Wines Pauillac Chateau Lynch Bages - 1990

Chateau Lynch-Bages 1990 is a revered Pauillac from the heart of France’s Médoc region in Bordeaux, a stellar vintage from a fifth growth estate that continually outperforms its classification. Crafted predominantly from Cabernet Sauvignon, with Merlot providing roundness and finesse and lesser portions of Cabernet Franc and Petit Verdot for complexity and aromatics, this wine was vinified in the traditional Bordeaux manner, with careful handling and considerable oak ageing, lending refinement and structure. The 1990 vintage stands out historically for its warm growing season, producing small, concentrated grapes with ideal levels of tannins and exceptional ripeness. By now, the wine has evolved beautifully in bottle, developing a bouquet of blackcurrant, cedar wood, tobacco, leather, and earthy undertones, while retaining its hallmark Pauillac power and elegance.

Pauillac is widely regarded as the quintessential Médoc appellation, lying along the left bank of the Gironde estuary. Here, well-drained gravel soils overlying limestone create the perfect conditions for Cabernet Sauvignon to reach its full expression. The Atlantic climate is tempered by proximity to the river, offering a mild, relatively humid environment, ideal for slow, steady grape ripening. Historically, Pauillac boasts three out of the five First Growths, with Lynch-Bages gaining attention over the past four decades for its consistently robust, age-worthy wines that capture the essence of their terroir.

This mature Bordeaux will shine alongside classic French cuisine. Roasted lamb with rosemary and garlic is the most traditional partner – the wine’s evolved tannins and savoury notes perfectly match the juicy, slightly gamey meat. A rib of matured beef, earthy mushroom dishes, or a hearty oxtail stew would also pair beautifully. For a regional touch, consider an entrecôte à la bordelaise, or, for a cheese pairing, a well-aged Comté or Cantal.

Serve Lynch-Bages 1990 at 17-18°C in large glasses, ideally after a short decant of around one hour to separate any sediment and allow its complex aromas to unfold. This vintage is at its peak but will hold for several more years under ideal cellaring conditions.