Chateau Lynch Bages 2024

WEINWISSER: "70 % Cabernet Sauvignon, 24 % Merlot, 3 % Cabernet Franc, 3 % Petit Verdot, Alkohol 13 vol %, pH 3.67. Feingliedriges, delikates Bouquet, rote Kirsche, edle Cassiswürze, Schattenmorellen- und Preiselbeersaft. Am druckvollen Gaumen mit reifem, engmaschigem Tanningerüst, perfekt stützender Rasse, gutem Zug und durchtrainiertem Körper. Im konzentrierten, langen Finale schwarze Johannisbeere, Cassis und feinmehlige Adstringenz. Das Kraftpaket aus Pauillac mit Finesse."

JAMES SUCKLING: "A brooding nose, showing pulpy blackberries, ripe mulberries, peppercorns and violet extract. The signature Lynch-Bages tannin structure with good concentration of fruit helps deliver an almost full-bodied, structured red and a long, fruity finish. Wait and see. 70% cabernet sauvignon, 24% merlot, 3% cabernet franc and 3% petit verdot."

ANSON: "Ruby with violet edging, opens to show chalk and slate tannins, giving a sense of restraint and grip, this is savoury and juicy with plenty of cassis fruits, delivers Pauillac consistency in an inconsistent vintage, and also it is just rather delicious. 75% new oak. 3.67 pH,"

DECANTER: "Floral and herbal on the nose with dark bramble fruit. Very Cabernet. Milk chocolate and vanilla too. Charming and relaxed with lovely tannin finesse. There’s ripeness and richness, this is silky with some fleshiness that adds a layer of texture but overall feels gentle and calm. Some bite at the end, wet stone and liquorice but actually this feels very complete. I like this expression, really not trying too hard. Sophisticated. Balanced. Nothing sticks out and although there’s tension and a sense of high, lean acidity the tannins do well to balance it out. This will be very enjoyable. Accomplished winemaking. 3% Petit Verdot completes the blend. Ageing 75% new oak for 18 months in French oak barrels. 3.67pH."

JEB DUNNUCK: "Based on 70% Cabernet Sauvignon, 24% Merlot, and 3% each of Cabernet Franc and Petit Verdot, the 2024 Château Lynch-Bages will spend 18 months in 75% new oak. It reached 13% alcohol with a pH of 3.67. This is a rich, powerful Pauillac, just as you'd expect from this address, with a dense purple hue and rocking aromatics of smoky currants, cassis, violets, lead pencil, and spicy wood. Medium to full-bodied, it has beautiful purity, ripe tannins, and a great finish. This is a classic, impeccably balanced Lynch-Bages that will be long-lived."

FALSTAFF: "Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Zarte Edelholznote, schwarze Wadlbeeren, tabakige Würze, etwas Cassis und Brombeeren, attraktives Bukett. Saftig, rotbeerig, lebendig strukturiert, mineralisch, ein Hauch von Nougat im Nachhall, elegant und mit Reifepotenzial ausgestattet."

THE WINE CELLAR INSIDER: "Flowers, spicy, herbs, menthol, peppery currants, and espresso in the the nose. On the palate, the wine is medium-bodied, fresh, and zesty, with a nice blast of chewy currants, a drop of orange rind, and a hint of peppery mint that comes in at the end of the finish adding a refreshing touch to the backend. Classic in style, (Classic in a good way) this is quite successful for the vintage. The wine blends 70% Cabernet Sauvignon, 24% Merlot, 3% Cabernet Franc, and 3% Petit Verdot. 13% ABV. 3.67 pH. The harvest took place September 13 - October 4. Yields were only 30 hectoliters per hectare. The Grand Vin was made from 60% of the harvest. Picking took place September 25 - October 8. Drink from 2029-2055."

JANCIS ROBINSON: "Deep crimson hue. Zesty and spicy on the nose. Generous on attack, the fruit supple and fresh. Covers the palate. Then firmness and drive on the finish. Assertive frame and structure. Definite potential."

VINUM: "Rauchige Nase, zeigt Tiefe und Komplexität, schwarzer Tabak, Brombeeren, Cassis, Lakritze; am Gaumen mächtig, sehr dominante, trocknende Gerbstoffe, die Frucht aktuell im Hintergrund, eine saftige Säure verleiht Frische, im Abgang von guter Länge, hallt auf Kirschen und Cassis nach. Ich bin gespannt, wie sich der Wein mit dem Ausbau entwickelt."

LISA PERROTTI-BROWN: "Deep garnet-purple colored. Bounds out with exuberant notes of preserved plum and raspberry pie, followed by hints of potpourri, camphor, and damp soil with a touch of pencil shavings. The light to medium-bodied palate is lightly chewy with compelling freshness and spiced red and black berry flavors, finishing with good length."