Chateau Langoa Barton 2009
- Producer Chateau Langoa Barton
- Country France
- Region Bordeaux
- Appellation Saint-Julien
- UPC 0 15643 42453 3
Log in to view pricing and order online
Don't have an account? Register here
Item# 1699-09
Wine Advocate
91pt
Wine Enthusiast
93pt
History
Thomas Barton who had been trading since 1600s with Bordeaux, which was an important trading port on the Atlantic coast, left his native Ireland to settle in Bordeaux. In 1725, he created the negociant company and become in twenty years an influential figure of the wine trade, whose reputation far exceeded the French and even European borders.
His grand-son Hugh succeeded him in 1786, at the age of twenty years, and strengthened the family business trading. With his energy and efficiency, Hugh Barton consolidated his fortune and decided to acquire vineyards in the Médoc region. Chateau Langoa, an elegant house built in 1758, is the archetype of the Bordeaux style of the eighteenth century. Its architecture and harmonious proportions seduced (or charmed) Hugh who acquired it in 1821 and renamed "Chateau Langoa Barton".
Afterwards, three generations succeeded at the head of the vineyard, but it is thanks to Ronald Barton's accomplishment that the integrity of vineyards remained during the difficult years of the interwar period.
Anthony Barton, the current owner, born in Ireland, joined his uncle in France in 1951 to integrate the trading house and assist him in the direction of the property.
Today, the complicity between Anthony and his daughter Lilian Barton-Sartorius, strengthens and enhances the international reputation of Langoa Barton. Melanie Barton-Sartorius, oenologist and Anthony's granddaughter represents the tenth generation of Barton in Bordeaux.
His grand-son Hugh succeeded him in 1786, at the age of twenty years, and strengthened the family business trading. With his energy and efficiency, Hugh Barton consolidated his fortune and decided to acquire vineyards in the Médoc region. Chateau Langoa, an elegant house built in 1758, is the archetype of the Bordeaux style of the eighteenth century. Its architecture and harmonious proportions seduced (or charmed) Hugh who acquired it in 1821 and renamed "Chateau Langoa Barton".
Afterwards, three generations succeeded at the head of the vineyard, but it is thanks to Ronald Barton's accomplishment that the integrity of vineyards remained during the difficult years of the interwar period.
Anthony Barton, the current owner, born in Ireland, joined his uncle in France in 1951 to integrate the trading house and assist him in the direction of the property.
Today, the complicity between Anthony and his daughter Lilian Barton-Sartorius, strengthens and enhances the international reputation of Langoa Barton. Melanie Barton-Sartorius, oenologist and Anthony's granddaughter represents the tenth generation of Barton in Bordeaux.
Ageing
16 to18 months in French oak barrels in a cellar kept at constant temperature of 15°C.
Percentage of new barrels: 50/70% according vintages.
Topping 3 times a week.
Barrel to barrel racking.
Fining in the barrels with fresh egg whites.
Percentage of new barrels: 50/70% according vintages.
Topping 3 times a week.
Barrel to barrel racking.
Fining in the barrels with fresh egg whites.
Harvest
Work in the vineyards: traditional ploughing, no weed killing, reasoned additives.
Pruning: double cane pruning adapted to the vigor of the vines.
Manual harpening, topping and reasoned deleafing.
Manual harvesting follow by successive sorting operations of the grapes. De-stemming, crushing and fermenting plot by plot.
Pruning: double cane pruning adapted to the vigor of the vines.
Manual harpening, topping and reasoned deleafing.
Manual harvesting follow by successive sorting operations of the grapes. De-stemming, crushing and fermenting plot by plot.
Vinification
Wooden vats room with thermo-regulation system.
Alcoholic fermentation lasting 7 to 10 days with twice daily pumping over.
Maceration about 3 weeks.
Drawing off into the barrels lot by lot.
Alcoholic fermentation lasting 7 to 10 days with twice daily pumping over.
Maceration about 3 weeks.
Drawing off into the barrels lot by lot.