9.5

#Nebbiolo is a surprisingly rare grape. Even in its native Piedmont, it accounts for only 8% of vineyard land. There are fewer than 100 hectares planted in the United States. 🕵️‍♂️🍇
Over 80% of prewar Italian immigrants came from Sicily and Southern Italy. Piedmont was the wealthiest and most politically dominant region. But if fortunes were reversed, could Nebbiolo have taken Primitivo/Zinfandel’s place as a grape relatively uncommon on the boot but dominant in California? 🤔🇮🇹🇺🇸
Probably not. The Nebbiolo vine is *not* for beginners. It flowers early and ripens late, making it susceptible to both spring and autumn frosts. It loves the occasional fog bath (some say the name is derived from ‘nebbia’, Italian for fog ☁️☁️☁️) but is prone to the mildew that may result from such humid conditions. Its fussiness would make Pinot Noir blush: it demands southwesterly exposure, a proper gradient, constant sun above, and fog licking at its toes. #diva
Sound anything like California’s Central Coast? 🌅
In the Santa Maria Valley, where the East-West Transverse Range bends back into the North-South Coastal Range, it’s possible. Vineyard selection still requires extreme discretion - an eye like @JimClendenen’s, perhaps.
Jim began the Nebbiolo program at the legendary #BienNacido vineyard in 1994. Production is small, but if you track down his “The Pip” Nebbiolo, it will only run you about $30. You’ll believe anything is possible when you have real California Nebbiolo of this quality come wafting out of the glass at you! 🙌🙌
🏞.“The Pip” is named after Jim’s old cellar dog Pip, a border collie. So it only seemed right to include one of our own pips! 🐈 — 6 years ago

Matthias Gassner

8.9

Accidentally found a lost bottle of this vintage 2004 in the basement - in a carton since about 2006. (Solid blaufränkisch no-question but not something you’d call age-worthy, also need to mention the terrible storage circumstances with constant temperature and humidity changes for more than 10 years!).
Definitely past its prime some years ago but still very interesting. Lacks fruit. Acidity i would say medium +, tannins very soft and integrated. But not really in balance, overall very overaged aroma profile. Still interesting. Violet, reminiscent of pepper and plum, some oak and leather. — 8 years ago

Justin Fetridge

8.9

Pulled up to the wine store . It’s 80 degrees . There door is open . Oh no . They clearly aren’t supporters of keeping wine at a constant temp . What can I do I am desperate and there isn’t another wine store around for miles. This bottle catches my eye but it’s a 2013 how good could it still be not being treated right in this open door wine store . To my surprise it was delicious . Caramel. Cashews . Great color . Harvest fall apples. What a great surprise . — 8 years ago

Clayton R Strong

9.5

Classic Cote Du Rhone! Great wine here that will go with lots of food and is great just by itself. — 8 years ago

with Tiffany

Chris England

9.1

Great St Em in every vintage I've had & this £42 08 is drinking lovely 👍 but wow it's a mineral terroir monster 😈

🍷 Dark ruby

👃 Gravel flinty wet fresh minerals & pencil lead w/ a touch of farmyard through fresh herbs & leather into light dark plum & watered black fruits

👄 Med body of stoney intense dominant minerals into light black fruits with a mineral constant rocky infusion

🎯 Mineral driven soft dark black fruits in a med+ finish w/ a touch dryness — 8 years ago

Douglas Braun

9.0

This is the Brut Nature Rose ( I believe made from Cabernet Franc ) has Cab franc character herbal cherry fruit great with deviled eggs good acidity - Delectable this is a sparkling wine out of Bordeaux (Cremant de Bordeaux rose). Not Calistoga — 5 years ago

garry post

8.9

Pretty nice, light, perfumed Pinot Noir from New Zealand's Marborough district. — 6 years ago

Dan Cruz

10

Great evening relaxing wine. — 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.



— 7 years ago

Vino Joe

9.2

Peppery with a constant bite. Cherry pops through but it has a smoky weight. Different kind of Brunello. — 5 years ago

Blake Walker

9.3

Ripe full bodied Cabernet franc. Black fruits, earthy notes. 14.4% ABV. 97 cases made. Always liked their CF, giving it the slight edge the over their Cabernet Sauvignon. — 6 years ago

Michael Phillips

9.4

Mature well rounded. Tastes like a good Chateauneuf ! — 6 years ago

Tegan Marriott

9.2

Had this with an awesome Vietnamese crepe!! This producer this a constant bet. — 7 years ago

Paul Sirvatka

9.5

I fell in love with this supple soft-bodied Pinot a few years ago. It has a great nose of Pinot and a lasting and constant flavor throughout. Soft dark cherries and half way between new and old world this wine is great to me. Drinking it while eating delicious chicken pot pie...I am in heaven. Trust me that this pairing will make you want to have it over and over again. — 8 years ago

Robert Agans

9.5

Very good! This is our "house" Sauvignon Blanc. Wonderful wine. 3-6 bottles in the eurocave ideally at all times. — 8 years ago

Martim Smith-Mattsson

9.1

This is a really great wine- and I think it can go further- curious to see how my other bottles condition to 2019. This producer is amazing and their property and vines are incredible! All they produc is 199% enjoyable- this particular vintage and reserve is exceptional - deep ruby color- strong fruit and nice wood on it from - but ultimately it’s the bottle conditioning that has done the most service on this wine. I opened in September 2017- the wine was fantastic and th cork crumbled upon opening. The wines have been cellared in constant conditions- and I still think this wine can go to 2019- I’ll recap- but all in all a really class wine that shows uniqueness! — 8 years ago

R Vakil

10

A constant in my wine fridge. Love the crisp and mineral taste. — 8 years ago

John T

9.4

Excellent Cab. You want to impress your friend at a somewhat reasonable cost. Love it — 8 years ago