Château Langoa Barton

At Château Langoa Barton, winemaking involves the Barton family, the technical director, and consulting oenologist Eric Boissenot.

Located in the Médoc, 30 km north of Bordeaux, the 20-hectare estate has gravel soil over a clay subsoil. Vineyards are planted with 54% Cabernet Sauvignon, 35% Merlot, and 11% Cabernet Franc at 9,100 vines per hectare, with the oldest parcel dating from 1953. Holding HVE certification, the property practices sustainable viticulture with minimal inputs, complete plowing, and organic fertilizers, and has farmed over 15% organically without synthetic products since 2012. Harvesting is done entirely by hand with nearly 120 pickers. Winemaking uses a gravity-fed vat room with temperature-controlled wooden vats. Wines are aged 18 months in French oak barrels (60% new), racked every three months using the traditional candle method, fined with three to six fresh egg whites per barrel after 14 months, and bottled at the Saint-Julien estate in June.