TWO MINUTES WITH | Jean-Charles Cazes, Château Lynch-Bages

15 May 2025

What is your ‘last supper’ wine? 
Well firstly, I really hope there would be more than one… But if I had to choose, it would be a Lynch-Bages. After all, that’s where it all began for me. My father’s favourite was the 1989, and every time I open a bottle, it brings back memories of him. When he was asked the same question some years ago, he chose the 1959 – a wine made by his grandfather, Jean-Charles, after whom I was named. He looked to the generation before him. I would do the same. The 1989 is a wine full of emotion, legacy and meaning. Perfect for a last toast.

Where is your dream vineyard? 
I would choose a coastal site – I need to be close to the sea. Maybe New Zealand. Even though I’ve never been, from what I’ve tasted, there are some really interesting wines coming out of there, so why not? Another possibility would be Margaret River in Western Australia. I’ve visited a couple of times and was struck by the beauty of the landscape, the wild ocean, and the peaceful atmosphere. There are some real symmetries with Bordeaux too – the climate, the focus on Cabernet – and they make outstanding wines. I also have friends there, at Moss Wood and Cullen. I think I would really enjoy life in Margaret River.

Who is your wine hero? 
Pascal Jolivet – without a doubt! What inspires me most about Pascal is the unconventional path he took to become one of the leading producers in Sancerre. Although his father was in the wine trade, Pascal lived many lives before founding his own wine brand – owning clothing stores, working as a Champagne salesman, then launching a négociant business, all before acquiring his own vineyards. He built his brand with intuition, boldness and an unmistakable joie de vivre. His wines reflect that same energy and are full of character. Beyond the cellar, Pascal embraces life with the enthusiasm of a true epicurean. Let’s just say he’s always lived fully – whether in business, friendship or matters of the heart.

What’s the next big thing in wine?  
I hope that it is sincerity. More than a new grape variety, region or trend, what I’m craving is a shift toward authenticity – a world with less posturing, less jargon and less nonsense in the way people talk about wine. I have the utmost respect for producers who stay true to their convictions, who aren’t pretentious and don’t jump on the latest bandwagon just to sell more bottles. I admire those who work responsibly, make great wines with integrity and speak plainly. That kind of honest, no ‘BS’ approach – that’s what I believe should define the future of wine.

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