Saint-Julien

Beef, Lamb, Game (deer, venison), Poultry

The vine plots that make up the Château Langoa Barton terroir overlook the river. The mild temperatures incurring from this proximity imply early ripening, often a sign of good quality. This magnificent outcrop of quaternary gravel brings each vintage to perfect maturity, and the grapes are then rigorously selected before the vinification of Langoa Barton begins.

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.

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.

Since 1821, generation upon generation of the Barton family have written the chapters of Château Langoa Barton. Owners to this day of the renowned Bordeaux property, awarded Grand Cru Classé status in 1855, Saint Julien is where the roots and the heart of the Barton spirit can be felt.