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| | Vintage | 2009 |  Label 73 of 2269 
 | | Type | Red | | Producer | Château Lynch-Bages (web) | | Variety | Red Bordeaux Blend | | Designation | n/a | | Vineyard | n/a | | Country | France | | Region | Bordeaux | | SubRegion | Médoc | | Appellation | Pauillac | | UPC Code(s) | 014100076629, 015643253706, 031259040141, 0400005643774, 078742374604, 204022504342, 3364420050883, 3394150034761, 3419466180084, 3700188021855, 3700188043864, 3760020131661, 3760020132361, 3760020132750, 3760020133085, 3760020133153, 3760020133436, 3760020133931, 3760020133979, 400002298236, 649185961098, 7613331619006, 830293006270 |
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 222 notes) - hiding notes with no text | | | Tasted by MaJeKu on 4/17/2024 & rated 93 points: Vorab: Ich habe den Wein 2019 aus der halben Flasche getrunken und war damals begeistert ob der Frische, Griffigkeit, Harmonie und insgesamt grandiosen Linksufer-Stilistik.
Auch heute wieder aus der halben Flasche.
In der Nase ist das grundsätzlich sehr verschlossen, fast grün, etwas ruppig. Es gibt trotzdem ein sehr komplexes Bild mit viel phenolischet Frische, Eukalyptus, grüner Paprika, etwas Paprika-Pulver, Leder, Tabak und auch etwas Rauch. Die Komponenten aus der 2019-Probe sind alle da, allerdings lange nicht so harmonisch und perfekt beisammen. (Edit: Erst im Nachhinein fällt mir auf, dass ich überhaupt nichts über Frucht geschrieben habe. Die findet sich natürlich auch, am ehesten in Form von etwas Pflaume und ein paar dunklen Beeren)
Am Gaumen hat das viel Griff, im Moment vielleicht etwas ruppiges Tannin, trotzdem guten Zug und auch hier viel Frische. Auch hier findet sich viel von der Komplexität aus der Nase wieder, das hat Biss und vor allem auch hier reichlich Potential.
Guter Abgang mit deutlicher Länge, auch hier eher etwas „muted“ als wirklich adstringierend.
Interessant und für mich sehr lehrreich, wie sich so eine Verschlussphase äußert. Ich bin sehr gespannt, das in vielleicht 10 Jahren nochmal zu probieren.
93++ (1975 views) | | | Tasted by wqseow on 4/14/2024 & rated 90 points: Infanticide. Shows promise for another 5-10 years. (1744 views) | | | Tasted by curtr on 4/1/2024 & rated 95 points: At the early end of the drinking plateau, though showing better than expected at this stage. Deep, full body, well balanced. Drink 2024 to 2040. (2779 views) | | | Tasted by k H i L o on 3/22/2024 & rated 91 points: 91,5.
Je l'ai trouvé... "fermé"" (2548 views) | | | Tasted by k H i L o on 3/22/2024 & rated 91 points: 91,5. Je l'ai trouvé... "fermé* (2354 views) | | | Tasted by Bordeaux 2013 on 3/21/2024 & rated 95 points: Has improved a lot since my last bottle in 2020. Has continuously improved while open. Was decanted. Last glass was the best after 3.5 hours. (2204 views) | | | Tasted by Fugu Me on 1/13/2024: From 375. Even from the half bottle format, this felt like baby killing. Prominent, bold, grippy tannins. Primary fruit, graphite and wet granite. PnP, consumed over three hours, the last glass was definitely the best. Truly excellent now, but patience will definitely be rewarded. Paired with Flannery hanger steak, which helped with those tannins. Delicious. (4862 views) | | | Tasted by BellevuePhil on 1/5/2024 & rated 95 points: I know I promised off wine for 90 days, but she beckoned me from the cellar and I caved as I always do.
As the golden elixir kissed my lips, a rush of nostalgia took hold, transporting me back to a time when life was simpler, more innocent, yet ripe with adventure and discovery. The 2009 Lynch Bages, a wine steeped in history and tradition, embodies the essence of an era long past, stirring memories of moonlit wanderings through the enchanting vineyards of France.
My first encounter with the 2009 Lynch Bages was akin to revisiting a cherished chapter from the book of my life—a chapter written in the verdant meadows of France, where as a young child, I roamed freely through sprawling vineyards, guided by the faint glow of starlight on moonless nights sneaking doing what kids do. There, amidst the whispers of the vines and the gentle rustle of leaves, I embarked on a lifelong affair with the enigmatic charm of wines, an affair that would shape my very existence.
