Chateau Langoa Barton 2006

Winery Background and History

Château Langoa Barton, a distinguished Third Growth estate from the 1855 Bordeaux Classification, is located in the Saint-Julien appellation of the Médoc region in Bordeaux, France. Established in 1821 by Hugh Barton, the château has remained under the stewardship of the Barton family for over two centuries, making it one of the few estates still owned by the original family since the classification. The Bartons also own the neighboring Château Léoville Barton, and both estates are renowned for producing wines that exemplify the elegance and complexity characteristic of Saint-Julien.

Producer and Winemaker

The Barton family’s commitment to quality winemaking is evident in their meticulous vineyard management and traditional vinification techniques. The estate is currently managed by Lilian Barton Sartorius, who continues the family legacy with a focus on producing wines that reflect the unique terroir of Château Langoa Barton.

Vineyards and Microclimate

Château Langoa Barton’s vineyards cover approximately 18 hectares, planted with 57% Cabernet Sauvignon, 34% Merlot, and 9% Cabernet Franc. The vines thrive on deep gravel soils over a clay subsoil, providing excellent drainage and promoting deep root systems. The proximity to the Gironde estuary moderates temperatures, creating a favorable microclimate that reduces the risk of frost and ensures even ripening of the grapes. The 2006 growing season experienced a cool spring and early summer, leading to delayed flowering. However, warm and dry conditions in August and September allowed for optimal ripening, resulting in a balanced and structured wine.

Grape Varietals

The 2006 vintage is a blend of approximately 65% Cabernet Sauvignon, 30% Merlot, and 5% Cabernet Franc.

Vinification & Aging Methods

Harvesting was conducted manually to ensure the selection of optimal fruit. Fermentation took place in temperature-controlled stainless steel vats, with each plot vinified separately to preserve the distinct characteristics of the terroir. The wine underwent malolactic fermentation to enhance complexity and stability. Aging occurred in French oak barrels, with approximately 60% being new oak, allowing for gradual maturation and integration of flavors. After bottling, the wine was further refined before release, ensuring it reached the consumer in optimal condition.

ABV (Alcohol by Volume)

Approximately 13%.

Tasting Notes

The 2006 Château Langoa Barton presents a lifted nose of small dark cherries, blackberry, incense, and marmalade, exhibiting a lively character. The palate is medium-bodied with supple tannins, ripe fruit, and impressive density, leading to a firm grip. This wine coats the mouth with tannins while maintaining balance, suggesting it would benefit from additional bottle aging.

Food & Wine Pairing

This wine pairs beautifully with roasted lamb, grilled beef, and game dishes. Its balanced structure and depth complement hearty meat dishes and rich sauces, making it versatile for various culinary pairings.

Service Methods and Temperatures

Serve at approximately 18°C (64°F). Decanting for about an hour before serving is recommended to allow the wine to fully express its aromatic profile and complexity.

Storage and Aging Potential

With proper cellaring, the 2006 Château Langoa Barton can develop additional complexity over the next 10-15 years, reaching its peak between 2016 and 2026.

Scores

• Wine Advocate: 91 points

• Wine Enthusiast: 91 points

• Wine Spectator: 91 points

• CellarTracker: Average of 90.1 points based on 96 community reviews

Product Code: FRLGBRWBLD2006ST004