Nose
The intense and complex nose reveals hints of black fruit, brioche bread. The attack is vivid and velvety.
Beautiful aromas of flowers and berries, intermingled in fresh and brambly mode with a cedary edge. This is very fresh.
Palate
The mid-palate enhanced the blackfruit notes, unveiled firstly on the nose and some toasty notes. The wine is juicy and fleshy with elegant tannins.
The tannins carve an exceptionally deep, long line through the dark berries and cassis and deliver a very powerful, unwavering finish.
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%.
The vineyards are situated at the southern end of the appellation Saint Julien.
Harvest
The harvesting is done entirely by hand from 29th September to 1st October (Merlot) then from 5th to 13th October.
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.
Appearance
Ruby / purple color
