Thomas Barton had been brought up in Curraghmore, Co. Fermanagh and left his native Ireland in 1722 at the age of 27 years old.
He worked with his maternal uncles Thomas and William Dickson who had considerable trade in France. It was in this connection that Thomas was sent to France, first to Montpellier, then to Marseille. He was not therefore pre-destined to be a wine merchant but when in 1725 he went to Bordeaux with its importance as a...
The word ‘Terroir’ means a lot more than just “soil” which is however its primary significance, but it does also include notions of climate, topology and geology. Although some wine producers particularly in the New World tend to discount ‘Terroir’ as an important factor in the quality of a wine, the vineyards of Langoa and Léoville Barton have no other explanation for the differences in character of the two wines.
These can only be explain...
At harvest time the grapes arrive in the ‘Cuvier’ where they are processed and fermented in wooden vats of approximately 200 hectolitres. These big wooden vats are pleasing to the eye and typical of the traditional approach to wine making at Langoa and Léoville Barton. Some years ago it became fashionable to remove wooden vats and replace them with stainless steel. The reason for this was the easier control of temperature during fermentation i...
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