This potential sleeper of the vintage has come around nicely now that it is in bottle. Elegant yet substantial, it exhibits a dense purple color as well as a sweet bouquet of black currants, cassis, cedarwood, herbs, toast and loamy soil undertones. Medium to full-bodied with sweet tannin (a component that was not evident from barrel), it should drink nicely for 15 or more years.
Bright blackberry and currant aromas, with flowers. Cool and fresh on the nose. Full-bodied, with fine tannins and juicy fruit
Dark and concentrated. Wild flowers and dark and dangerous aromas. Sweet foxglove start - definitely floral - and then slightly hollow. Drying finish. Not quite complete, though competent enough. Very dry finish but lots of personality.
There is a nice mix of fruits on the nose mainly black fruits but behind these is the freshness of
red cherry. Sweet ripe fruit fills out the mid palate the fruit backed by a touch of liquorice and
chocolate and this richness of fruit fills out the back palate. 2015-2028
Impressively big, muscular, and formidably backward, this dense, full-bodied 2008 possesses beautiful fruit, but extremely high tannins as well as a blockbuster style that is difficult to fully appraise. It will require at least 6-8 years of bottle age, and should last for three decades. It will probably be at least 2-3 points better than my conservative score suggests.
A blend of 67% Cabernet Sauvignon, 27% Merlot and 6% Cabernet Franc, the Langoa '08 has a very rich, almost prune-scented nose - very extrovert for this normally conservative Saint Julien. Perhaps just a little over-macerated? The palate is better: full-bodied, quite rich, very tannic - must have been thick skins here. Very ripe black fruit with a touch of vanilla and cedar towards the finish. This is a Langoa with bravura, though I am unsure whether that suits its style? Tasted April 2009
The hint of toasty oak adds a bit of spice to the fruit. Rich blackcurrant is fleshed out by plum and given a balancing freshness by bilberry. It has complexity, different flavours emerging at different times. As the tannins feel ripe they support rather than obstructing.
