Château Langoa Barton, 3ème Cru Classé, St Julien, 2018
It delivers classic St Julien flavours bolstered by a beautiful cassis and kirsch like chassis, with undertones of plum, cherry, blackcurrants, tobacco, cedar and brambles. Time in bottle is starting to unfurl earthy tones, of ceps, fallen leaves and graphite. Svelte polished tannins and a saline, creamy finish linger long on the palate.
critic reviews
The 2018 Langoa Barton has a deep garnet-purple color. It is a little closed to begin, unfurling to reveal notes of black raspberries, Morello cherries, and cassis, plus hints of violets and dark chocolate. Medium-bodied and refreshing, the palate is elegantly crafted with red and black berry layers, supported by fine-grained tannins, finishing long and perfumed.
At this point Langoa was really starting to stand out among its peers in St Julien, and it is performing extremely strongly here. Retains the touch of austerity that I found En Primeur, with powerful tannins asserting their presence, but riven through with sappy and smiling raspberry and blackberry fruit. Woodsmoke, liqourice and clove spices show the warmth of the year. Excellent stuff, one to look out for. Technical director François Brehant, consultant Eric Boissenot.
The 2018 Langoa Barton has a deep garnet-purple color and notions of ripe blackcurrants, fresh blackberries and kirsch with touches of bouquet garni, cedar chest and pencil lead plus a hint of crushed rocks. The medium-bodied palate is elegantly styled and refreshing with bright, red fruit and herbal sparks lifting the black fruit and an approachable, chewy texture, finishing savory.
The 2018 Langoa Barton was picked September 21–24 for the Merlot and September 29–October 6 for the Cabernet, then matured in 60% new oak. It remains opulent and high-toned on the nose, retaining those overt blueberry and cassis scents that I remarked upon in barrel. The palate is sweet and charming, though for me it needs a little more grip and backbone on the finish. This is a Langoa-Barton that might be just a little too willing to please at this early juncture, which leaves me speculating what it has in reserve for long-term cellaring.