Château Léoville Barton, 2ème Cru Classé, St Julien, 2006
Produced from 74% Cabernet Sauvignon, 24% Merlot and 3% Cabernet Franc, the 2010 Leoville Barton possesses considerably more density and intensity (than Langoa). This is a spectacular effort; massively concentrated with huge extract and tannins, yet there is exquisite balance here. Everything is in perfect harmony - initially quite reserved and tight knit with hints of cut flowers and a melting pot of dark berries and minerals. This is very muscular and correct with wave after wave of cassis and cherry stone fruit; a composed and very classy, large-scaled Leoville Barton with inspiring tannins and lots of backbone.
critic reviews
The 2006 Léoville Barton has an open and sapid nose with a little more delineation than the '06 Langoa. A conspicuous marine scent develops with aeration. The palate is smooth on the entry with fine acidity, quite intense for the vintage with liquorice-laced black fruit and earthy notes. Like the Langoa, the season just denies it the complexity and elegance of a very top vintage on the finish. Still, this is a lovely Barton with a long and peppery aftertaste.
The 2006 Leoville Barton has a deep brick color. It skips out of the glass with cheery, carefree notes of black cherry compote, redcurrant jelly, and cassis, followed by wafts of dried roses, cinnamon toast, and crushed stones. The light to medium-bodied palate has a rock-solid structure of chewy tannins and just enough freshness to support the generous fruit, finishing long and earthy.
Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Chateau Leoville-Barton has a surprisingly rich and opulent bouquet at first, although it calms down with aeration, offering crushed violet and black cherry scents, reminiscent of a fine Margaux. The palate is medium-bodied with a gentle grip in the mouth. Here the class begins to appear with fine balance and poise, but like the Langoa, it lacquers the mouth with tannins and feels very backward, surprising given the vintage. Cellar this for another decade, folks. Tasted January 2016.