2005 Chateau Leoville Barton (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape

    Cabernet FrancCabernet SauvignonMerlot

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV

  • Food Pairing

    Aged CheeseSteakLamb

The Barton family’s passion for wine is reflected in the elegance and consistency of Château Léoville Barton. This estate was classified as a 2nd Grand Cru Classé in 1855 and lies within the iconic terroir of Saint Julien in the Médoc.

The château was built in 1758 by Monsieur de Pontet.  In 1821, Pierre-Bernard de Pontet sold his “Langoa” property to Irish wine merchant Hugh Barton, who renamed it “Château Langoa Barton”.  4 years later, Hugh bought a quarter of the old Léoville estate, purchasing what would become Léoville Barton, Hugh acquired only vineyards. He had no need for wine-making facilities, as he already owned those of Langoa. Many generations of Bartons succeeded one another at the head of the property. However, it is Anthony Barton who is credited with raising the reputation of Chateau Léoville Barton to its current international level.  The Barton story continues today with his daughter, Lilian, and her two children, representing the 10th generation.

The terroir of Léoville Barton is located a gravelly hillside of the Garonne river, facing the Gironde estuary.  The 50 hectares of Château Léoville Barton, are planted on gravel with a clay subsoil and include a high proportion of old vines. The grape variety breakdown is 74% Cabernet Sauvignon, 23% Merlot and 3% Cabernet Franc; the traditional grape varieties of the Médoc.


Cabernet Sauvignon, Merlot and Cabernet Franc grapes are hand harvested.  After de-stemming, the grapes are carefully sorted, crushed and put in thermo-regulated wooden vats, according to their parcels.  The alcoholic fermentation lasts from 7 to 10 days with with pump overs happening as necessary.  Maceration lasts about 3 weeks before the wine is run off into barrels and aged for 16 to 18 months in French oak barrels, 60% of which are new. 

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