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Description
Thomas Barton Reserve Médoc 2018 (France)"Enticing aromas of dark plums and toasty baking spices of oak. Doris plum and blackberry, clove and clay stony soil scents. Overall ripe, youthful and engaging. Weighty, youthful, primary, fruity and dry on the palate. Firm tannins and acidity deliver the foundation while the core of fruit, hay and fine tobacco flavours along with mineral stony qualities deliver the topline of flavour. A decent mouthfeel and lengthy finish, youthful and needing some
"Enticing aromas of dark plums and toasty baking spices of oak. Doris plum and blackberry, clove and clay stony soil scents. Overall ripe, youthful and engaging. Weighty, youthful, primary, fruity and dry on the palate. Firm tannins and acidity deliver the foundation while the core of fruit, hay and fine tobacco flavours along with mineral stony qualities deliver the topline of flavour. A decent mouthfeel and lengthy finish, youthful and needing some cellar time or decanting for service. Best drinking from 2022 through 2028+" Cameron Douglas, Master Sommelier, Sep 2021
"Beautifully composed and elegantly expressed with blackcurrant, ripe cherry, thyme, cured meat and toasted nut aromas on the nose. It's firmly structured by chalky tannins, offering ripe fruit flavours and refined texture, making it a wonderful partner to rich savoury dishes. At its best: now to 2026" Sam Kim, Wine Orbit, May 2021
This Reserve Médoc is a deep ruby red in colour with violet hioghlights. Fruit driven with aromas of black cherry and blueberry. Delicate notes of mint, black pepper and liquorice appear when agitated. Good texture on the palate with ripe tannins. Long finish.
This wine is the ultimate homage to Thomas Barton who came to Bordeaux from Ireland in 1725. He quickly became the most important wine merchant in Bordeaux having built a solid reputation among faithful customers all over Europe, who recognized his expertise and know-how. The spirit of Thomas Barton has been perpetuated in this prestigious wine. This wine is made of 50% Cebernet Sauvignon and 50% Merlot varietals grown in sand and gravel soils with low yields, hand tending, careful selection and minimal interference in the natural ripening.
Grapes were fermented in vats at high temperatures (30-32ºC) with daily pumping and were macerated for 3 weeks. The wine ws then ged in French oak abrrels for 6 months.
Food Pairing: Tuna in red wine sauce, steak “Bordelaise” grilled on vine stalks, Pyreneens cheese with dark cherry marmalade.
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