The affirmation of the Lynch-Bages style came with the arrival of Jean-Charles Cazes to head the estate in 1934. An innovative winemaker, emblematic of a new generation of owners willing to break with tradition and taking risks to ensure truly ripe harvests, he was known for often being the last to harvest in Pauillac. From 1945 onwards, the fame of the château emerged thanks to a series of great vintages. Some vintages despite being considered difficult in Bordeaux, are particularly successful at Lynch-Bages. His wines are characterized by their deep colour, their tannic structure, their controlled concentration and elegant sensuality. The vintages vinified by André Cazes, and after him Jean-Michel and Jean-Charles Cazes, confirm this trend. The style of the wines has refined over the years, gaining suppleness and softness, whilst their consistency has been established over time. Château Lynch-Bages is characterised by its extraordinary qualitative homogeneity. Powerful, elegant and open, vintage after vintage, the wine has acquired greater accuracy, adding distinction to the hedonistic that made its reputation.

Following a particularly wet winter that recorded mixed temperatures, the wine season began with a slightly late bud break. However, it followed a normal pattern thanks to mild temperatures at the beginning of April. The 2018 vintage was then marked by two periods. The first saw relatively mild temperatures but heavy rainfall, from March to early July. The second period began mid-July with fine summer weather, hot temperatures and excessive sunshine. Full flowering occurred in line with the 20-year average. Thanks to ideal weather conditions, harvest started on 19 September with the Merlot and was followed by Cabernet Sauvignon, Cabernet Franc and Petit Verdot until 9 October.

Upon arrival at the cellar, the sanitary state of the grapes was perfect, with rich sugar content and exceptional polyphenols. Alcoholic fermentation was straightforward and homogeneous and average vatting time was 21 days. During the runoff from 15 to 29 October, the vats produced juice yields that were below expectations. Then came the time for malolactic fermentation, one third of which took place in vats and two thirds in barrels. It was completed in November. The first blends were carried out in December.

Best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.