Robert M. Parker, Jr. - 02/05/2011
Jancis Robinson - jancisrobinson.com - Apr-2009
(James Suckling - Wine Spectator - Apr-2009)
Another blockbuster, long-term wine from proprietor Anthony Barton, this 2008 is among the biggest, most back-strapping efforts of the vintage. As with many vintages of Leoville Barton, it is best forgotten for another decade. An inky/purple color is followed by notes of forest floor, camphor, red and black fruits, and a hint of wood. This brawny, masculine-styled St.-Julien possesses huge body, massive concentration, and mouth-searing levels of tannin. However, the tannins are much sweeter than the 2005's were at the same stage, so that should not be an issue as long as potential purchasers exercise patience. This is an impressively pure, classic Bordeaux.
Robert Parker - Wine Advocate - Apr-2009
About this WINE
Chateau Leoville Barton
Léoville Barton's 48 hectares of vineyards are located in the east of the St-Julien wine appellation and lie on gravelly-clay soils. They are planted with Cabernet Sauvignon 72%, Merlot 20%, Cabernet Franc 8%. The wine is matured in oak barriques (50% new) for 18 months.
Since Anthony Barton took over the reins from his Uncle Ronald in the mid 80s, quality has soared at Léoville Barton and the wine has gone from being a solid mid-league performing 2ème Cru Classé to one of the most exciting and scintillating wines in St. Julien.
Léoville Barton is tannic and austere in youth but with time develops the classic cedary character that is the hallmark of St. Julien, along with intensely pure blackcurrant and cassis fruit notes. Léoville Barton's wines are made for extended cellaring and tend to show at their best with 10-15 years of bottle ageing.
St Julien is the smallest of the "Big Four" Médoc communes. Although, without any First Growths, St Julien is recognised to be the most consistent of the main communes, with several châteaux turning out impressive wines year after year.
St Julien itself is much more of a village than Pauillac and almost all of the notable properties lie to its south. Its most northerly château is Ch. Léoville Las Cases (whose vineyards actually adjoin those of Latour in Pauillac) but, further south, suitable vineyard land gives way to arable farming and livestock until the Margaux appellation is reached.
The soil is gravelly and finer than that of Pauillac, and without the iron content which gives Pauillac its stature. The homogeneous soils in the vineyards (which extend over a relatively small area of just over 700 hectares) give the commune a unified character.
The wines can be assessed as much by texture as flavour, and there is a sleek, wholesome character to the best. Elegance, harmony and perfect balance and weight, with hints of cassis and cedar, are what epitomise classic St Julien wines. At their very best they combine Margaux’s elegance and refinement with Pauillac’s power and substance.
Ch. Léoville Las Cases produces arguably the most sought-after St Julien, and in any reassessment of the 1855 Classification it would almost certainly warrant being elevated to First Growth status.
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.