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July 2017

There’s no better time to visit!

 

Cordeillan-Bages

The recent two-hour LGV Express train launch from Paris opens myriad opportunities to come discover the Medoc and its only Relais & Châteaux, Cordeillan-Bages.

Just North of Bordeaux, between the Estuary and the Atlantic Ocean, in the heart of the Pauillac vineyards, this peaceful family estate was repurposed as a charming hotel to welcome lovers of fine wine, great cuisine and preserved countryside. 

New room interiors decorated by Milan-based designer Anne-Monique Bonadéi and a new young executive chef Julien Lefebvre in charge of the renowned gastronomic restaurant. Cordeillan-Bages is a destination of its own, on the renewal.

In celebration of the LGV Oceane, Cordeillan-Bages introduces an irresistible offer to discover Julien Lefebvre’s cuisine and interpretations of the local terroir, laze by the outdoor pool and stroll through the gourmet village of Bages.

Discover the Oceane offer

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June 2017

Welcome to Famille JM Cazes

It’s in the Médoc that the Cazes family's roots lie: Château Lynch-Bages and Château Ormes de Pez were the first estates acquired by Jean-Charles Cazes in the late 1930s. Nowadays, the family group encompasses reputed wine estates, a wine merchant company, and a branch dedicated to hospitality, gastronomy and wine tourism.  

Both in France and abroad, the ambition of the Cazes family is to produce great wines, respecting the terroir and the character of the local grape varieties.
Today, the group also aims at promoting the expression of wine and the art of living, while sharing a continuing cultural heritage. 

The new "Famille JM Cazes" logo was presented during the Vinexpo 2017 wine fair in association with the launch of a new wine range under Saint-Emilion, Haut-Médoc and Graves appellations.

Additionnally, the line "Famille JM Cazes" is to be gradually featured on the labels of our estates.

A definitely growing family...

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May 2017

Julien Lefebvre - the new chef at Cordeillan-Bages

Julien Lefebvre

Julien Lefebvre

Julien Lefebvre is grateful for his childhood in Normandy, inspired by the artisans of his family deeply rooted in the food-producing region where he found his calling.

Trained by Frédéric Anton at Le Pré Catelan, he pursued his prestigious career alongside Mathieu Pacaud at the Parisian restaurants Hexagone, Histoires and the recently reopened Le Divellec.

At 35, he has become the new Executive Chef at Cordeillan-Bages, in charge of the fine-dining restaurant and of the bistro Café Lavinal in the village of Bages.

Strongly committed to promoting the labor of local producers, he set out to meet them, to explore local ingredients and discover their gastronomic treasures (caviar from Aquitaine, white asparagus and strawberries from Saint-Laurent-Médoc, and oysters from the Bay of Arcachon). His menu at Cordeillan-Bages covers shellfish marinières, whipped cauliflower cream, contemporary soufflé with clams and curry, Venere rice with grape marc; confit turbot, pea Gibelotte, coriander decoction, Tempura barbell and Béarnaise sauce or braised sweetbread in a buckwheat crust, Jerusalem artichoke mousseline and jus gras flavoured with Arabica coffee.

A new menu to savour at the earliest opportunity.

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April 2017

If 6 was 9…

"If 6 was 9"...
Easy Rider - Jimi Hendrix

The 2016 vintage was one of exceptional weather conditions: a dry, mild start to the winter, a very wet first week of the year followed by a wet and chilly spring and a hot, dry summer.

An Unsettled year of contrasts

There was abundant rain from January to March, with temperatures remaining mild compared to the average over the last few years. This saturated the ground and prompted the buds to develop relatively early. Following the chilliness and damp of April and May, the vineyard escaped the frosts but required special care to avoid the development of mildew, which was spotted on the most susceptible plots. The first fortnight of June was hot and dry, allowing flowering to take place. The end of June saw some rainy spells, after which the summer temperatures set in. Sunshine was to be a major factor throughout the season. Although the hot spikes helped prevent the development of vegetal aromas, the first signs of drought were anticipated in August. These were avoided, however, thanks to a good reserve of water in the vineyard’s clayey subsoils

Quality guaranteed by the Indian Summer

In early September, the rains arrived just in time to rekindle a sweet and high-quality - if rather belated - maturation. With cool nights and milder days, the autumn weather conditions fostered a complete ripening and a stable and perfect sanitary state. Harvesting began on 28 September, with a crop of extremely healthy and high-quality grapes.

An abundant and promising vintage

As in 2009, harvesting ended on 12 October and this one was also particularly promising: the berries were small and naturally concentrated with juice possessing good acidity, and displayed the highest level of tannins ever achieved so far. Displaying intense colour, very crisp fruity aromas, acidity, and very powerful yet velvety tannins, this is a great vintage.

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31 March 2017

The Cazes family acquires Château Haut-Batailley

Château Haut-Batailley

The Cazes family, which heads Château Lynch-Bages, are the proud new owners of Château Haut-Batailley, an 1855 Grand Cru Classé in Pauillac owned previously by the Des Brest-Borie family. Both families have had strong roots in the Pauillac and Médoc landscape for generations.

