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| | Vintage | 2010 |  Label 1 of 614 
 | | Type | Red | | Producer | Château Léoville Barton (web) | | Variety | Red Bordeaux Blend | | Designation | n/a | | Vineyard | n/a | | Country | France | | Region | Bordeaux | | SubRegion | Médoc | | Appellation | St. Julien | | UPC Code(s) | 015643259227, 031259027562, 031259043272, 2448874002597, 3277034831857, 3453521252545, 3550871203491, 3660327010419, 3660327010815, 3660327011010, 3660327011515, 400002600428, 4000139370209, 4000147190325, 639737585568, 649944125341, 714153178928, 8285327011010, 990302477850 |
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 233 notes) - hiding notes with no text | | | Tasted by Schiffy on 5/13/2024 & rated 95 points: Blackberry fruit with notes of violet, tobacco and forest floor. Gains more complexity after an hour decant with additional notes of dried cherries and vanilla. Tannins are super smooth…this wine is entering its premier drinking window. (597 views) | | | Tasted by tedcholl on 5/13/2024 & rated 93 points: 77% CS, 21% Merlot, 2% CF. Classic Bordeaux in every way. blackberry blackcurrant cassis earthy tobacco leather cedar cigar box. Delicious. (899 views) | | | Tasted by WineTraveler42 on 5/2/2024 & rated 96 points: Opened 3 and a half hours before drinking. Decanted an hour before dinner. Beautiful garnet color. Well balanced alcohol and acidity. Solid tannic structure. On the nose and palate VERY tight at first. As it opened, tobacco and tar brightened quickly into dark fruits and then cassis, progressed to eraser/menthol (light) with hints of chocolate, acacia, musk, slightly floral as it opened. Wow. Gorgeous. (1819 views) | | | Tasted by seethree on 4/25/2024 & rated 97 points: Won WOTN. Decanted for 2 hours prior to serving. Drinking well now and still has years to go (2154 views) | | | Tasted by A&C on 4/19/2024 & rated 94 points: This was lovely, and paired very well with a rack of lamb, radicchio in gruyere sauce, and a table-side dressed homemade ceasar salad. Greg made the lamb, Jim made the ridicchio and I made the ceasar. The wine paired especially well with the lamb. Delicious stuff. Still a baby, and lots left here for the long haul. (2454 views) | | | Tasted by mwneil on 3/20/2024 & rated 92 points: Ft Wayne Dinners; 3/19/2024-3/20/2024: Drank over 2 nights with other wines, better on the second day but still a bit tart, good fruit, nice tannins, complex flavors, would drink again. (3940 views) | | | Tasted by WestfalenGG on 3/19/2024 & rated 92 points: Too young. Compared to the 2009, the 2010 seems to need several more years to show its full potential. (3915 views) | | | Tasted by Elkcims on 2/28/2024 & rated 96 points: 2 hour decant enjoyed over 2 days. Inky black and concentrated, yet with finesse on the mid palate and finish. Black currants, lead pencils, charcoal, and mocha. Outstanding. (4230 views) | | | Tasted by Motz on 2/10/2024 & rated 95 points: Drank over two days, alongside the same vintage Trotanoy and Fattoria Galardi Terra di Lavoro.
From the outset this showed more like Left Bank Bordeaux than the Right Bank-like Pomerol. Oozing blue, purple, and black fruits, violets, Cabernet Sauvignon markers, cut tobacco, dark chocolate ganache, black earth, and wood. Generally, broad, leaning modern, and while powerful, light on nuance.
Opulent and bracing. Juicy and ripe. Saturated, though not as much as the same vintage Pontet-Canet tasted recently. Medium acid and tannin. Oak persists at all phases. The berry-ganache melange appealed...but did not satisfy the craving for Left Bank soul. Overall, a two or three trick pony, thus somewhat monolithic.
No significant change on the second day. Technically, exceptional...deeply boring. It outpaced the Pomerol on both days. The Italian offering exposed the fluff of both Bordeaux.
Evolution? Certainly possible over the next several years. Increased precision and range? Unlikely. Not a three decade wine. Drink by 2032 or so...perhaps through 2035. (4895 views) | | | Tasted by Whinealot17 on 1/21/2024 & rated 98 points: Decanted 1hr before pairing with a lamb dish. Big mushroom and earthy notes on the nose when opening, as well as big, smooth tannins and great acid on the pallet. After an hour, the fruit presented itself with black raspberries and in the background, cassis, but the earthy notes were still at the front. After 1.5 hours the fruit came forward and some baking spices hid in the background. From 2-3 hours the fruit and baking spices were the main players with the earthy notes in the back. Very long finish with a bit of eucalyptus at the end.
