Description

• Alcohol %: 13%
• Decant Time: 90 minutes
• Taste: firm tannins, blackcurrant, plum, cocoa, leather, spice, toasted bread, citrus peel, medium body, dense fruit
• Food Matching: Beef (côte de boeuf, ribeye, sirloin), Lamb rack with herb crust, Roasted or braised venison and game, Mature cheddar and aged hard cheeses, Roasted bone marrow dishes
• Grape Variety: Cabernet Sauvignon : 57%, Merlot : 34%, Cabernet Franc : 9%,

Tasting note

朗歌巴頓 2005 帶有典型聖朱利安的端莊與力量感。杯中先聞到烘烤麵包、柑橘皮與果核香，接著是黑醋栗、李子、可可與皮革、香料的氣息。入口飽滿，層次豐富，果實成熟但被勁道的單寧緊緊支撐，舌面能感受到結實而略帶甜感的單寧，收結持久帶鹹香與微苦可可尾韻。 酒莊沿河而建，葡萄園坐落在第四紀礫石坡地，排水與日照條件優越。採用傳統翻土、不使用除草劑的栽培方式，全程人工採收（9 月下旬），分地塊在木槽中控溫發酵，浸皮約三週，再以法國橡木桶陳年約 16–18 個月（其中約六成新桶）。這款酒需要點時間呼吸，醒酒約一小時以上會讓單寧更圓潤、香氣更層次分明。非常適合搭配烤肉、燉煮的紅肉或帶骨牛排。

2005 Château Langoa-Barton is a classic Saint‑Julien with aristocratic poise and considerable structure. Aromas open to toasted bread, citrus peel and fruit stones underlaid by blackcurrant, plum, cocoa and a leathery, spicy character. On the palate it is rich and unctuous, offering layered density and power — ripe fruit meets very firm, succulent tannins and a persistent, savory finish. The estate has farmed its river‑facing plots on quaternary gravel for generations; traditional ploughing is used and grapes are hand‑harvested (20–30 September). Winemaking is parcel‑driven: destemmed fruit is fermented in temperature‑controlled wooden vats with gentle extraction, roughly three weeks of maceration, then élevage of some 16–18 months in French oak (about 60% new). The result is a wine that mirrors its terroir — structured, concentrated and built to age. Decant for around 90 minutes to allow tannins to soften and aromatics to open.

Winery

朗歌巴頓酒莊為巴頓家族世代經營的聖朱利安名莊，歷史悠久、風格優雅。園內分地塊精耕細作，靠近河岸的礫石坡地給予良好成熟度。酒莊強調人工採收、嚴格篩選與分塊發酵，並以法國橡木長時間桶陳以塑造結構與香氣。

Château Langoa‑Barton is a historic Saint‑Julien estate in the Barton family for generations. Founded in the 18th century, the property combines classical Bordeaux tradition with meticulous parcel selection. Vineyards on gravelly slopes overlook the Gironde and winemaking emphasizes careful sorting, wooden vats for fermentation and extended élevage in French oak.