Château Haut-Batailley, acquired by the Brest-Borie family in the 1930s, was until now managed by François-Xavier Borie.

“We are delighted that Château Haut-Batailley has been accepted into the fold of the Cazes family, who are committed to continuing the work undertaken at the estate. We're confident that they will maintain the identity and character of the property,” said François-Xavier Borie.

Château Haut-Batailley today comprises some 40 hectares, 22 hectares of which are already planted. In terms of grape variety, the property has 70% Cabernet Sauvignon, 25% Merlot and 5% Cabernet Franc. Its vines are on average 35 years old.

The property also has its own technical facilities, in perfect working order.

“Château Haut-Batailley is a magnificent property that has always produced great wines. We're particularly happy that it has passed between two families who have friendly relations and know each other well,” said Jean-Charles Cazes, general manager of the family-owned group.
“This acquisition will strengthen our presence in Pauillac with the aim of undertaking a project distinct from Lynch-Bages. In order to respect the estate’s identity and the integrity of its vineyard, the property will be managed independently and have its own dedicated team of technical experts."

The transaction was made possible with the help of Banque Rothschild.

 

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17 February 2017

Shh, the cameras are rolling at Lynch-Bages!


Stephen Bolger, Yin Zheng,Juliette Binoche, Xu Zheng

If you had to write a synopsis for January 3rd, it would include fun, sharing and a wonderful atmosphere. That day, the Lynch-Bages vineyard, the VINIV cellars and the harvest room were transformed into a life-size film set for the Chinese entertainment show “Lost in Food”.

An unusual setting for an exceptional cast: our ambassador of French culture, Juliette Binoche played opposite Yin Zheng and Xu Zheng, two very famous actors in China.

The Cazes family, VINIV CEO Stephen Bolger and our team of wine specialists also took up the filming challenge. These amateur, but no less talented actors accompanied the three celebrities in a series of difficult challenges on the theme of wine. Following instructions given by Juliette Binoche, Xu Zhen and Yin Zheng had to try their hand at blending, do some highly technical vine pruning and pass the difficult test of pronouncing names of varietals.

The day ended with a final gratifying snap of the clapperboard. The leading and supporting roles then came together around a festive meal, to discover more of our Bordeaux heritage. They enjoyed spit-roasted Pauillac lamb prepared by Yves Bruneau, accompanied by a jeroboam of Lynch-Bages 2008 and a few bottles of Ormes de Pez. A fine end to a unique encounter fusing French know-how and Chinese culture.

This special Lynch-Bages episode of “Lost in Food” was aired on 18 February on Zhejiang TV, one of the most important channels in the Middle Kingdom.

Photo Gallery

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27 February 2017

Château Cordeillan-Bages welcomes a new Chef

Julien Lefebvre

Chef Julien Lefebvre, brings a fresh culinary perspective.

As of February 2017, Julien Lefebvre will oversee our restaurant, and all catering for the group Famille JM Cazes, including Café Lavinal, located just steps from Cordeillan-Bages, in the village of Bages.

Aged 35, and a native of Lisieux in Normandy, he worked under Frédéric Anton at Le Pré Catelan*** before Mathieu Pacaud recruited him as Executive Chef at Histoires**, Hexagone* and Le Divellec*.

Julien Lefebvre draws his inspiration from a profound respect for terroir and local produce, in a continuous quest for refined flavours.

Our gastronomic restaurant will open on Saturday, 15 April.

Reservations: +33(0)5 56 59 24 24

 

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23 January 2017

Château Cordeillan-Bages takes part in finest wine list competition

Cyrille Raymond, Philippe Faure-Brac, Rodolphe Wartel, Céline de Labrousse, Arnaud Le Saux

Château Cordeillan-Bage took part in the gala night held at the Maison Blanche restaurant on Avenue Montaigne in Paris to celebrate finalists of the"Tour des Cartes" - the first national competition for the best wine lists in France, organised by "Terre de Vins" magazines.

10,000 wine lists from all over France, 100 selected and 6 catégories

The aim of the first edition of the "Terre de vins" competition was to showcase and celebrate the French cuisine, which was declared World Intangible Heritage by UNESCO in 2010. For this unique event, thousands of wine lists from all over France were collected and examined by the panel of experts, according to 6 categories: wine bars, traditional restaurants, brasseries-bistros, fine-dining restaurants, starred and palace fine-dining restaurants, and restaurants that are part of a chain or group.

A panel presided over by Gérard Basset, Best Sommelier in the World, 2010.

Presided over by Gérard Basset, Best Sommelier in the World, 2010, the panel of experts scrutinised over 10,000 wine lists according to well-defined criteria (representativeness, originality, readability, user friendliness, value for money). Out of these, only 100 made it to the next round before being judged and divided into the 6 competition categories.

