Robert Parker: Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. Notes of creme de cassis, loamy soil, graphite, and spice box jump from the glass of this dark purple-colored, medium to full-bodied Pauillac. Although somewhat monolithic, it appears to have plenty of depth, purity, and overall equilibrium. It should drink well for 15+ years. (Tasted two times.) Drink: 2010 - 2025.
Jancis Robinson: Published : 07-Apr-2010. Well balanced but not that concentrated on the nose. Sweet and easy and with a hint of air freshener. A little chewy on the end. Cocoa powder. Perfectly nice but without real distinction. When to drink : 2016 to 2026.
Wine Spectator: Updated: April 15, 2010. A balanced wine, with pretty currant and hints of ripe citrus fruit. Medium- to full-bodied, with a balance of tannins and a medium finish. 28 percent Merlot and 62 percent Cabernet Sauvignon. —J.S.
Decanter: Steven Spurrier, Decanter.com, 16 pts - Dense red, good, quite forward autumnal blackcurrant fruit, attractively elegant, supple and charming. Drink 2013-18.
Chris Kissack, thewinedoctor.com, (March 2010),15.5-16.5+/20 pts - "A cherry-red hue, and on the nose it has warm, macerated, confit cherry fruit. Lots of substance here, a big and bold fruit character, rather firm and alcoholic. Rather obvious tannins behind the fruit, which has a cherry edge. The problem with this wine is the fruit character; it reminds me too much of warm-vintage Bandol. Still, it still has drinkability, even if it isn't very reminiscent of Bordeaux."
Neal Martin, erobertparker.com, 90-92pts -"Tasted at Chateau Batailley and the UGC. A blend of 72% Cabernet Sauvignon and 28% Merlot, cropped at 39hl/ha, this has a very tight bouquet with notes of blackberry, briary, a touch of undergrowth and with aeration, a hint of black plum. Good definition. The palate is medium-bodied, very harmonious and pure with an almost Margaux-like tannins. Very focused with blackberry, boysenberry, a touch of sandalwood, gentle and elegant towards the finish. This is the best Lynch Moussas...ever? Probably. Tasted March 2010."
Vinification: The fruit sees a manual harvest, before fermentation in temperature-controlled stainless steel vats, with subsequent malolactic fermentation in the same vessel before transfer into oak, 60% new per annum. Today the wines are fined with egg whites but not filtered before bottling.