Upon uncorking this opulent treasure, a sense of anticipation swirled within me, akin to the thrill of setting foot on unknown lands during my adventures across the globe. The initial encounter with the 2009 Lynch Bages was a revelation—an intense and spirited affair that mirrored the vibrant hues of youth, entwined with the complexities of a wine maiden's allure.
As the wine danced gracefully in the glass, its youthful exuberance was undeniable. Like a seasoned adventurer relishing the aroma of distant lands, my senses were greeted by a symphony of scents—an amalgamation of wet earth and crushed gravel, interwoven with an intriguing spiciness that teased the palate. It “could be” a pop n poor but it’s a bordeaux, I must wait……The bouquet, reminiscent of the rich, fertile soils of the vineyards, conjured vivid memories of those moonlit strolls amidst the vines, where every step seemed to echo the history and resilience of the terroir.
It was as if each sip of this illustrious vintage carried me back to those moonlit nights, surrounded by the fragrance of blossoming grapes and the whispers of the night wind. Each swirled sip revealed layers of flavor that spoke volumes of the wine's youth yet promised an evolution that only time and patience could unveil. The initial burst of spiciness, akin to the fervor of youthful passion, was tempered by the subtle embrace of dark fruits—a melange of blackcurrants and plums, their sweetness lingering like a stolen kiss on a summer's eve.
As I savored each sip, I couldn't help but draw parallels between this exquisite wine and the journey of a hopeless romantic. Much like the tender emotions of a youthful heart intertwined with the wisdom of experience, the 2009 Lynch Bages encapsulates the duality of life—youthful exuberance mingled with the depth and complexity of maturity.
In conclusion, the 2009 Lynch Bages, with its tantalizing blend of spiciness, wet earth, and crushed gravel, embodies the essence of an unforgettable journey—a journey through vine-clad landscapes, under the embrace of a star-studded sky, where every sip is a tribute to the past and a celebration of the enigmatic journey that lies ahead. Cheers to the enduring romance of wine, the embodiment of life's most treasured moments, and the timeless allure of Lynch Bages.
NOTE TO SELF: DECANT ONE HOUR, GLASS BY GLASS……. (4195 views) | | | Tasted by Venkar on 1/3/2024 & rated 92 points: Dusty tannins with early fruit leading to pencil shavings and earth. (3752 views) | | | Tasted by jmoon on 12/30/2023 & rated 97 points: First of a dozen. Amazing!!
It was a blissful Auckland summer night, one of the few, by the pool, my wife and my enjoying this after dinner. Some grip, deep and delicious, made you come back for more, playful but so confident. A tremendous wine firmly in its drinking window. Very good from pop and pour and Became more unctuous and oily at the one hour mark. (3962 views) | | | Tasted by cliffkol on 12/17/2023 & rated 94 points: Coravin only. Still deep tannins, settling. Sweet and deep layered red fruits. Let it sleep. (3234 views) | | | Tasted by Gourmet Christian on 12/16/2023 & rated 94 points: I opened my only box of 2009 Lynch-Bages and wee had 3 bottles for our pPre-Christmas dinner yesterday. 4 h decanted in caraffe.
Very elegant delicate fine wine, no signes of age , perfect integrated tannins, a lot of fruit and some wood, no leather here - a truly aristocartic wine, at it's peak in my humble opinion
The wine looks garnet colored. The legs are medium. There is light sediment in the bottle. It smells like blueberry, red currant and black currant (cassis). It tastes like blackberry, black currant (cassis), red currant, raisin and lead pencil. The body is full. The wine has satin-like texture. The wine finishes very long. (2824 views) | | | Tasted by LDA ZH CH on 12/12/2023: Pop and pour. On the nose blackcurrant and menthol appear first, then cherry and vanillin. Secondary aromas are already perceptible. Really like the nose. Palate is dominated by grippy tannins - too grippy for my personal taste. Hopefully those will resolve with time. Will wait to have our next bottle with proper decant before to score this one. (2826 views) | | | Tasted by JonasH65 on 12/3/2023 & rated 90 points: Was about to choose wine for last night's venison treat, with all usual Swedish trimmings. Came across a review here that LB -09 was ready to be enjoyed after a couple of hours in the carafe. Carafed 6h, subsequently. Shows no signs of ageing, but alas, far too early; After another in carafe/glass it starts to begin to vaguely open up but is still very closed. A reasonably nice experience of course but won't open another one for years. (2869 views) | | | Tasted by Miceri on 11/28/2023 & rated 96 points: Double decanted 5 hours before tasting; really well developed with expressive nose and a really nice soft silky creamy texture; was afraid it might have been too early, but drinking really well now and can for certain hold a long time (3259 views) | | | Tasted by Eric Wright on 11/16/2023 & rated 92 points: Opened an hour or so before entrees. Nose showing wonderfully. Leather and cigarbox balanced against strong fruit. Beautiful.
