Vintages

2020 marks the beginning of a “new era” as this is the first vintage for the new winery at Lynch-Bages. Winter 2019-2020 was marked by mild temperatures and heavy rain. After a particularly dry summer, the 525 mm of rain that fell between October and December 2019 replenished the soil’s water reserves. The mild winter conditions caused an early – by about 15 days – and generally homogeneous bud break: on 20 March for the Merlot and 26 March for the Cabernet Sauvignon.

The first flowers appeared on around 10 May (almost fifteen days earlier than normal), with mid-flowering between 23 and 26 May depending on the grape variety. After a particularly rainy spell in early May, hot and dry weather conditions allowed perfect flowering over the space of ten days, suggesting a beautiful harvest. The rain dried up from 19 June and a gradual increase in temperatures completely transformed the moisture profile of the vintage. The dry, sunny weather and temperature ranges ensured optimal grape maturation.

Harvesting began on 14 September with the fully mature Merlot plants and continued over five days. It finished with the four plots of Cabernet Franc. The pickers then harvested the Cabernet Sauvignon and Petit Verdot over the space of nine days. Picking ended on 29 September.

Malolactic fermentation took place in the new malolactic fermentation cellar, one third in vats and two thirds in barrels. At the end of November, we began our first blends.

Lynch-Bages 2020 is beautifully sun-ripened, with freshness and, good acidity. This is underpinned by very ripe but powerful tannins, matching the levels found in ’18 and ’19. (May 2021).

The winter brought mild temperatures. These mild and relatively dry weather conditions affected bud break of the different grape varieties, which was early to normal depending on the terroir: 25 March for the Merlot and 30 March for the Cabernet Sauvignon. The first flowers appeared on 20 May, on the Merlots. Flowering and fruit set were particularly heterogeneous due to variations in temperature and rainfall. June was a pivotal month for the 2019 vintage. The first two weeks were quite unsettled, but summery and even scorching temperatures then followed.

If the vineyard underwent severe hydric stress during the summer, the Bordeaux region received the equivalent of six months of rainfall, from the end of October until the beginning of December 2018. Hugely beneficial to soil, those rainfalls replenished water reserves.

Harvest began on 23 September with the fully mature Merlot plants, and took place over five days with our four parcels of Cabernet Franc being the last to be harvested. Occasional showers fell during these early days, which did not affect harvesting conditions and proved extremely beneficial for the final ripening of the Cabernet grapes. Our pickers then continued with nine days of Cabernet Sauvignon and Petit Verdot picking. Harvesting ended on 9 October.

One third of malolactic fermentation was conducted in vats and two thirds in barrels. The first blends were produced in December.

The blend is classical, in line with previous vintages, as it is mostly composed of Cabernet Sauvignon. The wine offers a characteristic nose combining fresh fruity and spicy aromas with fine oaky notes. The attack is supple, rich and aromatic. On the palate it is velvety and perfectly balanced, with dense tannins, powerful structure, freshness and beautiful length. (April 2020).

Following a particularly wet winter that recorded mixed temperatures, the wine season began with a slightly late bud break. However, it followed a normal pattern thanks to mild temperatures at the beginning of April. The 2018 vintage was then marked by two periods. The first saw relatively mild temperatures but heavy rainfall, from March to early July. The second period began mid-July with fine summer weather, hot temperatures and excessive sunshine. Full flowering occurred in line with the 20-year average.

Thanks to ideal weather conditions, harvest started on 19 September with the Merlot and was followed by Cabernet Sauvignon, Cabernet Franc and Petit Verdot until 9 October. Upon arrival at the cellar, the sanitary state of the grapes was perfect, with rich sugar content and exceptional polyphenols. Alcoholic fermentation was straightforward and homogeneous and average vatting time was 21 days. During the runoff from 15 to 29 October, the vats produced juice yields that were below expectations. Then came the time for malolactic fermentation, one third of which took place in vats and two thirds in barrels. It was completed in November. The first blends were carried out in December.

Lynch-Bages 2018 offers a seductive mouthfeel with powerful yet silky tannins. On the palate, there is a strong prelude of black chocolate, rosemary and spices on a fresh core leading to a long finish.

While the 2017 vintage began with a very dry winter, temperatures were very mixed, with a very cool January and a rather mild February. Thus, bud break began around March 20th for the earliest Merlots. By mid-April phenological stages were on average ten days ahead of 2016, similar to the vintage of 2014.

