CHÂTEAU LEOVILLE BARTON 2018
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Château Léoville Barton 2018
The nose is intense, expressive on minty, spicy and black fruit aromas. On the palate, the flavors of blueberry and blackcurrant are enhanced and the hint of white pepper will surprise you. The tannins are delicate and velvety. The wine is straight, well-balanced and its power is exponential.
VARIETIES: 82% Cabernet Sauvignon, 18% Merlot
REGION: St-Julien, Bordeaux, France
AGEING: Aged between 16 and 18 months in French oak barrels of which 60% are brand new
GUARDING POTENTIAL: Enjoy now or will cellar well up to 20 years
SERVE: Serve at 16 – 18ºC
FITS TO: Steak with Béarnaise Sauce, Gouda, Prime Rib
CRITICS SCORES: 97/WS, 97/JS, 97/WE, 97/JD, 96/D, 94/RP
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2ᵉ Grand Cru Classé – 1855, St-Julien Appellation | Range | Château Léoville Barton
ALMOST 200 YEARS OF HISTORY IN BORDEAUX
The Barton family’s passion for wine is reflected in the elegance and consistency of Château Léoville Barton. This estate was classified as a 2nd Grand Cru Classé in 1855 and lies within the iconic terroir of Saint Julien in the Médoc.
The vineyard nestles in the heart of the St Julien terroir among the most beautiful slopes of Garonne gravel, facing the Gironde river. The clayey gravel subsoil allows excellent growing conditions whatever weather the vintage brings. The plowing is traditional, without weeding or herbicide. The grape varieties are Cabernet Sauvignon (74%), Merlot (23%) and Cabernet Franc (3%).
The harvesting is done entirely by hand. 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. 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.
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