This is the second wine of the prestigious Château Léoville Barton, made from younger vines and select parcels to offer a more approachable expression of the estate's signature style. The 2018 vintage benefited from a warm growing season, producing ripe, balanced fruit with exceptional character. Ideal for both immediate enjoyment and short-term aging, it’s a quintessential Bordeaux, perfect for those who appreciate finesse and subtle complexity.
This is the second wine of the prestigious Château Léoville Barton, made from younger vines and select parcels to offer a more approachable expression of the estate's signature style. The 2018 vintage benefited from a warm growing season, producing ripe, balanced fruit with exceptional character. Ideal for both immediate enjoyment and short-term aging, it’s a quintessential Bordeaux, perfect for those who appreciate finesse and subtle complexity.
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This Château is always one of the best selling wines, due to its consistent high quality and the long standing commitment by the Barton family to maintain a sensible pricing policy. The vineyards are intensely planted with 9,100 vines per ha. Aged for 18 months in 60% new oak, this is a balanced and impressive claret, very much in the Leoville style.
This is a blend of 72% Cabernet Sauvignon, 23% Merlot, and 5% Cabernet Franc, offering an attractive nose of vibrant red fruit balsamic, and pencil lead. On the palate, it is structured and well-balanced, with a delightful combination of spicy notes and beautiful black fruit flavours. The wine has a powerful, dense character, yet remains elegant and refined, with a touch of cedar from the French oak aging. Medium-bodied, gentle spice, and smooth tannins, delivering a fine balance between richness and freshness, with impressive length and a silky texture.
This second wine of Château Léoville Barton is made from young vines and select plots not deemed suitable for the Grand Vin. The Merlot was harvested from September 21st to 24th, followed by the Cabernet Sauvignon and Franc from September 29th to October 6th, all by hand. After de-stemming, the berries are carefully sorted, crushed, and fermented in thermo-regulated wooden vats. The fermentation lasts 7 to 10 days, with gentle extraction, and maceration lasts about 3 weeks. The wine is aged for 16 to 18 months in French oak barrels of one wine at a consistent 15°C.
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