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timhongx2 , funsales2706 , Vince L463 , RossW

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2004 Leoville Barton Bordeaux Blend - France - Bordeaux - St Julien - Red - Second Growth

France - Bordeaux - St Julien

Red Bordeaux Blend - Second Growth
Producer Notes

Leoville-Barton is one of the five St. Julien Second Growth properties designated in the 1855 classification. It is often referred to as a "super-second", though, because its wines are at a quality level approaching that of a First Growth. The chateau is not only considered one of the top wines in St. Julien, but also one of the best values. Leoville-Barton wines have a higher percentage of... More »

Score
91
JR ...
IWC ...
Drink Dates
Comm: 2015-2030
Go

IWC ...
Source International Wine Cellar
Issue Issue 132
JR ...
Source Jancis Robinson
Author Jeffrey M989
Site / Blog   Trust Rating 97.496%
Tasted On 11/28/2012

Always a big hit with our group

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Author AJFox
Site / Blog   Trust Rating 97.938%
Tasted On 09/02/2012
Drink Dates 2015-2025

Popped decanted and drank over 3 hours. Garnet-purple color. Nose of green pepper dominant, with tar, graphite and pencil shavings, and black currant. Tannins still just a little angular, the green pepper/cedar notes evident on the pallette, followed by the undernotes and lastly the fruit. Tightly wound, still needs time to loosen and show its best, and rating may improve with it.

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Author minnowboy
Site / Blog   Trust Rating 97.826%
Tasted On 02/16/2012

popped and poured. Good fruit but slight tannic mouth feel. Better the second day

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Author Toby Thomas
Site / Blog   Trust Rating 92.093%
Tasted On 02/27/2010
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Author Anon
Site / Blog Trust Rating 82.759%
Tasted On 10/17/2009
Drink Dates 2015-2035

This is an impressively endowed vin de garde that should age effortlessly for 20-30 years. How Anthony Barton continues to fashion uncompromisingly primordial Bordeaux that are always among the biggest and densest of all the St.-Juliens is beyond me, but he does it year in and year out. Moreover, when it’s time to set the price, he appears to have the consumer foremost in his mind. The 2004 is a classic Leoville-Barton meant for long aging. Concentrated, with loads of smoke, creme de cassis, forest floor, and earthy notes emerge from this impressive, but oh, so backward wine. Anticipated maturity: 2015-2030+.

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Author YSL
Site / Blog   Trust Rating 100%
Tasted On 02/15/2009
Drink Dates 2010-2030

Second time meeting with this vintage of Leoville Barton. Dominant roasted cedar note as poured into decanter makes me think, "maybe too much oak?" First sip, it tastes very tight with rather dense, coarse tannin. An hour has passed by in the decanter, mocha and dark berry aroma arise along with somewhat thin plummish-floral scent. Excessive cedar notes from the beginning is now well integrated with other beautiful aromas. Full bodied with mocha, dark chocolate taste followed by long, enticing finish. This is a fine Bordeaux that is approachable now with some decanting. Fine but abundant tannin with lively acidity present in the fininsh tells me this thing can go for a couple of decades from now. As more evidence, it was still going strong after over 3 hours of decanting. Possibly the biggest bang-for-the-buck Bordeaux I've ever had with $50. I had more pleasant time with this 2004 Leoville-Barton than I did a year ago.

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Author Brad Coelho
Site / Blog Unidentified Appellation Trust Rating 97.154%
Tasted On 06/18/2008
Drink Dates 04/01/2008

Couldn'thelp but have some fun w/ the descriptors for this one, it was made for me! Scents of bologna, cedar plank, chili powder and other categories of Indian spice hit the senses w/ pure lust! The palate has plenty of blackberry fruit, mocha and spice notes that the critics will claim are 'over-ripe,? but I found them completely in proportion. My notes mention "Holy crap, it?s approachable!" Anthony Barton is certainly fashioning a different style of claret these days, and this effort is certainly outstanding.

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Author metlaw
Site / Blog   Trust Rating 77.477%
Tasted On 12/01/1980
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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