Chateau Léoville Barton, 2ème G.C.C, 1855 St. Julien 2009 spring-seed-wine-co Ted Seghesio

Ted Seghesio

No malolactic fermentation and fortnightly lees stirring prior to being bottled with no fining and a light filtration

juicy fruit on the palate while the Syrah adds a twist of spice

but multiple volatile-sours dominate the sugar

Chateau Léoville Barton, 2ème G.C.C, 1855 St. Julien 2009 spring-seed-wine-co Ted SeghesioWinemaking The harvest is entirely done by hand. After destemming, the berries are meticulously sorted, crushed and placed in thermo regulated wooden vats, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping overs according to the cuves and the vintages. The maceration is about 3 weeks then the flow in barrels is done batch by batch. Read