Langoa Barton 2006

Good ruby-red. Pungent aromas of currant, licorice, cedar and chocolate; more complex than the 2007. Sweet, nicely delineated flavors of currant, black cherry and chocolate. Finishes with substantial but ripe tannins and very good length. Today this shows considerably more vinosity than the young 2007.

Bright red-ruby. Currant, black cherry, licorice, tar and minerals on the nose. Juicy, tightly wound and penetrating, with very good intensity but a distinct austerity to the medicinal dark fruit and mineral flavors. Brisk and delineated wine, finishing with firm, building tannins that call for five or six years of patience.

Much like its more famous sibling, Leoville Barton, the 2006 Langoa Barton is a heady, ripe, dense, tannic, powerful wine possessing a deep ruby/purple color as well as aromas of underbrush, damp earth, creme de cassis, and licorice. Rich, layered, and impressive, it will be drinkable between 2013-2030.

Tasted at the UGC. One of my perennial favourites, this does not disappoint even though the nose is just a little too lean for my liking. The palate shows greater promise with ample black fruits, a supple, lithe texture and like Léoville Barton, a surprising amount of grip and persistency. Perhaps not a subtle wine, much more sinewy than recent Langoa's, a wine that wants to emulate and perhaps even surpass its big brother. It will not do that this year...but it will come close, no doubt at its usual very reasonable price. Tasted April 2007.

Very dark crimson. Fresh glossy black cherry aromas. Very well balanced and gracious on the front palate with a nice fragrant dry, racy style. This could easily be Langoa [as indeed it was - I do try not to guess when tasting but this just swamped me with identity]. Very dry finish but not drying. Lift and grace. Just falls away very slightly on the finish. Bone dry - no tarty sweetness.