The last two weeks of April saw two episodes of heavy morning frost in the Bordeaux vineyard. However, thanks to the proximity of the Estuary, our red grapes were not affected and produced satisfactory yields.

The first flowers appeared ten days earlier than the average dates recorded over the past twenty years, and flowering and fruit set occurred in very favourable conditions. Early summer saw high temperatures while water stress became apparent, notably on the gravelly soils. However, this phenomenon was attenuated with the return of rain at the end of June.

The summer of 2017 particularly dry, relatively sunny but quite cool despite sporadic peaks in temperature, confirmed that the vintage would continue its early development through to harvest. Indeed, harvest took place between 18 September and 5 October, one week earlier than in 2016. With its deep garnet red colour and purplish-blue hues, Lynch-Bages 2017 offers a wonderful freshness, characteristic of the vintage. The attack is supple, rich, with a good volume. It expresses an aromatic palette of black and red fruit with spicy notes. The wonderful maturity of all our grape varieties has produced tannins of an excellent quality.

Harvesting took place in favourable conditions and the grapes picked were both extremely healthy and of a high quality. It took three days to pick the Merlot and eight to harvest the Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Harvest ended late in the day on 12 October. The 2016 harvest began a week later than in 2015, meaning we achieved perfectly remarkable technological and phenolic maturities.

Running off took place after an average 20 days of vatting, from 18 October to 2 November, and the distinctive signs of a great vintage began to become apparent: full maturity of all varietals, particularly noticeable in terms of seed and skin tannins; no vegetal flavours (herbaceous notes, green pepper, etc.) thanks to summer heat peaks that limited pyrazines; small berries, mainly in the Cabernet, which increased the marc/juice ratio in the vat and made the wine richer, in terms of both structure and aroma; a very marked acidity, thanks to cool nights in September and early October and a perfect sanitary state.

Like for previous vintages, one third of malolactic fermentation took place in vats and two thirds in barrels. Fermentation was quite quick, by the end of November it had ended for all the estate’s batches and we were able to begin blending.

Deep garnet red in colour, Château Lynch-Bages 2016 has the characteristics of a remarkably mature vintage. The nose is very expressive with notes of dark fruit (blackcurrant, morello cherry, etc.) mixed with fresh touches of mint. The attack is smooth, revealing an exceptional substance, supported by a wonderful freshness. The tannins are already remarkably well-blended.

D’une couleur grenat profonde, Château Lynch-Bages 2016 présente les caractéristiques d’un millésime d’une remarquable maturité. Le nez est pleinement expressif avec ses notes de fruits noirs (cassis, griotte…) mêlées à la fraîcheur des touches de menthe. L’attaque est onctueuse et révèle une matière exceptionnelle, soutenue par une magnifique fraîcheur. Les tanins sont d’ores et déjà remarquablement fondus.

2015 was marked by a good grape concentration and a remarkable tannin ripeness; these two factors will raise it to the rank of a great vintage.

At Lynch-Bages, harvesting took place in excellent conditions, except for one very rainy day in October. Grape sugar content was sometimes high, but alcoholic fermentation was completed rapidly and the wines had a low volatile acidity. Then followed post-fermentation maceration, which gave the already harmonious wines some fatness and volume. The aromas were at last able to show their full complexity. The 2015 vintage is rich, ripe, velvety and already has silky tannins. In terms of variety, although diluted slightly by the September rain, the Merlot nevertheless gives the wine a lovely freshness and beautiful fruity aromas. The Cabernet and Petit Verdot express rarely-reached notes of fresh, ripe fruit.

As for previous vintages, one third of malolactic fermentation took place in vats and two thirds in barrels. Fermentation was quite quick, and by the end of November it had ended for all the chateau’s batches.

So 2015 is characterised by its elegance and great homogeneity. Its tannin ripeness is perfect, and its wonderfully balanced acidity enhances the aromatic freshness of the fruit. The 18 months of ageing that follow will leave the wine time to develop its full structure and radiance.

Lynch-Bages 2015 has a brilliant, deep colour with purple hues. Its nose clearly expresses aromas of cassis and dark fruit, mixed with the empyreumatic notes that come with ageing. It has a straightforward attack and a voluminous yet supple mid-palate. The wine has a marked but silky tannic structure, and a persistent finish illustrative of a particularly ripe vintage.

