The 1998 Château Lynch-Bages is a fresh, slightly austere wine with herbal and leafy notes. It shows red and black currant aromas but lacks concentration and depth on the palate. While it has some attractive aromas, it’s a bit raw and lacks the richness of other vintages, with a slightly jagged acidity. Best consumed soon, as it may not improve further with age.

The Wine Advocate | RP 87
Published: Aug 31, 2011

Slightly austere, leafy and herbal, the fresh 1998 lacks concentration, fat and fruit depth. It reveals a hint of herbs interwoven with attractive red and black currant aromas, but the wine falls off on the palate, and requires drinking up as it is likely to become increasingly desiccated.

Jancis Robinson | JR 16.5
Published: Dec 23, 2009
Drink: 2010-2020

Big and beefy and still very young and even quite raw. Still quite chewy. By no means the most delicious wine here even if it is the most recognisable and valuable! A bit jagged in terms of acidity. 

Lynchbages.com

Outstandingly consistent quality…

The estate’s reputation as a top quality wine producer took off in 1945 after a series of exceptional vintages. Over the years, the wines have gained finesse and complexity. Château Lynch-Bages is defined by its outstandingly consistent quality. Vintage after vintage, the wine has acquired greater accuracy, adding distinction to the hedonistic that made its reputation.

The wine’s distinctive character has earned it a place amongst Pauillac’s greatest. Generous right from its youth, it develops structure, finesse and elegance as it matures.

Technical Specs

Alcohol: 13.2%
Closure: Natural Cork
Harvest: 1998
Oak: French oak barrels
Varietals: 78% Cabernet Sauvignon, 14% Merlot, 6% Cabernet Franc, 2% Petit Verdot
Vineyard: Bages Plateau, Pauillac
Soil: Deep gravel over clay and limestone
Harvest: Hand-picked
Vinification: Traditional Bordeaux fermentation followed by barrel ageing
Region: Pauillac, Bordeaux, France
Classification: 5th Grand Cru Classé 1855

Serving Temperature: 16–18°C
Decanting: 30–45 minutes, with careful handling due to its age
Food Pairing: Roast beef, lamb, venison, duck, braised beef, mushrooms, truffle dishes and mature hard cheeses