Expertise

Winemaking

At Lynch-Bages, although the key stages take place in the vineyard with Franck Debrais and his team, the utmost care and attention is given to all stages of the winemaking process, from the sorting of the grapes in the vineyard up until their fining in the calm and dimmed environment of the cellars.

In techno veritas

Under the responsibility of Nicolas Labenne, a team of 35 people are involved in the daily monitoring of the Lynch-Bages vineyards. The structuring of the vineyards has undergone remarkable improvements since 2006 with the use of satellite technology combined with surveys on soil quality. This improved attention ensures the preservation of Lynch-Bages' genetic winemaking heritage and has allowed us to establish a precise mapping and re-structuring of vine parcels in order to preserve, enhance and develop the specific nature of each terroir.

Human hands and technical progress

With support from cutting-edge technology for real-time supervision and analysis, human hands orchestrate harvests and vinification according to grape varieties, ripeness levels and terroir. The aim is to construct individual personalities for each parcel. Once the alcoholic fermentation is complete, the wines are drawn from the vats using the phenolic potential of each vat.

Blending

Following the processes of maceration, drawing off, pressing and malolactic fermentation, blending then takes place in December. The complex composition of this fine wine varies from one year to the next depending on the parcels' behaviour in relation to the climatic conditions of the vintage. A panel of experts chaired by Jean-Charles Cazes and the Lynch-Bages technical team (Daniel Llose, Nicolas Labenne and Jérôme Le Roux) then develop and define the blend with outstanding cellaring potential that makes this fine Lynch-Bages wine.

Barrelling and the ageing process

The first and second wines from Lynch-Bages are drawn off into split stave-wood oak barrels with optimum aromatic capacity, made by reputed barrel-makers, before being aged in our cellars. Before being enjoyed, they are required to rest for a period of time in order to soften out and fully integrate the aromas imparted from the oak. The winemaker's skilled craft involves regular racking and fining for harmonisation before the wines are bottled at the château and aged.

Integrated cultural winemaking practices

Lynch-Bages has implemented a series of measures that aim to reduce the impact of winemaking on the environment. These include cover crops, soil maintenance, environmental selection of products, the use of sexual confusion capsules (to protect against the Cochylys and Eudemis vine moths), mass selection of Petit Verdot and the use of wastewater treatment process.