Thomas Barton left Ireland, his native country, in the year 1722 in order to go settle in Bordeaux. He then founded a wine trading company. During the year 1821 his grandson named Hugh Barton acquired the Château Langoa, an elegant residence built in 1758. Its architecture and its 20 hectares of vines planted in the Saint-Julien appellation caught Hughs’ eye, who quickly renamed it “Château Langoa Barton”. During the 1855 classification, Hugh Barton who is passionate about his wine was awarded with the title of “3rd Cru-Classé” (Third classified growth). Six generations later, the story of Barton continues to be written with Anthonys’ daughter and Lilian supported by his two children Damien and Melanie (representing the 10th generation of the Barton family).

The terroir of the Château Langoa-Barton

The parcels that make up the terroir of Château Langoa-Barton are facing the river. The magnificent group of quaterny grapes brings each vintage to maturity, and then the grapes are ruthlessly selected for the Langoa-Barton making. The ploughing  is traditional, without weeding or herbicides. The vines are 57% Cabernet Sauvignon, 34% Merlot and 9% Cabernet Franc.

The vinification process and the know-how

The harvest is entirely done by hand. After the stripping, the grapes are carefully sorted, crushed and placed in thermo-regulated wooden vats, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the amount of pumping and searing according to the vintages. The maceration process lasts for about three weeks and the running off in barrels is done batch by batch. The wine is then aged between 16 and 18 months in French oak barrels, of which 60% are new oak. The cellars are maintained at a temperature of 15°C.