After the French Revolution, and thanks to the Droit d'Aubaine (Windfall Law) in France, Hugh Barton, an Irish merchant of Bordeaux wines, fulfilled his dream of becoming a landowner in Bordeaux when he purchased vineyards in the Médoc region. Pierre-Bernard de Pontet sold the ''Langoa'' estate to Hugh Barton in 1821 which the latter renamed ''Château Langoa Barton''. This was some time before the famous 1855 classification and it was in fact the building's architecture, elegant façade and harmonious proportions that won Hugh over.

Four years later, in 1826, Hugh purchased a quarter of the former Léoville domaine, the collapse of which was due in part to the French Revolution and in part to a complex inheritance settlement. In buying what would later become Léoville Barton, Hugh only actually purchased the domaine's vineyards since he had no need for the winemaking facilities, already having those at Langoa.

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 (77%), Merlot (20%) and Cabernet Franc (3%).

87% Cabernet Sauvignon, 10% Merlot & 3% Cabernet Franc

Alcohol13°

Dates of manual harvest; From 12th September to 2nd October

Main appreciations

James Suckling: 96/97; Robert Parker: 94/96; Fine Wine: 96/97; Jane Anson: 97; Falstaff: 95

The harvesting is done entirely by hand. After the de-stemming, the berries are carefully sorted, crushed and poured by gravity 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.

A stream of cherries, raspberries and grapefruit... Opulent and rich but with a glamour and class side, wrapped in a lace dress, extremely fine.