Overall, amazing and intriguing wine that developed over 3 hours in such a cool way. The tannins were cut down by the fat of our meal and it was a special pairing. (5055 views) | | | Tasted by WineKnut on 1/20/2024 & rated 95 points: WOTN for me in a crazy mixed up tasting line up of different prices, varietals, decades and regions. Had tasted 2000 LB some time ago with some folks in the group and wanted to share two more LB's from more recent decades.
3 hour decant and fine sediment. Medium bodied and showing just a tiny bit of garnet compared to the 2020 LB in side by side comparison.
Powerful cassis, dark berries, licorice, leather, strong graphite, and structure for the long haul. Where I found the 2000 to be quite earthy, the '10 had more fruit against it's secondary development, but not enough to push it into modern territory. Classic Bordeaux from a classic vintage.
I think this may be about 5 years out from peak for my palate. (4866 views) | | | Tasted by galewskj on 1/6/2024: $100+ vs 3.0: Slow O'd for an hour or two, and hence no score. Others held this longer than me and seemed to enjoy it. All I can say is that there is some old school Bordeaux character in there that might be great in 2030+ plus a good decant. (5656 views) | | | Tasted by MN Wine Junkie on 1/6/2024 & rated 94 points: $100+ Tasting (Liz's House): This was PnP, which was a shame because it developed more as the night progressed, but still did not reach its peak even for this young wine. Nose initially showed (with coaxing) some dark fruit, lots of earth and some purple florals along with anise and spice, after an hour and a half, it developed more earthy notes with some tobacco and leather. On the palate, it initially showed mostly tertiary notes with tar, licorice and earth dominating and dark and red fruit lurking in the background. After an hour and half, the fruit started coming to the forefront with cassis and black and red currant starting to show better along with some gravel. Also, the tertiary flavors (still slightly dominant) were more balanced out by the fruit.
As a side note (mostly to myself), I typically expect more tertiary flavors to emerge with time and fruit to fade. However, this was just the opposite as the fruit actually became more prominent (although additional tertiary flavors did emerge - mostly gravelly notes). I think this would greatly benefit from at least another 5 years of bottle age, and likely even more than that.
94-95 for me today (after time in the glass...initially maybe 90-92). This needs time or a pretty long decant. If drinking soon, I would give it at least 3 hours. Although personally, I wouldn't open one now. (5446 views) | | | Tasted by 3daywinereview.com on 1/6/2024 & rated 94 points: Liz's Annual $100 Plus Tasting (Minneapolis, MN): Funk in the house and love it with Chesnuts, minerals, sweet cherries, earth and tobacco. Medium to long finish. Love this wine! (4822 views) | | | Tasted by wino121 on 12/22/2023 & rated 90 points: Vinturied into decant, consumed over several hours.
That said, pretty enough on the nose, but it was seriously thin, lacking structure mid thru the finish for a wine of this pedigree and age.
This would be acceptable for a $39 BDX…not this one though..disappointing.
No sign of age at this point. Not sure where it goes in the long haul
Paired with an aged bone in tomahawk.
It did not hold well up to the tannins in the meat.
Drink now thru?? (3707 views) | | | Tasted by smenzies on 12/17/2023 & rated 96 points: Decanted 1 hr. Beautiful fruit without bone dry tannins. A lovely elegant Bordeaux deserving the accolades .. in my opinion best drinking now to next 5 years (3829 views) | | | Tasted by 87tellub on 11/17/2023 & rated 93 points: Decanted it and it sat for a couple hours. Dark ruby color. Nose has graphite, mint and eucalyptis, cocoa powder, slightly funky, mushroom. Lots of restrained power on the palate, silky and no more than medium in body. Finish has loads of black licorice. Structured, but in its window. Did shut down a bit 2-3 hours in.
On N2 the nose is showing really nice layers of complexity.
On N4 had about 1/4 a glass left. Best showing. Very resolved, some violet, lavender, purple fruits and coffee notes.
