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An iconic vineyard located in the heart of the Saint-Julien appellation, Château Langoa Barton was acquired in 1821 by Hugh Barton, a descendant of Thomas Barton, a native Irishman and merchant at Bordeaux.
In the famous 1855 classification, Château Langoa Barton was named Third Grand Cru Classé. Today, Lilian Barton Sartorius, Anthony Barton's daughter, runs the various family estates accompanied by her two children, Mélanie and Damien, who represent the tenth generation.
Laying on gravel soils with clay subsoils, the Domaine vineyard covers 20 hectares of vines, including 57% Cabernet Sauvignon, 34% Merlot and 9% Cabernet franc. The wines are aged for 18 months in French oak barrels, 60% of which are new.
The Château Langoa Barton offers a typical Saint-Julien wine, both complex and silky, presenting a fine balance between tannic structure and fruit expression.
2018 is one of the most successful vintages in Bordeaux in recent years. It can be divided into two climatic phases: a mild and rainy spring, and a magnificent hot and dry summer which was very favorable to the good development of the vine cycle. The harvest could be carried out in a serene way, the maturation of the berries being perfectly completed thanks to a very beautiful back season in September and October.
Blend of the 2018 vintage: 63% Cabernet Sauvignon, 28% Merlot, 9% Cabernet Franc.
The robe is a deep, dark red color with beautiful purple highlights.
The nose is complex and refined, offering notes of black cherry and raspberry, peppery spices, truffle and cardamom.
Soft on the attack, it develops a lot of volume and depth, wrapped in a finely chiseled tannic structure. We perceive greedy flavors of black berries and plum, and it slowly slides on a long and persistent finish. A great Saint-Julien, simply successful.
Food and wine pairing:
Chateau Langoa Barton 2018 would be the perfect accompaniment to a beef onglet with truffle sauce, veal pavé with creamy mushrooms and hazelnut crumble, herb-crusted rack of lamb, or a hind haunch with morels.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, enjoy it with a dark chocolate mi-cuit, a crunchy praline dessert or a royal cake.
Ageing potential and tasting:
Chateau Langoa Barton 2018 has great aging potential, deserving of another 10 years to refine. Its peak will be reached between 2032 and 2035.
However, it is quite ready to be enjoyed now. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it and decant it ideally 3 to 4 hours before tasting.
The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
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