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| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by Old Wine Maven on 10/7/2023: Gorgeous text book past peak claret nose on open, a bit thin / acidic on the palette. But over the course of 2 hours over dinner the wine blossomed into a wonderful ‘66. Past peak for sure, but graceful, dried cedar box, dried fruits, medium finish. Acquired in 1970, so bottle condition / storage was not an issue. Very high shoulder fill. A testament to both this Chateau, and the often overlooked ‘66 vintage. (437 views) | | | Tasted by jhrabideau on 1/18/2023 & rated 95 points: Bottle filled to high shoulder. Cork came out cleanly.
On the nose, wonderful tertiary aromatics--sandalwood, cardamom, balsam, allspice.
In the glass, shows unexpected significant bricking at the rim, but with a core of deep red. Aromas of red and black cherry and lingonberry forward, picking up big, deep tertiary aromatics mid-palate--waves of sandalwood, frankincense, cardamom, allspice and pine forest--with more of the same echoing aft.
Tannins resolved, but still present, providing a minerality knitting this all together on the palate. Absolutely ethereal. (701 views) | | | Tasted by englishman's claret on 9/11/2021 & rated 93 points: The 1966 Léoville Barton showcases the freshness and svelte profile which typifies the vintage. Here the nose too offers a red fruit profile - red cherry and tangy redcurrant preserves - with a panoply of pine forest, cedar, cardamom, and leather. So fresh and drinkable now, those famous 1966 tannins having finally melted away. (2863 views) | | | Tasted by Burgnick on 9/10/2021 flawed bottle: In magnum. Maderized. (1964 views) | | | Tasted by jreis on 4/25/2020: From a 375. Have opened a couple of these in the last 6 months, and most have been DOA. This bottle had better fill and is very intriguing. Very pale translucent rim but still some dark color at its core.
Soy, faded leaves, spicy tobacco and black earth on the nose. Fully tertiary flavors on the palate, with nice crisp red fruit, soy and hints of spice. Lovely old claret. (2735 views) | | | Tasted by vagrantone on 12/25/2019 & rated 92 points: Another great showing for this wine in the traditional, elegant style.
Aromatics dominated by earthy, cigarbox and mushroom aromas. Impeccably balanced, long pleasant finish.
Cork in decent condition, high neck fill.
Decanted one hour prior to dinner.
Not holding on too much longer. (2695 views) | | | Tasted by vagrantone on 7/22/2019 & rated 92 points: High neck fill.
cork came out in one piece in good shape.
Decanted just prior to serving.
Classic St Julien profile just a little on the decline: tannins mostly dissolved, fruit drying up just a little but beautiful evolved cigarbox and spicy notes. Excellent complexity. Very elegant wine. Drink up (2751 views) | | | Tasted by MC2 Wines on 5/29/2019: Route 66 - Bordeaux Exploration (Vaucluse Townhouse): Saints B: Came across as a bit more aged than some of the other wines to me. Some of that saddle oil. A bit of must. Still tasty, but not quite at the same level. (2700 views) | | | Tasted by MC2 Wines on 5/24/2018: From the oenotheque machines at Hedonism in London. I was excited to try this one. ‘66 is an underrated year I think. Unfortunately a bit over the hill (note it had been in the machine for 4 days so not saying the vintage is). From a half bottle. Still the dried fruit and potpourri and leather but also that touch of the bad acidity. (3188 views) | | | Tasted by overhill on 4/24/2015 & rated 90 points: Poker night and Chris graciously popped a 1966 Cos and 1966 Leoville Barton.
In line with recent CT notes, the Leoville was the more lively wine and showed greater body and balance. It needed at least an hour in the decanter and was still developing three hours later. Slight barnyard, old baseball mitt, dried rose petals, Asian spice, and some acetate on the nose. After some air it had nice weight with good acidity for the finish. I got weird flavors, including tomato paste, but I guess that's part of the experience of an old wine from an off vintage.
The Cos was well past it's prime. Neat mix of Barnyard, leather, cedar, and spice on the nose. The palette seemed to have faded years ago and offered little to compete with the remaining tannins.
The Cos had a better fill by at least half an inch but the cork on the Leoville was in better shape and came out in one piece.
Both paired great with Thai takeout. (5267 views) | | | Tasted by englishman's claret on 12/25/2014: a tired half bottle (5269 views) | | | Tasted by THA on 10/30/2012: LJ's Annual Luncheon (RDG): From magnum. Consumed with Anthony Barton, who had nice things to say about the wine. I sat at the table of the original purchaser of the bottle, and it had hibernated in his cellar since he purchased it. A fine example of mature claret -- a gentleman of a wine. Delicate and lovely. The Barton was the most "perfect" of the three '66s poured -- the tired fruit, acid, and tannin all still in balance. Maybe a once in a lifetime experience! (6713 views) | | | Tasted by johnwine on 9/1/2012 & rated 95 points: This is a stunning Bordeaux now in its 46th year. The wine was still tightly constructed expressing elegance and breed. The nose was ebullient with scents of roses and lilacs and dark cherries with tobacco and cedar. The taste was ripe and filled with cedary black cherries, currants and wild mushrooms with a hint of cigar box. WOW! The French are world class wine makers. (6085 views) | | | Tasted by RayOB on 6/12/2012 & rated 90 points: Anthony Barton Dinner (Texture London): Anthony Barton said that it was from his Uncle's time and not one of his. In those days there was not a lot of money to spend on barrels or other items.
