Professional reviews
Robert Parker (98)
Performing even better from bottle than it did from barrel, this appears to be the finest Lynch Bages since the 2000, 1990 and 1989. According to the chateau, the 2009 has the highest level of polyphenols ever measured as well as high alcohol (nearly 13.5%). A blend of 75% Cabernet Sauvignon and the rest largely Merlot with touches of Cabernet Franc and Petit Verdot, it is an expressive, voluptuously textured effort with unctuosity and powerful, juicy, succulent blackberry and black currant flavors, low acids, a layered, massive mouthfeel, but no sense of heaviness or fatigue. This exquisite Lynch Bages should drink well for 30+ years.
Winespectator (96)
Tight and backward, this has dense, almost chewy layers of fig, currant and plum cake behind a very solid wall of cedar, roasted vanilla and charcoal notes. There's serious grip on the finish, with an iron edge that won't quit.
Rene Gabriel (19)
Rene Gabriel rates this wine 19/20 points.
BOW (9)
Falstaff (94)
Bright ruby garnet colour with dark core, purple reflections, delicate watery rim. Black forest berry confit with a light tobacco background, nuances of cassis, fresh orange zest, multi-faceted bouquet. Juicy, red berry texture, vivid, integrated tannins, good freshness, racy style, mineral and taut, fine nougat in the background, will benefit from further bottle ageing, salty finish.
James Suckling (96)
A powerful and ripe wine with a wide-screen personality, this makes a very bold statement without becoming a jot heavy. Serious tannins at the long finish suggest this has long-term aging potential. Drink now with a big steak or hold.
Jancis Robinson (17.50)
Potent blackcurrant and nettle scent. Loads of fruit power, but a savoury structure and high acidity that suggests Bordeaux. Long, firm tannins on the finish too – this is a serious, stately wine made generous by a ripe vintage.
