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Wine Description
The Story
The 50 hectares of Léoville and 17 hectares of Langoa, planted in gravelly soil with a clay sub-soil, include large proportions of old vines in order to obtain the best possible quality. The grape varieties is 74% Cabernet Sauvignon, 23% Merlot and 3% Cabernet Franc for Léoville Barton, while Langoa Barton’s terroir is shared as follows 57% Cabernet Sauvignon, 34% Merlot and 9% Cabernet Franc. Both properties have the same vinification methods.
The wines are typical of the Saint-Julien area, well balanced wines with subtle bouquets and flavours; the emphasis being on elegance and finesse rather than on power and extraction. This is achieved by picking the grapes at their maximum ripeness and allowing the fermentation to take place at a controlled temperature of 30/32°C. Although excessive extraction is avoided by removing the juice from the skins at the appropriate time, the wines have a lovely deep colour, excellent structure and sufficient tannins to ensure good ageing potential.
Vintage 1956
BORDEAUX / Due to the climatic conditions and the breeding of the vines, Bordeaux produced fine and concentrated wines in 1952, 1953 and 1955. 1956 is a historic year, because it marks the beginning of a new era for Bordeaux. The reason for this paradigm shift was the shock caused by a -20°C cold spell in Bordeaux in February 1956 which killed a large swath of vines. Saint-Émilion and Pomerol were the hardest hit. Regions least affected by the killing frost still faced a delayed growing season and a cold, rainy summer. Any hope of having even a mediocre year was lost.
