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Chateau Lynch Bages is situated on the Bages plateau near the village of Bages itself, just southwest of Pauillac. It is one of the dozen Pauillac properties classified as fifth growths in the 1855 classification. Although classified as a fifth growth, Lynch Bages is one of those properties which illustrates the single most important failing of this classification; it is outdated and in desperate need of review. Those in the know recognize that Chateau Lynch Bages, under the direction of Jean-Michel Cazes and with financial backing from the AXA insurance group, often produces wine worthy of a higher classification, no matter what the label says.   The well-drained soil consists mainly of Garonne gravel. The sub-soil (marl, chalk, and thick clay-sand gravel, or hardpan) forms a solid, but fairly disjointed foundation, enabling the roots of old vines to grow to a depth of 6-8 metres. The grand vin here is Chateau Lynch Bages, fermented in stainless steel with must concentration if required. The cuvaison lasts three weeks, with malolactic in tank before going into oak, of which at least 50% is new, for up to fifteen months. The nearby Chateau Haut Bages Averous has, since 1978, been used as the second label for Lynch-Bages.   Appellation: Pauillac Areas under Vine: 175 acres Average Annual Production: 35,000 cases per annum Soil: The well-drained soil consists mainly of Garonne gravel. The sub-soil (marl, chalk, and thick clay-sand gravel, or hardpan) forms a solid, but fairly disjointed foundation, enabling the roots of old vines to grow to a depth of 6-8 metres. Grape Varieties: Cabernet Sauvignon (73%), Merlot (15%), Cabernet Franc (10%), Petit Verdot (2%) Ageing: 12- 15 months in oak barrel Top Vintages: 1899, 1955, 1959, 1961, 1970, 1975, 1985, 1989, 1990, 1995, 2000, 2005