Château Lynch-Bages
Lynch-Bages
Pauillac
2000
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
At Peak: inside the peak window (2009-2035), within the full drinking arc.
This bottle is in its peak window through 2035, with a drinking horizon to 2046.
The ‘00 Lynch-Bages.
Château Lynch-Bages 2000 is a Cabernet Sauvignon from Pauillac, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Château Lynch-Bages' 2000 Pauillac Cabernet Sauvignon should show cassis, plum and dark cherry, with cedar and dried herbs. Mature fruit is expected to meet firm tannins and steady acidity, creating a full but composed palate. Its peak period runs to 2035, with a drinking horizon of 2046. A lingering finish should reveal spice, savory earth and softened black fruit, leaving a measured, dry impression.
The 2000 vintage
Château Lynch-Bages' 2000 wine is a Cabernet Sauvignon from Pauillac, France.
About Château Lynch-Bages
Château Lynch-Bages' wine is a Cabernet Sauvignon from Pauillac, France.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
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Frequently Asked
What is Château Lynch-Bages 2000?
Château Lynch-Bages 2000 is a Cabernet Sauvignon from Pauillac, France.
When should Château Lynch-Bages 2000 be opened?
The canonical CAI full drinking arc is 2007-2046. Within that arc, the peak window is 2009-2035. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Château Lynch-Bages 2000?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.