Nose
This vintage is a picture of generosity, a portrait of sensual delight, of silky serenity. The nose tingles with aromatic herbs: wild thyme and Summer savory along with a touch of graphite.
Palate
The palate, with its deep, lingering flavours, is an accumulation of strength. Then the well-tamed tannins finish tenderly, caressed by the velvet touch of the almost imperceptible oak.
Growing Conditions
The plots that compose the Château Langoa Barton terroir overlook the river. The splendid slopes of quaternary gravel bring the grapes to full maturity and then they undergo a rigorous selection process before being chosen for the Langoa Barton. The plowing is traditional, without weeding or herbicide. The grape varieties are Cabernet Sauvignon 57%, Merlot 34% and Cabernet Franc 9%.
Harvest
The harvesting is done entirely by hand.
Winemaking
After the de- stemming, the berries are carefully sorted, crushed and poured in wooden vats thermo-regulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuvées and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot.
Aging
The wine is then aged between 16 and 18 months in French oak barrels of which 60% are brand new, in a cellar maintained at 15 °. The wines are topped up 3 times a week to avoid any contact between the wine and the air, the racking is traditional using the so- called "à l'esquive" method.