On the palate a bit more shutdown / tight. Acid ripping. A bit thin. I think this could have benefited from a lot more air at this age. Will hold my 750mls a while before enjoying (3263 views) | | | Tasted by michael@tastingsbymichael.com on 6/28/2023 & rated 95 points: Jean-Michel Cazes, great personality in the wine world, passed away. RIP. In his honour, I was tasting this wine icon that was improved greatly under his influence. In the 1855 classification, it was a 5th Cru. Today, it would merit being classified as a 2nd Cru Classé.
2009 Château Lynch-Bages, Pauillac, Bordeaux, France. Ruby color. In the nose, aromas of cassis, blackberry, dark plum, touch of vanilla, sous-bois. On the palate, this is a powerful wine, with acidity medium -, tannins present but very well integrated. Great body. Very long finish. An excellent wine that is already great to drink, but still has really great potential - in 10 to 20 years, it will probably be even better. TBM 95 points. (6273 views) | | | Tasted by npettit on 6/19/2023 & rated 91 points: Not ready yet, needs a few more years. (5817 views) | | | Tasted by Handy1 on 6/11/2023 & rated 92 points: Decanted about two hours. Modern bordeaux. Not much earthiness. Fruit forward some tannins. Could go many years further. 3/4 cab (5848 views) | | | Tasted by The Wine Monkeys on 6/3/2023 & rated 92 points: Decidedly young upon opening with tart red fruit, clean territory notes, rock and some wood. Bright, acidic, crisp tannins, very structured on the palate. Consumed along side the 2000 Chateau Bernnon which offered an interesting comparison. The Lynch Bages was young and bright compared to the Brennan. While both lovely, it was apparent the Lynch Bages has decades of life ahead of it but is drinking nicely now in its youth. (5700 views) | | | Tasted by dhwesley on 5/29/2023 & rated 92 points: Surprised to find perhaps 1 Tbsp of sediment in the bottle, with a fragrance billowing out of the decanter as soon as I poured it in. This is a deep opaque red, no signs of bricking. Nose is fairly open an youthful, cherry, vanilla, rose petal. Tannin and acid predominate, fine edge of acid and drying tannins, though on the tongue it feels less primary than the nose suggested. With an hour of air the age begins to show: still tightly knit tannins but now chocolate, cola, dark cherry, mushroom and mint. This wine is not messing around: I enjoyed it today but there is absolutely not rush with this one, it has a long life ahead. (5601 views) | | | Tasted by Ohlawuly on 5/28/2023 & rated 90 points: Not even close to my expectation of a classified 2009 Pauillac. Maybe in a dumb phase？ Need a long decant but shows no satisfying aroma nor bouquet. Not enough complexity. (3392 views) | | | Tasted by alamoave on 5/23/2023 & rated 92 points: Will get much better Needs long decant. Better on Day 2 (3631 views) | | | Tasted by Andronicus on 5/19/2023: 0,375 Noch sehr verschlossen, schwarze beeren, gute Säure, brauch noch viel Zeit oder langen dekant (3242 views) | | | Tasted by NickA on 5/19/2023 & rated 90 points: Ripe and fruity on the nose, all glace cherry and ripe plum... it's not unattractive, but doesn't scream "Pauillac" to me. That said, the wine certainly doesn't drink like a hot vintage, as there's plenty of acidity, and some graphite (as well as some chocolate) towards the finish. There's good concentration, and I admire the fine, powdery tannins, but the wine was strangely lacking in excitement. Closed down? (3164 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (10/5/2023)
(Ch Lynch-Bages Pauillac Red) Subscribe to see review text. | By Neal Martin
Vinous, Passing the Baton: Lynch-Bages 1945-2018 (Jul 2023) (7/1/2023)
(Lynch-Bages Lynch-Bages Red) Subscribe to see review text. | By Neal Martin
Vinous, A Test Of Greatness: 2009 Bordeaux Ten Years On (March 2019) (3/1/2019)
(Lynch Bages Lynch-bages Red) Subscribe to see review text. | By Neal Martin
Vinous, A Test Of Greatness: 2009 Bordeaux Ten Years On (March 2019) (3/1/2019)
(Lynch Bages Lynch-bages Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/14/2019)
(Ch Lynch-Bages Pauillac Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 2009 10 years on (2/7/2019)
(Château Lynch-Bages, Pauillac, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (2/7/2019)
(Château Lynch Bages Pauillac, France) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/7/2019)
(Ch Lynch-Bages Pauillac Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (8/1/2015)
(Chateau Lynch-Bages) Subscribe to see review text. | By David Lawrason
WineAlign (11/26/2013)
(Château Lynch Bages, Ac Pauillac red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/21/2013)
(Château Lynch Bages, Ac Pauillac red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (11/20/2013)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2013 (11/1/2013)
(Château Lynch-Bages Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/28/2013)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/17/2013)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/8/2011)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/18/2011)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, October 2011
(Chateau Lynch-Bages (Pauillac)) Subscribe to see review text. | The World of Fine Wine, June 2010, Issue #28
(Château Lynch-Bages 5ème Cru) Login and sign up and see review text. | By Ian D'Agata
Vinous, May/June 2010, IWC Issue #150
(Chateau Lynch Bages Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/1/2010)
(Ch Lynch Bages Pauillac Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2010, Issue #26, The 2009 Bordeaux Vintage- Futures’ Glory?
