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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.
The first in a trio of great vintages and one that has been rather overshadowed by the 89s and 90s.Definitely the most "classic" of the trio, with many of the wines not being overtly fruit-driven but having levels of extract and concentration that that make them perfect candidates for extended cellaring.
The first half of the year was unusually cold and wet and the vintage was saved by a long, dry, warm summer. Harvesting began in mid September and some of the Cabernets were not picked until the 3rd week of October. Most of the wines are now approaching their plateau of maturity with the pick of the bunch being the Cabernet-dominated Médocs and Graves. Pauillac was particularly successful.