Wine Advocate 93 points - Served blind at the Southwold 2009 tasting. There is a lot of fruit concentration on the nose of the Leoville Barton 2009 with lifted, ebullient blackberry, dark plum and graphite billowing with aeration. The palate is medium-bodied with ripe black fruits and a veneer of creamy oak that is nicely integrated into the fabric of the wine. This is forward and generous, but does not fall short on flavour and complexity. Very fine. Tasted January 2013. (Jul 2013)
Wine Spectator 95 points - Head and shoulders above its stablemate, Langoa Barton, proprietor Anthony Barton’s 2009 Leoville Barton is another massive, excruciatingly rich, tannic, potentially long-aged wine. Meant for consumers with old fashioned tastes, it boasts a dense opaque purple color as well as a bouquet of licorice, forest floor, unsmoked cigar tobacco and a hint of earth. The wine reveals tremendous denseness and richness, a broad, savory mouthfeel and elevated tannins in the finish. However, there is a sweetness to the tannins and no trace of bitterness and astringency, always a sign of a top vintage as well as fully mature grapes. Still a monolithic baby, this 2009 should be forgotten for at least a decade, and consumed over the next 30-50 years. (Mar 31 2012)
Top 100 WS 100 points - This is powerful Cabernet, with gutsy weight, but polished feel to the fresh plum, warm blackberry sauce, bittersweet ganache and roasted apple wood notes. Long and tarry through the finish, but still invigorating despite its heft. Will need some time to round
fully into form. Best from 2017 through 2035. Tasted twice, with consistent notes. 21,000 cases made. óJ.M.
Rated #6 in Wine Spectator’s 2012 Top 100
The Bartons respect tradition but do not ignore progress. A modern de-stemmer and the latest wine press have been introduced for the vinification. Generally fermentation lasts about five days during which the juice is pumped over twice daily. The wine is left with the skins for two weeks approximately but this depends on the quality of the crop. The wine is then drawn off and the skins are pressed, thereby obtaining the " vin de presse " which is an important component in the final blend.