Softer than I expected given the highly extracted, exceptionally tannic wines routinely produced by proprietor Anthony Barton, the oaky, powerfully concentrated, dense 2010 Langoa Barton possesses silky, well-integrated tannins. Nevertheless, the level of wood and the primary nature of the black currant and black cherry fruit suggest 7-8 years of cellaring will be essential. This is a 30-year wine. 90-92 points

Tasted at the chateau and twice at the UGC, the Langoa Barton has a very ripe, well-defined bouquet with dark berried fruits and just a hint of oyster shell. The palate is silky smooth, cashmere tannins, very pure with dark cherries a touch of cassis, very refined and composed, slips down the throat beautifully. So pure and beguiling, there is a crystalline quality to this Langoa that is utterly compelling. Drink 2018- Tasted April 2011. 92-94 points

My best score ever given to the cru en primeur. Brightly coloured wine. Delicate and floral nose - extremely fragrant. Round, soft and bursting with flavours on the palate all the way through to a good length. Sheer delight. A blend of 73% cabernet sauvignon, 17% merlot, 10% cabernet franc. 90 points

Dark ruby-purple. Aromatic notes of Oriental spices and smoky vanilla add an extra dimension to the ripe red cherry and strawberry scents. Creamy-sweet in the mouth, but with nicely integrated acidity lifting the ripe red berry and red cherry flavors complicated by sweet spices, licorice and pepper. The long finish features youthfully chewy but noble tannins. As good as this wine is, a little more density would have merited an even higher score. 88-91 points