(Château Lynch Bages) Login and sign up and see review text. | By Chris Kissack
Winedoctor, March 2010
(Chateau Lynch-Bages Pauillac) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/21/2012)
(Château Lynch-Bages) Dark ruby color; lovely pencil lead, tart currant, cassis nose; tasty, tight, elegant, tart currant, pencil lead palate; needs 6-7 years; medium-plus finish (76% Cabernet Sauvignon, 18% Merlot, 4% Cabernet Franc, 2% Petit Verdot) 94 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Decanter and JamesSuckling.com and The WINEFRONT and WineAlign and Winedoctor and The World of Fine Wine and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Château Lynch-Bages Producer website - Read more about Chateau Lynch Bages
Vineyard map
BACKGROUND: The wine of Château Lynch-Bages is part of the lineage of the great Pauillac wines. Blended mostly from Cabernet Sauvignon, it combines structure and finesse, elegance and longevity. It is further distinguished by its opulence. Generous right from its youth, it develops more flavours and greater complexity as it matures.
The affirmation of the Lynch-Bages style came with the arrival of Jean-Charles Cazes to head the estate in 1934. An innovative winemaker, emblematic of a new generation of owners willing to break with tradition and taking risks to ensure truly ripe harvests, he was known for often being the last to harvest in Pauillac. From 1945 onwards, the fame of the château emerged thanks to a series of great vintages. Some, despite being considered difficult to grow in Bordeaux, are particularly successful at Lynch-Bages. His wines are characterized by their deep colour, their tannic structure, their controlled concentration and elegant sensuality. The vintages vinified by André Cazes, and after him Jean-Michel Cazes, confirm this trend.
The style of the wines has refined over the years, gaining suppleness and softness, whilst their consistency has been established over time. Then as now, Château Lynch-Bages has been characterised by its extraordinary qualitative homogeneity. Powerful, elegant and open, vintage after vintage, the wine has acquired greater accuracy, adding distinction to the hedonistic character that made its reputation.2009 Château Lynch-BagesBerry Bros. & rudd
http://www.bbr.com/product-76522b
2009 Ch. Lynch Bages, Pauillac - FRANCE
Medium-Full Bodied, Dry, For laying down, Cab.Sauvignon Blend, 12.5% alc.
Tasting Notes: With its dramatic nose of such intense black, black fruit, this is a Cabernet cluster bomb! With
super-fine, seamless tannins, and a rich, sumptuous mouth, this is concentrated without being pushed, and makes
you feel like you are in super second territory this year. Vastly superior to its 2005 and even surpassing its heavenly
2006, 2009 is a cellar must-have.
(Simon Staples, BBR Sales & Marketing Director)
Property: Château Lynch Bages
Château Lynch Bages, a 5ème Cru Classé, is one of the best-known Médoc estates and has always had a
particularly strong following on this side of the English Channel. Since 1973 it has been owned by the enigmatic
Jean-Michel Cazes and is now run by his son, Jean-Charles.
Lynch Bages's vineyards are superbly sited on a plateau west of Pauillac town, in the small village of Bages. The
90 hectares of vineyards (Red: Cabernet Sauvignon 75%, Merlot 15%, Cabernet Franc 10%)lie on deep gravel beds
over limestone. For the reds, fermentation is temperature-controlled with extensive 'remontage' to ensure
concentration and depth of colour. A special system of pipes transfers the wine from the cuves to the oak barriques
(60% new) where it matures for 15 months.