I'd say still give it more time or a real long decant. (4326 views) | | | Tasted by Tsliwinski on 11/1/2023 & rated 96 points: Oh La La. This is in rare form. Full throttled fruit with nuanced game and forest floor. Long, lingering lush finish. Superior! (5283 views) | | | Tasted by TXRDW on 11/1/2023 & rated 94 points: As I transition from big, bold Napa cabs to old world Bordeaux I struggle to come up with the right notes and descriptions of what I’m tasting. But what a transition it is! This Leoville Barton by Napa standards is quite old, but as I taste the wine it comes across as not quite ready, not even close to its prime. In fact, had I not saved quite a bit of the bottle for the next evening I don’t think I would have had even a sense of its potential. What a great wine it should be, as the next day I picked up notes of dark fruit and cassis, a pleasant finish and a completely different sense than I do with the more fruity and in your face Napa wines. My takeaway is that there is a premium for nuance and subtlety in these older Bordeaux wines that I am certainly learning to appreciate. (5187 views) | | | Tasted by Jeff Leve on 10/5/2023 & rated 95 points: Crisp, crunchy, vibrantly styled, classic Bordeaux that is concentrated, full-bodied, bright, and lifted, with a core of sweet red fruits, spice, and cigar box aromatics. Still youthful, if you prefer more fruit with crunch, you can enjoy this now. Otherwise, give it a few more years as this is a candidate for long-term aging. Drink from 2023-2060. (7421 views) | | | Tasted by bugdoced on 9/11/2023 & rated 92 points: delicious old world classic bordeaux and outshined the 2009 sitting right next to it
perhaps bottle variation (5659 views) | | | Tasted by sboyle on 7/21/2023 & rated 92 points: Notes of cedar, vanilla, black currants and blackberries. Medium-plus body, acidity and tannins. Tannin character has a light amount of grip with a smooth character. Overall, I would prefer less oak, but it’s a well made wine. (6427 views) | | | Tasted by valedeniro on 7/13/2023 & rated 96 points: Gorgeous.I loved this wine.It is maturing nicely and slightly on the young side,but in a beautiful place right now.Highly intense and complex nose shows blackberry,currents,violets,pencil lead,with a hint of tobacco and cedar.On the palate,a wine of power and finesse,dense and concentrated,with delicious dark fruit flavors and graphite,which lead to a very savory and elegant finish with building complexity.One of the all-time great classics from Léoville Barton. (8341 views) | | | Tasted by Collector1855 on 7/12/2023 & rated 96 points: This is clearly a good 5-8 years away from peak. Dark fruit dominates, some oak spices, not a lot of tertiary notes yet (true for the majority of the top 2010). Very good quality fruit, acidity and tannins. Will be grand. Best after 2030. (6519 views) | | | Tasted by s******n on 7/8/2023 & rated 91 points: Klassischer Bordeaux. Jetzt im Trinkfenster (5324 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Squares & Circles: Bordeaux ‘10 At Ten (Apr 2020) (4/1/2020)
(Léoville Barton Léoville Barton Red) Subscribe to see review text. | By Neal Martin
Vinous, Squares & Circles: Bordeaux ‘10 At Ten (Apr 2020) (4/1/2020)
(Léoville Barton Léoville Barton Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (2/12/2020)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 2010: Ten years on (1/30/2020)
(Château Léoville Barton, St-Julien, Bordeaux, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/30/2020)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. | By Jane Anson
Decanter, The three Léovilles: Jane Anson’s pick of the vintages (9/30/2017)
(Château Léoville Barton, St-Julien, Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (11/22/2015)
(Chateau Leoville-Barton) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (11/5/2014)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/23/2014)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2012 (11/1/2012)
(Château Léoville-Barton St Julien Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (3/15/2012)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. | The World of Fine Wine, June 2011, Issue #32
(Château Léoville Barton 2ème Cru) Login and sign up and see review text. | By Ian D'Agata
Vinous, May/June 2011, IWC Issue #156
(Chateau Leoville Barton Saint Julien) Subscribe to see review text. | By Chris Kissack
Winedoctor, April 2011
(Chateau Léoville-Barton (St Julien)) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2011, Issue #32, The 2010 Bordeaux Vintage: Very Ripe, Very Tannic and With Just A Few Great Successes
(Château Leoville Barton) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/17/2011)
(Ch Léoville Barton St-Julien Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Decanter and The WINEFRONT and Winedoctor and The World of Fine Wine and View From the Cellar. (manage subscription channels) |
| 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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