|Grapes||Merlot, Cab Sauv, Cab Franc|
|Classification||Cru Bourgeois Supérieur|
46% Merlot, 36% Cabernet Sauvignon, 16% Cabernet Franc and 2% Petit Verdot. A new name for the 2011 vintage. The Bartons have bought this 51 hectare estate and added 'Barton' to the name as they did several generations ago to Langoa and Léoville Barton. Already the Barton influence can be felt, even if it is clear that they think that they can take this much further. A really attractive supple, just-ripe black fruit, a jolly balanced wine rather than trying for any huge extraction. Rating: 87-87 L&S (Apr 2012)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
The nose has some lovely fragrances spring violets with behind a mix of cassis and bramble. The mid palate is sweet but behind this the tannins are firm tending to overpower the sweeter fruit and give a slight dryness on the finish. 2017-28 Rating: 86-88 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Lifted fruit for Listrac with more elegance than power. Drink 2014-2019. Rating: 15.5 www.decanter.com (Apr 2012)
Château Mauvesin Barton
Château Mauvesin was purchased by the Barton family in 2011 after having been in the same family since the late 15th century. There are 49ha of vineyard in a single block around the elegant château (built 1853), with another 9 alongside in the Haut-Médoc rather than Moulis appellation. The main block is currently planted with 46% Merlot and 16% Cabernet Franc on calcareous clay, and 36% Cabernet Sauvignon planted on the gravel and sandy part, with 2% Petit Verdot. Its former Cru Bourgeois status seems to have lapsed, although the immediate investment in new kit by the Bartons would indicate a desire to reclaim it. The average vine age is around 35 years. Plot by plot vinification in small volume stainless steel tanks is followed by 14 mothns ageing in barrel, of which 1/3 is new wood. Melanie Barton-Sartorius is the technical director, the consulting oenologist is the Boissenot team.
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