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.

Rating

Wine Spectator 98 points (Mar 31 2006) Intense blackberry and cherry, with hints of currant. Toasted oak and sweet tobacco too. Roses and other flowers, such as lilacs. Full-bodied, with masses of tannins yet incredibly long and seductive. Best after 2012. 18,330 cases made. –JS Ranked #3 in Wine Spectator's 2006 Top 100 list.  Top 100 WS 100 points One of the superstars of the vintage, Leoville-Barton’s 2003 (tasted four times with identical notes) is a powerfully rich, muscular offering possessing a saturated plum/purple color as well as high levels of tannin, low acidity, and inky flavors that have profound depth as well as penetration on the palate. It recalls the 2000 in color saturation and power, but has lower acidity, and a fleshier, fatter mouthfeel. I would assume the alcohol is also slightly high. This formidably endowed St.-Julien should prove to be one of the longest lived wines of the vintage. It will require 4-8 years of cellaring, and will keep for 25-30 years. It is a brilliant offering from proprietor Anthony Barton, who has demonstrated a Midas touch over the last 15 or so years.