The key to the success of the 2014 vintage was the hot dry weather during September and October, with lovely sunny days and cooler nights. Nevertheless, one shouldn’t forget that relatively cool, dry summer in Pauillac (rainfall below 30mm), which prompted the development of remarkable acidity. After five weeks of summery weather, harvesting began on 24 September with the Merlot plants over two consecutive days, followed by the old Merlots along with the young Cabernet Sauvignon.

Following this initial phase, we decided on a break of 3 or 4 days to make the most of the exceptional weather to fine-tune the ripeness of the old Cabernets. Harvesting was then restarted on Monday 6 October, with only 3 teams this year, that is 180 harvesters to allow them time to pick with precision. Harvesting finished on 11 October after 12 days instead of the 13 initially envisaged.

During harvest, all the indicators of a great wine were present: Generous sugar levels enveloping abundant tannins, an intense colour and all nicely balanced by a lovely acidity.

The wine has a deep colour and an aromatic nose; it is rich and unctuous on the palate, perfectly enveloped in silky tannins. This vintage is distinguished by a beautiful balance of power, freshness and elegance.

Following a rainy winter, the soil was given yet another soaking during the equally wet spring. Although budburst was surprisingly homogeneous, this cool weather slowed down the growth of the vines. Later, the combination of sunny days and high temperatures in July and August raised hopes for a slight compensation for the phenological delay in the vines, however harvesting was very late.

Veraison ended up being homogeneous, accompanied by a rapid ripening of the skins at the end of september. The organisation of our teams and the availability of the grape pickers were a terrific boon, providing tremendous responsiveness during this difficult end to the season.

The average yield per hectare at Lynch-Bages was historically very low (31.5 hl/ha), reduced mainly by problematic flowering conditions.

Lynch-Bages 2013 displays an intense red colour and a complex nose, combining aromas of black fruits, violet and pepper with subtle woody notes. The attack is full, suave, and balanced by a certain nervousness. The wine offers a nice balance combining aromatic elegance with fine tannins.

A variable winter and a cool rainy spring, failed to make up the water deficit that had accumulated over several years.

Hot and dry weather ensued with the occasional peaks in temperature from july 15th to september 24th further accentuating the water deficit. These particular climatic conditions brought about local difficulties, prompting disparities in maturity with small berries. Following a similar pattern to the flowering, veraison remained slow.

Our soils, consisting as they do of a combination of deep gravels and a sizeable clayey layer, allayed the negative effect of the considerable water deficit. They helped maintain a regular level of sugar even in very dry conditions. The grapes remained very healthy until the last week of september but rain at the end of the month hastened the start of harvesting on September 27th and through to October 18th.

Lynch-Bages 2012 offers an aromatic nose with fresh fruit notes elegantly mingled with touches of oak. This wine displays satisfying mouthfeel with ripe plum flavours and firm tannin structure. Good drive through the finish, excellent energy and depth with good acidity indicating fine ageing potential.

2011 was a curious year with a remarkably warm and dry spring. Consequently, flowering took place early and in fine conditions.

July was cool and saw some rain, while August was mixed, cooler than average overall but with some heat spikes and some storms. September was warm and dry enabling the grapes to ripen fully.

Harvest began at Château Lynch-Bages (almost a fortnight earlier than in 2010) on September 12th and ended on September 28th.

Equipped with a new de-stemming system and an optical sorter, a complementary reception chain was tried out, receiving exclusively the harvest from plots deemed the most difficult or the most heterogeneous.

After two powerful, sunny vintages, 2011 is outstanding for its display of well ripened fruit, fine, plump tannins, and a good freshness to ensure classic balance.

Following the superb 2009 vintage, came 2010 to rival it… Both 2009 and 2010 had great amounts of alcohol, tannins and colour. The big difference between the vintages is in the acid levels.

Indeed, thanks to the cool nights and generally lower temperatures, 2010 had much higher levels of acidity.

In a nutshell, the growing season was extremely dry but without extremes of temperature, so the grapes were small with thick skins, rich in colour and tannin and fresh of flavour.

The relatively cool, sunny weather that prevailed during ripening was propitious to preserving fruit and acidity.

The harvest started in summery weather on Monday September 27, and was completed on October 14. 2010 Lynch-Bages has all the hallmarks of a very great vintage. It may appear premature to describe it in detail, but its deep colour, complexity, intense fruit, freshness, and tannic density already indicate enormous potential.