The wine was lovely for such an elder statesman. Slightly fading but still has all the elements of a classic bordeaux. (4683 views) | | | Tasted by LWI on 1/21/2012 & rated 91 points: A Weekend in Excess; 1/20/2012-1/21/2012 (Trondheim, Norway): In neck. Wine Society botteling. Slightly darker than Lascobes; Shy nose, some spices and decaying logs; rather light in the mouth, refreshing, moderate body, the acidity carries the wine (5218 views) | | | Tasted by gasman on 5/12/2011 flawed bottle: The fill was mid shoulder and appeared red in bottle. Cork totally wet to the top. Used the Durand and cork came out fine. Nice dark burgundy color but dead as a door nail. Watched in over 3 hours and did not improve. Worth a shot at $70. (4269 views) | | | Tasted by englishman's claret on 12/28/2008: Ruby center, brick at edge. Cedar, tobacco, leather, very "lower Radcliffe Camera" kind of profile - old books. On the nose and palate, a lot of the primaries are faded, but some redcurrant still remains. What a comforting wine!
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0 = undrinkable, 1 = poor, 2 = mediocre, 3 = good, 4 = very good, 5 = superb (3772 views) | | | Tasted by kstoddard on 7/26/2008 & rated 87 points: Base neck fill. Cork was correct but unfortunately broke off into two pieces. Very dark in color which was surprising for its age. Tastes of blackberry, blackcurrant, leather, tobacco and earth. Very mature fruit on the palate and finish. A touch flat and tired with not much depth or elegance. In good shape but not really in my wheelhouse tonight. Held up for about 45 minutes in the glass and then started to degrade. (3295 views) | | | Tasted by jeff nowak on 7/26/2008: drunk along side a 52 haut brion, this was remarkably similar in it's disposition. expressive, mature nose of leather, great color, nice midpalate structure, and then a finish that dropped like a jumper off the cliffs of mohr. (3385 views) | | | Tasted by ERoss on 12/4/2006 & rated 90 points: Leoville Barton Vertical; 12/4/2006-12/5/2006 (Spencer's): A nice, well balanced old-style Bordeaux. Lightish in color, with pleasing aromatics of strawberry and leather. Certainly not getting any better, but a testament to the staying power of aged Bordeaux, even in less celebrated vintages. (5272 views) | | | Tasted by Spencer on 12/4/2006 & rated 91 points: Fully mature and resolved. Well balanced, complex, with and with a surprising amount of fruit left. Well-cellared bottles should last a little longer, but I would drink this up soon. (3747 views) | | | Tasted by bestdamncab on 7/6/1991 & rated 85 points: 1966 BORDEAUX (Walnut Creek, Ca.): Brick red color in the glass, nice fruit, on the nose, rich, luscious fruit, nice fruit on the finish, hint of acid on the finish. (153 views) | | | Tasted by MicklethePickle on 12/29/1989 & rated 77 points: With MPL and BLR at S&F survey of '66 Bordeaux. Good mature ruby. Very herbal aroma, bordering on the objectionable. Ditto on the palate. Not my style. 5-8-10-4: 77/100. (334 views) |
| Château Léoville Barton Producer website - Read more about Chateau Leoville BartonRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Julien VdB
Read more detailed information on St. Julien and its wines The seventeenth century pioneers Traces are to be found of a Saint-Julien de Rintrac, perhaps Saint-Julien's earliest name, as from the thirteenth century. But we have to wait until the seventeenth century pioneers, urban and rural aristocrats, discover the exceptional merits of these terroirs.
Traces of this system still exist today in the structure of estates within the appellation: by the side of the two villages of Beychevelle and Saint-Julien, the large estates are heavily preponderant, representing more than four fifths of the total surface of vineyards.
The terrain is practically identical over all the commune. Only the proximity of the estuary, sometimes close, sometimes further away, can cause slight variations in climate. In fact, Saint-Julien-Beychevelle's layer of gravel takes the form of a huge rectangle over 3 miles long and 2 miles wide. And the alluvial deposits are particularly well fragmented into ridges of Garonne gravel of the early Quaternary. Accordingly, the vines are safeguarded from stagnant water.
The wines from the Saint-Julien appellation may be recognized by their unparalleled bouquet, particularly harmonious and mild. They have a fine deep colour and combine the finesse of their aromas and a solid constitution. They have body, are very rich in flavour and have a delicious and delicate bouquet.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Saint-Julien appellation of controlled origin, red wines must:
- come from the commune of Saint-Julien and from precisely defined parcels in the communes of Cussac, and Saint-Laurent, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions: grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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