2014 Lynch Bages Blanc, Bordeaux (Pre-Arrival)

SKU #1204854 92 points James Suckling

 A tangy and fresh white with dried-lemon and hot-stone aromas and flavors. A medium body on the palate leads into a flan and cooked-pineapple aftertaste.  (2/2017)

92 points Wine Spectator

 Piercing and racy in feel for now, with Key lime and Meyer lemon notes turning fuller through the finish, accented by honeysuckle and peach hints. Should put on a little weight in the cellar. (JM)  (3/2017)

88-90 points Robert Parker's Wine Advocate

 The Blanc de Lynch Bages 2014 is a blend of 52% Sauvignon Blanc, 28% Sémillon and 20% Muscadelle raised in 45% new wood. It has a crisp, fresh pear and green apple-scented bouquet, the oak neatly disguised. The palate has a twist of bitter lemon on the entry, with good weight in the mouth and is lively and quite spicy toward the finish with a touch of lemongrass on the aftertaste. Not bad at all. (NM)  (4/2015)


 The just-bottled 2014 Blanc de Lynch-Bages is intensely aromatic, with plenty of sweet, tropical-leaning notes from the significant presence of Muscadelle in the blend. Orange peel, white flowers, Chamomile and lightly honeyed notes are laced into the expressive finish. The blend is 52% Sauvignon Blanc, 28% Semillon and 20% Muscadelle. (AG)  (4/2015)

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Price: $39.99
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Staff Image By: Jacques Moreira | K&L Staff Member | Review Date: 5/11/2015 | Send Email
Although they always had some white grapes on their vineyards at the heart of the sacred red wine country that is Pauillac (used for family consumption only), it wasn’t until 1990 that Lynch Bages started producing their white commercially. And what a white wine that is! Enticingly exotic fruit aromatics, along with a touch of citrus, white flowers and vanilla. The palate offers that delicious creaminess that so often one find in the best Bordeaux whites. It is quite fresh and lively, yet complex and elegant. One of the best Sauvignon Blanc based wines I have tasted in a long time. Not to be missed.

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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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