A vintage that was made from gentle, progressive weather, with gradual concentration coming from perfect summer ripening, followed, continuously and without interruption, by further concentration from a perfect autumn. The year went through the gears seamlessly with no jolts.

Thanks to satellite photography, we introduced intra-plot harvesting, and harvest was performed according to the ripeness of the grapes in each small section of the vineyard.

Harvest started on September 28 and was completed on October 12.

Rich, ripe, opulent 2009 has the highest level of polyphenols ever measured at Lynch-Bages, as well as high alcohol (nearly 13.5%). Gorgeous to taste, it may well remain so throughout its life, such is the ripeness of both fruit and tannin. One can imagine drinking the 09’s young to enjoy the exuberance of their fruit, but much greater pleasure will be obtained through the exercise of patience.

As with the 2007 vintage, we laboured under a rather wet and depressing summer sky, before once again the weather improved late in the year, saving the harvest.

The vintage in a nutshell: • Early but irregular budbreak • Cool and damp summer weather • Miraculous recovery

We began picking on 30 September and finished before the first frosts on 19 October. As with 2007, warm weather in September and October saved the vintage. This year once again, we saw proof that the combination of great terroirs with interventionist viticulture gradually produces remarkable rich grapes.

Lynch-Bages 2008 displays nice aromas of cranberry, dried floral notes, and tobacco. The palate has nice energy and acidity with excellent tannin structure. A very good blend of intensity, depth, and structure.

Following a rainy end to August, summer finally came at the beginning of September, lasting more than a month and a half with perfect weather conditions.

Today, the wine rhymes with balance and subtlety. On the nose, the freshness of the fruit stands out, finding subtle harmony with the wood. On the palate it is rounded, smooth and mellowed. The tannins are silky and very ripe. The dazzling finish oozes with great class and is astonishingly long.

A classic mature vintage, the nose offers an attractive interplay between deep, buttery black fruits, some cedar and graphite notes, and a cool, minty Cabernet character.

The wine has plenty of structure and backward, muscular personnality, but beautiful fruit on the attack and alluring purity and a nicely textured mouthfeel.

A full-bodied finish with plenty of wrapping sweetness completes this tightly-packed Lynch-Bages.

The 2005 vintage is one of our greatest vintages of recent decades.

2005 vintage characteristics in a nutshell: • A warm summer, • Near-drought conditions, • Harvest remained largely free of rainfall, and the fruit was brought in by relaxed and happy workers.

The potential of the vintage was already clear, even before the first fermentations were finished. Lynch-Bages 2005 was aged in 80% new oak which is the most we have ever used, feeling it necessary to cloak the exceptional fruit and powerful tannins.

Wine Advocate #196 – Aug 2011 – Robert Parker: « As one might suspect, the dense purple-hued 2005 is still tannic, firm and young, with concentrated blackberry and cassis fruit, beautiful ripeness, a full-bodied mouthfeel and undeniable youthfulness. Tasting like a 2-3 year old wine rather one that has passed its sixth birthday, it is potentially one of the longest lived Lynch Bages since the remarkable 1989 and 2000. Anticipated maturity: 2017-2030+. »

The Wine Advocate 94+/100 – Wine Spectator 93/100 – Jancis Robinson: 17/20 – 5/5 Stars – Medoc 2005 – Decanter Award Winners – July 08

2004 had a very good start. Flowering was even leading to a potential large crop. Consequently, in the second week of June, and up to July 20th, we thinned out the leaves on the vineyard. At the same time, we started to thin out the grapes substantially, finishing around the end of August. June performed well indeed, but July was cool and August was cool and rainy. Fortunately, 2004 was saved by the fine, dry, sunny and warm weather in September. Fine weather lasted until mid-October when it turned to cold and wet again.

Harvest took place between the 29th of September and the 19th of October.

A large proportion of Cabernet Sauvignon was included in the blend, owing to the exceptional ripening conditions throughout September.

High alcoholic strength and tannin indices, deep colour and characteristics that compared favourably with beautiful vintages, including 2003. A vintage reminiscent of the concentration of the 1996 vintage plus the freshness of the 2001. The nose offers aromas of black-currant and cherry. Its extremely full-bodied texture suggests that this is a good wine for laying down.

