Chateau Langoa Barton 2015

1722 - Thomas Barton left his native Ireland to settle
in Bordeaux, founding few years later a wine merchant
company - that still bears the name Barton today.
1821 - His grandson, Hugh Barton, purchased
Château Langoa, an elegant residence built in 1758.
He was seduced by the architecture and its 20 hectares
of vines planted in the Saint-Julien appellation. His
passion and pride in his wine were only to grow when
he saw Langoa awarded the rank of "Third Classified
Growth" in the historic 1855 classification. 6
generations later, the Barton story continues with
Anthony's daughter, Lilian, and her two children, now
writing the chapter of the 10th generation in
Bordeaux.
TERROIR AND VINEYARD
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%.
VINIFICATION
The harvesting is done entirely by hand. After the destemming, 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 socalled "à l'esquive" method.

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