"From the Pyrenees to the Alsace and from the Lozère to Paris, our journalists have completed a veritable Tour de France to unearth the best of the wine lists that are worth a detour: those that you'll go out of your way for, those that will help you discover the best appellations and winegrowers, those that will delight you without breaking the bank", continues the Terre de vins article.

A modern restaurant in a 17th century chartreuse surrounded by vineyards.

The Château Cordeillan-Bages team is proud to have featured among the 18 finalists in the starred and palace fine-dining restaurants category.
Following two succeeding chefs, each garnered two-stars onsite, who forged the spirit of our home, we're delighted to welcome in February a new Executive Chef to endure the tradition and express his own vision of an inventive dialogue between haute cuisine and great wines.

Our sincere congratulations to Arnaud Le Saux, Head Sommelier at Château Cordeillan-Bages.

View the competition's big winners…

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19 December 2016

New visits and events for 2017

Les visites autour de Bordeaux en 2017

From 1 January 2017 and throughout the renovation of our Lynch-Bages technical facilities, we will be offering visitors a new range of visits and activities.

While waiting for the new facilities at the heart of Bages village to be completed, we’ll be setting off to Saint-Estephe to visit Château Ormes de Pez. An ideal opportunity for those wanting to know more about this estate, which has stood proudly in the Médoc vineyard landscape since the 18th century and in recent years developed a closer relationship with Château Lynch-Bages.

Here, as in Pauillac, the Cazes family has made the site more attractive to visitors, transforming the elegant residence into a charming guest house. Its bedrooms overlook the park and a fascinating walnut tree stretched out over the grass, still very much alive. Having survived the storms at the end of the last century, this hundred-year-old tree sits in place of the old elm trees that gave the Château its name. It lives on, horizontally, amidst a vertical landscape. Low stone walls extend from the home alongside the outbuildings and cellars, becoming one with the estate’s 40 hectares of vines. At Ormes de Pez, each season has its own colour palette. All the conditions are met for creating fine wines, and for enjoying a memorable holiday.

In 2017, Château Ormes de Pez will organise visits for both professionals and the public.

New activities in and around Bages

In the village of Bages, Cercle Lynch-Bages will be offering a variety of tastings, tasting classes, “Premium” tastings, meetings and seminars all year round.

From April, Château Cordeillan-Bages will organise special events, wine tours and unique activities on the theme of wine. We’ll keep you posted.

See you in January.

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December 1st, 2016

Lynch-Bages has launched its renovation project

Architect Chien Chung Pei with the Cazes family and a group of journalists

Owned by the Cazes family since 1939, Château Lynch-Bages will embark on a new chapter in its history early 2017 with the renovation of its wine-making facilities. American architect Chien Chung Pei has been placed in charge of the project.

The background

"For several years now, our team of specialists has concentrated on the substantive work needed to improve our knowledge of the Lynch-Bages vineyard, studying its soils, introducing mass selection, analysing plots, and so on. This project aimed at renovating the estate’s technical facilities now marks the next logical step," says Jean-Charles Cazes who has managed the family owned group since 2006.

Technical improvements in these new facilities will centre on three areas: a vast area dedicated to receiving the harvest; the fermentation cellar, allowing a more precise vinification of individual parcels in 80 stainless steel vats; and finally a large cellar, capable of accommodating two vintages at once, hence increasing the duration of wine maturation. Work is expected to last two and a half years.

The project will bring its fair share of innovation, while respecting Lynch-Bages’ history. Gravity flow winemaking will be a key process in the new facilities, as a nod to the estate’s historic fermentation cellar designed by Skawinski in the 19th century, which will also have its proper place amidst the future buildings.

Chien Chung Pei

Chien Chung Pei was the obvious choice when it came to appointing an architect. "First, because he’s had ties with my family for years. He met my father for the first time in 1986 when working with his own, Ieoh Ming Pei, on the Louvre pyramid project in Paris. I like the idea of handing down through generations, not only in his history but also our own. He shares our philosophy of embracing the outside world, he has a dual culture and an excellent understanding of our country. He’s also a wine enthusiast, and therefore understands the technical and functional challenges such a project raises for our estate." 

Chien Chung Pei is known for his many achievements worldwide (China, Hong Kong, United States, Brazil, Mexico, United Arab Emirates, etc.), and in particular for the Guanajuato State Library in León, Mexico, the Museum of Islamic Art Park in Doha, and the Six Dynasties Museum in China.

He will work in collaboration with Atelier BPM, selected as prime contractor for the project, and an agency that has already completed numerous vineyard projects in and around Bordeaux.

An architectural feat

"Light and transparency are two strong influences that will guide the architects working on the project. “Another reason why we chose Chien Chung Pei is because we are great fans of his sleek architectural style, with its contemporary lines and perfectly sober form." says Jean-Charles Cazes

He will work in collaboration with Atelier BPM, selected as prime contractor for the project, and an agency that has already completed numerous vineyard projects in and around Bordeaux.

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