With only eight vintage during the 20th Century experiencing such an extended period of extreme temperatures, France has never seen a vintage culminate with such an outrageously fierce August heat. Yet Bordeaux seems to have survived better than elsewhere in France.

Thankfully, some good rainfall in July kept the wines evolving, and general consensus places the largest concentration of outstanding wines in the northern Médoc, especially Pauillac and St-Estèphe.

As result, Lynch-Bages 2003 is opulent, seductive and exhibits superbly ripe fruit.

The summer of 2002 will long be remembered by our region’s holidaymakers as a national disaster! The grapes, too, suffered from conditions that were less than favourable: days that were mostly overcast and interspersed with showers hampered maturation, and it was no thanks to the somewhat inclement weather that veraison took place. The clusters were small but fairly compact, and a uniform veraison was eventually achieved towards the end of August.

The last week of the month finally saw the return of an unusually long anticyclone. Leaf thinning carried out at the end of August enabled the grapes to reap the maximum benefit from the superb sunshine throughout September. Maturation was unleashed at last and progressed rapidly, aided, admittedly, by the low potential yield. The clusters were not overly loaded, and therefore ripened swiftly and evenly. The sanitary state remained perfect.

Harvesting began on 30 September and finished on the morning of 15 October, taking place in exceptionally sunny conditions. In a nutshell, the Indian summer saved the vintage, particularly the Cabernet Sauvignon – the main variety in our blend.

A sometimes forgotten vintage surrounded by outstanding years, Lynch-Bages 2002 is fleshy and ample, and exudes charm.

A very good vintage, 2001 is not a year to imitate the opulence of the 2000s as it is more old-fashioned in style. The keynote characteristics are freshness, purity, and direction. Over the next decade the wines will mature into classic wines. If they will never have the same weight or opulence of the 2000s they will have great grace and finesse.

In a nutshell, 2001 is characterised by: • A warm early summer Early on in the season, very favourable conditions rather resembled the excellent 2000 vintage. • Cool weather thereafter

A cool July, changeable August and depressing September put paid to early hopes of another outstanding vintage.

Therefore, harvest started on October 2nd at Lynch-Bages.

Retasting in 2011 revealed that these 2001 wines are very approachable having reached ten years of age, and following a recent tasting Jancis Robinson comments “those who bought 2001 red bordeaux en primeur should feel quite pleased with themselves.

Rumours had been emanating from Bordeaux since the first Merlot grape was plucked from the vine back in mid September. All unanimous that 2000 was going to be something quite special.

The weather leading up to the harvest had been perfect and from mid-July to mid-September there was virtually no rain at all. The fine weather continued through to the end of the Cabernet Sauvignon harvest in mid-October with only one day of rain to refresh the vines and momentarily worry the vignerons. Harvest took place between September 25th and October 10th.

Lynch-Bages 2000 displays a wonderful bouquet of fresh crushed blackberries, and typical characteristics of graphite. Similar on the palate with great fruit and concentration.

Plenty of tannins on the long finish.

The meteorological context in 2021 was complicated at times, marked by cool temperatures and a slight water deficit, resulting in a vintage that brought the expression of great “terroirs” to the front.

The rainfall episodes during flowering strongly reduced the quantitative harvest potential and the cool temperatures that followed slowed down the grapes’ ripening process.

By the end of August, the sun came back in time for the first maturity checks. Harvesting began on 9 September with the Sauvignon Blanc plants, followed by the Muscadelle and Sémillon, and took place over six days in very good weather conditions.

Approximately 75% of the juice was vinified in individually temperature-controlled barrels. As a result, the wines preserved their fresh aromas throughout the process. The wines are then stirred on lees on a regular basis and are aged for a period of six months before bottling.

The weather conditions for the 2020 vintage – mostly wet during crop growth, then summery during ripening – were beneficial to our white grapes growing in the plots subjected to cooler temperatures of Saint-Sauveur.

Following two maturity controls carried out in mid-August, picking of the 2020 Blanc de Lynch-Bages vintage began 15 days ahead of schedule. We began sorting the Sauvignon Blanc on 29 August, followed by the Muscadelle and Semillon. Picking took place over six days and in very good conditions.

For the first time, the harvest reception, fermentations and ageing took place in the new cellars. These allowed meticulous vinification of the different batches in an oxygen-free environment, optimal and rapid must clarification through use of appropriately-sized temperature-controlled vats, precise selection of both batches and press wines, and gentle and fully-controlled alcoholic fermentation thanks to careful thermal regulation.

