- CRITICAL REVIEWS
- WINEMAKER NOTES
JD
94
Jeb Dunnuck
A soft, seamless, beautifully textured Saint-Julien, especially in the vintage, the 2019 Château Langoa Barton gives up lots of red and black currant fruits as well as textbook damp earth, leafy herbs, chocolate, and spring flowers. It's complex, medium to full-bodied, has beautiful tannins, and no hard edges. Drink this beauty any time over the coming 20-25 years. The blend is 67% Cabernet Sauvignon, 26% Merlot, and the rest Cabernet Franc. Reviewed by Jeb Dunnuck. Issue date: November, 2022. Drinking window: 2022 - 2047.
RP
94
Robert Parker Wine Advocate
(Rating 94+). A timeless classic for patient readers with cold cellars, the 2019 Langoa Barton is performing beautifully in bottle, unwinding in the glass with a rich bouquet of cassis, plums, cigar wrapper, pencil shavings and loamy soil. Medium to full-bodied, deep and elegantly muscular, its concentrated core of fruit is framed by lively acids and ripe, powdery tannins that assert themselves on the youthfully firm finish. Forget it for a decade and reap the rewards for the following four. Reviewed by William Kelley. Issue date: April, 2022. Drinking window: 2029 - 2065.
V
93
Vinous
The 2019 Langoa Barton has closed down a little on the nose since I tasted it from barrel, offering blackberry, black olive and sandalwood, quite pastille-like in style. The palate is medium-bodied with supple tannins and beautiful definition but less structure than I remember out of barrel. Quite saline toward the finish, with a dash of white pepper. A delicious, classically-styled Langoa-Barton. Very fine. 13.92% alcohol. Reviewed by Neal Martin. Issue date: December, 2021. Drinking window: 2026 - 2055.
2019 Chateau Langoa-Barton, Saint-Julien, France
BLENDING
67% Cabernet Sauvignon
26% Merlot
7% Cabernet Franc
DATES OF MANUAL HARVEST
From 21 to 26 September (Merlot) then from 30 September to 8 October.
NEW BARRELS
60%
TASTING
Expressive note of fresh red fruits. Good concentration, fine tannins delicacy, freshness and good acidity.