2017 | Chateau Langoa Barton

The 2017 Langoa Barton is medium to deep garnet-purple colored and features wonderfully pure scents of crushed blackcurrants, wild blueberries and black raspberries plus wafts of underbrush, dark chocolate and violets.

Reviews:

• Wine Advocate: The 2017 Langoa Barton is medium to deep garnet-purple colored and features wonderfully pure scents of crushed blackcurrants, wild blueberries and black raspberries plus wafts of underbrush, dark chocolate and violets. Medium to full-bodied, the palate is laden with seductive black and blue fruits, framed by grainy tannins and just enough freshness, finishing long and perfumed.

• Vinous: The 2017 Langoa-Barton has a wonderful bouquet with blackberry, briary, potpourri and light violet scents that are extremely well integrated with the 60% new oak. Nothing pretentious, nothing extravagant. The palate is medium-bodied with very supple tannin, one of the most pliable Langoa’s that I can recall with plenty of black cherry and cassis fruit on the structured finish. This is a great Langoa-Barton that comes highly recommended.

Producer Information

Château Langoa Barton is a winery and vineyard in the Saint-Julien appelation of the Médoc. In the official 1855 Bordeaux classification it was ranked as a third growth. Akin to many wines produced in the area, Langoa Barton is Cabernet Sauvignon-dominant. It does however have more Merlot than its adjacent sibling estate, Léoville Barton. Oddly, the Langoa Barton house appears on the label of the Léoville Barton wine, since the latter has no house of its own. Château Mauvesin Barton is also included within the company holdings. There are 20 hectares (49 acres) of vines altogether, composed of 54 percent Cabernet Sauvignon, with 35 percent Merlot and 11 percent Cabernet Franc. These proportions are quite different to that of Léoville Barton, although the gravel over clay soils are similar, and viticultural methods are identical, employing traditional plowing. Grapes are all hand-harvested and in the winery, are fermented on a plot-by-plot basis in thermo-regulated wooden vats. The grand vin is aged in French oak barrels, with up to 70 percent new oak depending on the vintage.

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