92

Robert Parker

96

James Suckling

1 1

CHATEAU LÉOVILLE BARTON, 2005

SAINT-JULIEN

“This offers aromas of spices, dried dark fruits, meat and berries. Full and muscular on the palate, with strong tannins and a long, long finish. This is very powerful and chewy, but a little bit tight.” - James Suckling 96/100

CHARACTERISTICS

CLASSIFICATION 2nd Grand Cru Classé
GRAPE VARIETIES 73.5% of cabernet sauvignon, 26% of merlot, 0.5% of cabernet franc
AROMAS Dried black fruits, meat, berries, spices
FOOD AND WINE PAIRING Cure red meat, roquefort
WINEMAKING Winemaking in thermo-regulated wood vats depending on the plots. Wine ages then in 60% of new French oak barrels for 16 to 18 months, in a 15 degree cellar.
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

214,00 € T.T.C.
214,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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Vineyard Detail
AGRICULTURE Sustainable
GRAPE VARIETIES

74% of cabernet sauvignon, 23% of merlot, 3% of cabernet franc
VINEYARD SURFACE AREA 50 hectares
ANNUAL PRODUCTION 200,000 bottles
HARVEST Manual
SOIL

Sol composed of gravel hilltop on a gravelly-clayey subsoil
History and anecdotes
In the 19th century, the Leoville estate, in Saint-Julien appellation (Medoc), was one of the largest crus. It was divided in three estates afterwards: Château Léoville Las Cases, Château Léoville Barton, Château Léoville Poyferré. Hugh Barton from Ireland bought a part of the Léoville estate in 1826, which confirmed the Château Léoville Barton’s creation (still the Barton family’s estate). Its wines’ finesse led it to be classified as Second Grand Cru in the 1855 classification.
CHATEAU LÉOVILLE BARTON

Caracteristics

CHARACTERISTICS

CLASSIFICATION 2nd Grand Cru Classé
GRAPE VARIETIES 73.5% of cabernet sauvignon, 26% of merlot, 0.5% of cabernet franc
AROMAS Dried black fruits, meat, berries, spices
FOOD AND WINE PAIRING Cure red meat, roquefort
WINEMAKING Winemaking in thermo-regulated wood vats depending on the plots. Wine ages then in 60% of new French oak barrels for 16 to 18 months, in a 15 degree cellar.
BOTTLE SIZE 75 CL