Often described as a poor man's Mouton, Lynch Bages can be surprisingly soft and approachable when young.
However, when fully mature, it develops a succulent richness and a heavenly bouquet of minty blackcurrants and
cigar boxes. As Oz Clarke says "Lynch Bages is impressive at five years, beautiful at ten years and irresistible at
twenty."
Vintage Notes: 2009 - Red Bordeaux
Bordeaux vintage 2009 - The greatest vintage ever? Or a very good vintage with some truly exceptional wines, but
too patchy to be ranked amongst the very finest?
As ever, any such assessment starts with the weather, for which I am greatly indebted to the observations of Bill
Blatch of Vintex, a negociant of 30 years experience, and an acknowledged expert in the world of Sauternes,
whose annual weather report yields such a deep insight into the eventual style of the vintage. Broadly speaking the
weather was exceptionally benign through most of the growing season.
Flowering generally took place in perfect conditions, and then followed a long period of very dry, sunny weather,
but without the excesses of heat which marked 2003. By August some well-drained vineyards were beginning to
show signs of hydric stress, while the sugar levels in the grapes approached hitherto unseen levels.
Localised rain in the third week of September proved very welcome as it helped maintain the vegetative cycle; in
some areas, by September 21st, roughly when the Merlot harvest began on the Left Bank and in the later-picking
Right Bank estates, the grapes displayed very high sugar levels but the tannins remained largely unripe.
Some growers panicked at this point and rushed to pick, fearful of seeing potential alcohol levels go through the
roof. They then sought to compensate with longer- than-usual maceration to extract more fruit, only to find their
wines over-burdened with dry, austere tannins. Those who held their nerve were rewarded, as a further week of dry
weather helped to ripen the tannins fully, while cool nights helped to preserve important balancing acidity and,
crucially, to maintain freshness in the eventual wine.
The long, drawn-out dry weather in September, continuing into early October, enabled the Cabernets to ripen fully
and to develop immense complexity, and it is no surprise to see some extraordinary wines on the Left Bank, and in
those estates on the Right Bank where there is a good percentage of Cabernet grapes. The drought has reduced
yields generally, as did some violent hailstorms in May, particularly in St. Emilion, and the small size of the berries
has led to a high solids-liquid ratio in the vats, with record levels of tannins in many of the wines we tasted.
High tannin alone is, of course, not an indication of quality, nor is an elevated alcoholic percentage necessarily a
negative; what is important is the quality of the tannins, and how they fit into the structure of the wine. Time after
time we noted fantastically ripe tannins, providing the basis for great longevity while making no unwelcome,
aggressive intrusion into the perception of the wine on the palate.
As a result the overriding impression is of a seamless, rich texture in the mouth, preceded by glorious opulent
aromas of ripe, black fruits, and, in the best examples, a refreshing minerality and terroir expression on the
palate, with enough acidity to provide balance on the finish.
Alcohol levels on the Left Bank are well above 13%, unusually high, but rarely did I find any wines unbalanced as
a result, such is the depth of their concentration and completeness of harmony.
On the Right Bank, where alcohol levels frequently exceeded 14%, there is more of a problem, with some wines
exhibiting heady aromas and elements of heat on the finish. Those properties in St. Emilion and Pomerol which
have avoided this pitfall deserve enormous credit for producing wine of freshness and balance in the prevailing
conditions. Far too many, however, are disjointed, with harsh tannins out of harmony with the rest of the wine, for
2009 to be considered uniformly great on this side of the river.
When I visited Bordeaux in April 2006 I formed the view that the 2005 reds were the finest clarets I had ever tasted,
at that stage of their evolution. Furthermore, that level of quality pervaded the entire gamut of wines from simple
Bordeaux rouge through to the Crus Bourgeois right up to the top Classified Growths.
2009 lacks the homogeneity and consistency of 2005, but it is nevertheless clear that some estates, notably in
Pauillac, Margaux and St. Julien, have made dazzling wines which are marginally superior even to their
justly-lauded 2005s.
In a nutshell they are simply gorgeous to taste, and may well remain so throughout their lives, such is the ripeness
of both fruit and tannin. One can imagine drinking them young to enjoy the exuberance of the fruit, but much
greater pleasure will be obtained through the exercise of patience. Above all, one of the most surprising facts about
the vintage is the way in which the massive concentration is offset by a beguiling freshness in the best wines.
Alun Griffiths MW, BBR Wine Director (12.04.2010)
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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