Approximately 75% of the juice was vinified in individually temperature-controlled barrels, creating ideal fermentation conditions for the yeasts. As a result, the wines preserved their fresh aromas throughout the process. Ageing on lees began at the end of September using an Oxoline system allowing stirring without exposure to oxygen, and ended about six months later, before bottling.

Blanc de Lynch-Bages 2020 is a pale-yellow colour with green hues and offers a particularly expressive nose. With fresh, bright aromas and the taste of white peach on tropical notes, it has a fresh and crisp mouth feel and is rounded off with balanced acidity, good structure and a delicious mouth-watering finish. (May 2021).

The 2019 vintage began quite early owing to the effect of mild and quite dry weather on the white grape varieties growing in Saint-Sauveur. Despite mixed conditions during flowering and setting, bunch development was generous, announcing an excellent quality.

The white harvest began on 11 September. The first Sauvignon Blanc was harvested in the wake of the month’s first rainfall. Picking then continued through to 17 September with the older Sauvignon Blanc, then the Muscadelle, and finally the Sémillon. The whites were harvested in the morning only, to preserve the grapes and protect their aromas from the high temperatures recorded at the time. Given the mild weather and because the grapes were healthy, our team of about forty pickers enjoyed stress- free harvesting conditions.

Upon arrival at the cellar, the average-sized berries gave clear, rich musts with a good concentration of aromas, particularly the Sauvignon. The Sémillon grapes were very dense. Since 2013, the technique chosen for handling the grapes as they arrive at the cellar has depended on the varietal and berry quality: direct pressing without de-stemming; direct pressing with de-stemming; or pressing after cold maceration for twelve hours using dry ice. Following fermentation, mainly in barrels (two thirds in barrels, one third in vats), ageing on lees began in October and ended six months later, just before bottling in April.

Pale yellow in colour with green hues, the wine offers a particularly expressive nose with fine Sauvignon notes. On the palate, Blanc de Lynch-Bages 2019 is fresh with complex aromas of peach combined with white and exotic fruits. The mouth feel is round and fleshy with great aromatic persistence. (April 2020).

The 2018 vintage began with a relatively late bud break, due to particularly rainy winter conditions. However, this was needed to fully recharge the groundwater of the cool soils where the whites are grown. Flowering, fruit set and veraison progressed smoothly.

Harvesting took place between 5 September and 11 September under very favourable weather conditions. Picking began with the Muscadelle and was followed by the Sauvignon Blanc, the vineyard’s main varietal. The Semillon was finally the last varietal brought in the cellar. Harvesting took place exclusively in the morning, to prevent the grapes from suffering from the afternoon high temperatures.

Upon arrival at the cellar, the sanitary state of the grapes was perfect. Since 2013, the technique chosen for handling the grapes as they arrive at the cellar has depended on the varietal and berry quality: direct pressing without de-stemming; direct pressing with de-stemming; or pressing after cold maceration for twelve hours using dry ice. Following fermentation, mainly in barrels (two thirds in barrels, one third in vats), ageing on lees began in October and ended six months later, just before bottling in April.

A bright and flavorful white with stone fruit and citrus aromas racing along and a nicely defined, slatetinged finish. Blanc de Lynch-Bages 2018 offers lovely complexity with balance and lift.

The white grapes, located on the cool soils of Saint-Sauveur, experienced contrasting weather conditions, alternating rainfall/drought and hot/cool temperatures. After a particularly dry winter, a relatively early bud break marked the beginning of the growing season. The frost episodes at the end of April affected in particular two plots of Sauvignon Blanc (out of a total of nine plots).

After two maturity controls carried out on 22 and 30 August, harvesting began on 5 September with a traditional first sorting of Muscadelle. The time then quickly came to harvest the Sauvignon Blanc, our main white varietal, then finally the Sémillon. Harvest took placed over four days, ending before the rain began to fall in mid-September. The sanitary state, however, was exemplary, allowing us to pick the Muscadelle and Sémillon at full maturity. The rich and aromatic berries retained a remarkable freshness.

Blanc de Lynch-Bages 2017 is a pale-yellow colour with green hues and has a particularly expressive nose. The wine delivers lovely liveliness on the palate, offering complex aromas of peach and white fruit with exotic notes. It stands out for its freshness, characteristic of the vintage.