2003 Chateau Langoa Barton

品飲筆記：2003 年朗歌巴頓展現成熟黑果與香料的迷人組合，雪松與香料盒氣息襯托出一抹石墨與野生百里香，入口中段黑李、黑醋栗的甜美被柔和的煙燻橡木與煙草底蘊平衡。酒體由中到飽滿，單寧已經趨於溫潤但仍具結構感，餘韻綿延而優雅。
酒莊故事：巴頓家族在聖朱利安紮根逾兩百年，Langoa-Barton 自 1855 年列為三級名莊，以傳統尊重土地與家族手法聞名，現由家族後代繼承管理，延續細膩工藝。
葡萄園與田地：葡萄園坐落於河畔坡地，第四紀礫石土壤排水佳、利於成熟度集中。園中以傳統犁作管理、不使用除草劑，採嚴格篩選只留最佳果實進桶。
釀造工藝：全園手採、去梗與分級精選後入木桶控溫發酵，發酵約七至十日，浸皮三周左右，之後分批進法國橡木桶熟成約十八個月。釀造沿用傳統補桶與傳統轉桶技法，保留果實純淨與細緻層次。
口感建議：建議醒酒約 45 分鐘，酒體平衡、單寧柔順又有支撐，配烤牛排、香草羊排或陳年乾酪都很合拍。

Tasting Note: The 2003 Château Langoa-Barton opens with an elegant bouquet of cedarwood, spice-box notes, graphite and hints of wild thyme layered over black currant and dark plum. On the palate it shows medium-to-full body with silky, well-integrated tannins and a plush core of ripe black fruit, tobacco and subtle smoky oak. The finish is long and lingering, offering both power and a refined softness.
Producer & History: Langoa-Barton is a historic Saint-Julien estate with nearly two centuries in the appellation and a long family lineage. Classified as a Third Growth in 1855, the estate combines tradition with careful modern stewardship.
Vineyard Notes: Grapes come from gravelly slopes overlooking the river, where quaternary gravels promote ripeness and drainage. Vineyards are worked traditionally with ploughing and no herbicides; rigorous selection in the vineyard ensures only top fruit reaches the final cuvée.
Winemaking & Ageing: Hand-harvested fruit is destemmed, sorted and fermented in temperature-controlled wooden vats. Fermentation lasts 7–10 days with an approximate three-week maceration; the wine is then aged in French oak for about 18 months. Racking follows traditional methods and wines are regularly topped-up to protect freshness.
Serving: Best served after a short decant (about 45 minutes) to allow the aromatics to open. Excellent with roasted, herb-crusted lamb or a bone-in rib-eye with marrow.

Specification

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: cedarwood, spice box, black currant, dark plum, graphite, wild thyme, licorice, tobacco, velvety tannins, silky texture, smoky oak, long finish
• Food Matching: Beef (Côte de boeuf, sirloin), Lamb rack with herb crust, Venison, Rich aged Cheddar, Braised beef with bone marrow
• Grape Variety: Cabernet Sauvignon : 65%, Merlot : 33%, Cabernet Franc : 2%,

Winery

朗歌巴頓酒莊由巴頓家族世代經營，歷史悠久且在 1855 年被列為三級名莊。酒莊重視傳統與細緻管理：手採分級、逐地塊釀造，並使用法國橡木長期熟成，重視土地表現與酒款陳年潛力。葡萄園位於河畔礫石坡，施行傳統犁作、嚴格挑選果實，追求風土與層次感。

Château Langoa-Barton — a historic Saint-Julien estate owned by the Barton family for generations. Founded in the 18th century and classified as a Third Growth in 1855, the estate combines classical Bordeaux tradition with careful modern winemaking. The property emphasizes hand-harvest, plot-by-plot selection and long ageing in French oak to produce elegant, age-worthy wines.