Blanc de Lynch-Bages
Born in 1990, "Blanc de Lynch-Bages" is the fruit of joining the three white varietals of the Bordeaux appellation, planted on some eight parcels of the historical Lynch-Bages terroir.
Adding to with the fresh fruit flavours of Sauvignon Blanc, including cassis buds, grapefruit and exotic fruit, flavours of dried or candied fruit and white flowers of Sémillon and Muscadelle mingle. The fermentation and aging in barrels, used precisely, give the wine fine woody and vanilla notes, which contribute to their aromatic complexity. In the mouth, Blanc de Lynch-Bages marries freshness and vigour to a foundation that is at the same time round, ample and elegant.
Since 2006, a comprehensive selection project in the vineyards has made it possible to strengthen its vitality and promote its fruity and floral notes. The intra-parcel selection at harvest time and the prevention of the oxidation of the berries before pressing contribute to safeguarding the flavours and to the harmonious aging of the wines.
In its youth, Blanc de Lynch-Bages shows itself to be lively and explosive. Sauvignon Blanc, as it comes into full expression, gradually gives way to aromas of dried apricots, candied fruit and nuts, more specific to Sémillon. Throughout its life it maintains an exhilarating freshness and a long finish, typical of the great white wines of Bordeaux.
VINTAGE YEARS
Ageing: Regular stirring of the lees on French oak barrels
Blend: 45% Sauvignon, 45% Sémillon, 10% Muscadelle
Harvesting of the white grapes took place from 10th to 14th September, mainly during the morning due to the high afternoon temperatures (above 30°C). From the beginning to the end of the harvest, we picked ripe and healthy fruit which we then transported in low-capacity crates to avoid damaging the bunches. Part of the harvest was pressed immediately, with another part stored in a cold store in order to undergo a short period of skin contact maceration during the night and pressing the following morning.
The wines showed extreme richness and exceptional consistency.
The Semillon and Sauvignon were both blessed with a nice freshness and were particularly aromatic. Indeed, they reaped the benefits of the cool summer climate as well as ideal harvesting conditions.
Yields were lower than in previous years with almost 44 hectolitres per hectare. Fermentation lasted between 2 and 3 weeks.
50% of the wines were vinified in vats to conserve freshness and 50% in barrels (100% new oak). The lees were regularly stirred during the ageing process to promote richness and density.
Combining tropical and citrus fruit, Blanc de Lynch-Bages 2007 displays a beautiful balance between richness of fruit and minerality.
Ageing: 12 months in oak barrels
Blend: 50% Sémillon, 45% Sauvignon Blanc, 5% Muscadelle
Blanc de Lynch-Bages 2008 is imparted a rounded, yet refreshing complexity. The nose is dominated by very enticing floral notes with a touch of citrus, and on the palate grapefruit and white peach shine through.
Under the expert eyes of Daniel Llose and Nicolas Labenne, the quality has reached an impressive level.
Ageing: Regular stirring of the lees on French oak barrels
(50% new wood)
Blend: 58% Sauvignon, 30% Sémillon, 12% Muscadelle
Extremely clement weather and perfectly ripe, healthy grapes enabled us to maximise the fruit by picking different parts of each individual plot at peak maturity. We identified 23 distinct areas within 8 plots.
Harvest took place from the 9th to the 15th of September, mostly in the morning to avoid the afternoon heat.
Fermentation lasted between 3 and 4 weeks and took place in barrels for 70% of the production (80% new oak). For the second year in a row, barrel temperatures were individually monitored throughout the fermentation process. During ageing, the wines are regularly stirred (bâtonnage) to bring out their aromas and soften the acidity.
2009 Blanc de Lynch-Bages combines citrus and peach aromas with an elegant touch of oak. The wine starts out very crisp and explosive on the palate, developing a voluptuous flavour with a fresh, understated, mineral aftertaste.
Ageing: Regular stirring of the lees on oak barrels (50% new wood)
Blend: 67% Sauvignon, 15% Sémillon, 18% Muscadelle
The first bunches of Muscadelle were picked in bright, early-morning sunshine on Monday September 13th. This was rapidly followed by the Sauvignon Blanc, the majority grape variety in our white wine, and, finally, the Sémillon. The harvest of the white grapes was performed every morning until September 17th.
We continued intra-plot selection for the third consecutive year: this resulted in 18 separate batches made from 3 waves of picking. The grapes were taken to our winery by refrigerated truck and separated into two batches: one de-stemmed and pressed immediately, while some of the Sauvignon Blanc was left overnight in the presses for cold maceration.
70% of the juice was barrel-fermented, using 80% new oak. Each barrel was individually temperature-controlled to preserve the fresh aromas throughout fermentation. Ageing continued on the lees with regular stirring to enhance the wine’s body and volume on the palate.
Blanc de Lynch-Bages 2010 has the typical fruity aromas of perfectly-ripe Sauvignon Blanc, mixed with spices and backed up by full-bodied, intense flavour, following through in a long, fresh aftertaste.
Ageing: Regular stirring of the lees on oak barrels (50% new wood)
Blend: 66% Sauvignon, 12% Sémillon, 22% Muscadelle
Picking of the white varieties began early, on August 24th, with the young Sauvignon plants, which were reaching their optimum maturity. Harvested soon afterwards, the Muscadelle boasted astounding aromatic finesse whilst the Semillons had a lovely composition. The last Sauvignon delivered a certain complexity with great freshness and a more reasonable alcoholic content. Harvest ended on August 30th with the grapes owing their early ripening to a warm spring rather than a hot summer.
The relatively cool ripening period made for beautiful acidity and bright aromatics in both Sauvignon Blanc and Sémillon.
After settling in vats, 2/3 of the juices were put directly into barrels to continue their vinification. Each of the barrels had its own temperature regulation system, ensuring the preservation of aromas during fermentations. Regular stirring of lees then promoted richness and density in the wines. 1/3 of the production was fermented in stainless steel vats to keep batches that would ensure better acidity at the blending stage.
Combining tropical fruit and floral notes Blanc de Lynch-Bages 2011 displays a beautiful balance between richness of fruit and minerality, paired with a crisp, balancing acidity.