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Chateau Leoville Barton 2008

Bordeaux Red Blends from St. Julien, Bordeaux, France
  • WE96
  • JS93
  • RP92
  • WS91
  • CG91
  • WS99
  • WE99
  • D96
  • RP96
  • WE96
  • V96
  • WE95
  • WS94
  • RP94
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3.5 1 Ratings

Winemaker Notes

Critical Acclaim

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WE 96
Wine Enthusiast

A dense, beautifully structured wine. It shows intense, ripe fruit with balanced acidity. It’s the fine tannins that give it such class, surrounding the fruit, promising long aging. This is a classic for Léoville-Barton. Cellar Selection.

JS 93
James Suckling

What a nose! Chocolate, berry, meat and spice aromas. Full body, with soft and velvety tannins and a long, long finish. This is solid and rich for the vintage. A beauty.

RP 92
The Wine Advocate

Typically extracted and powerful (which is atypical in a vintage such as 2008), this offering may lack charm, but it is “locked and loaded” with plenty of background oak, huge black cherry and black currant fruit, medium to full body and a boatload of tannin. Forget it for 8-10 years and drink it over the following three decades.

WS 91
Wine Spectator

Alluring, with warm fig sauce, plum and currant paste notes liberally laced with espresso bean and dark roasted vanilla bean notes. Fleshy but focused, with the roasted edge adding definition and length.

CG 91
Connoisseurs' Guide

Very much like its close cousin from Langoa Barton, this a big, beefy, well-extracted wine that comes with no small measure of chalky astringency, but it is deeper in fruit with strong themes of sweet, well-ripened blackcurrants surviving the tannins that presently hold sway. It is not and will not be for some time one that will invite drinking, but it has the look of a classic west-side claret that should shine some ten to twelve years hence. It is a better choice than Langoa Barton.Reviewed: March 2011

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Chateau Leoville Barton

Chateau Leoville Barton

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Chateau Leoville Barton, , France - Bordeaux
Chateau Leoville Barton
In 1826, Hugh Barton, already proprietor of Chateau Langoa, purchased part of the big Leoville estate. His part then became known as Léoville Barton. Six generations of Bartons have since followed, and continued to preserve the quality of the wine, classified as a Second Growth in 1855.

In 1983, Anthony Barton, the present owner, was given the property by his uncle Ronald Barton who had himself inherited it in 1929. Anthony Barton's daughter Lilian Barton Sartorius now helps her father in managing the estate. Together, they maintain the traditional methods of winemaking, producing a typical Saint-Julien of elegance and distinction.

A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exist, made mostly from Greece’s plentiful indigenous varieties. Still suffering for centuries after Ottoman rule, the modern wine industry did not truly begin here until the late 20th century, after a mass influx of newly trained winemakers and investments in winemaking technology. The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is often moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, often necessitating irrigation.

Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include soft and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SIM103711_2008 Item# 103711

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