Lynch Bages, of the Paulliac region sets the standard for public friendly Chateau in the Medoc with a rejuvenated village centre complete with a restaurant, butcher, cellar door and small goods shop. I was joined on the tour by some Americans, one of which was living out his 20 year dream to come to see the Chateau and how his favourite wine was made.
During modernisations, the Chateau kept their historic vat room intact, so that visitors could see the effort early wine makers went to, to make the wine. During fermentation, temperature control (under 27c wine doesn’t ferment, over 31c you have vinegar) was done by either fire under the wooden vat or by hosing the vat down. A job that mean 24 hour attendance in the day.
Modern vats now have water coils built inside to regulate the temperature. Following the tour, my budget for the trip didn’t quite stretch far enough for their $200 – $600 price range, so it was off to a Paulliac riverside restaurant for a pizza before heading to Chateau Desmerial, just south of Margaux.