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  • Country ranking ?

    1 524
  • Producer ranking ?

    27
  • Decanting time

    1h
  • When to drink

    Now
  • Food Pairing

    Beef

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The Story

Undeniably, Talbot is one of the most famous Médoc wines. This fine reputation is no doubt due to a mysterious combination of factors, such as the size of its vineyard, nearly one hundred hectares, and the regularity of its wine.  Nearly a century in the same family, the name Talbot is concise and hard-hitting, easy to pronounce in all languages and a part of our history… However, the first thing that makes Talbot popular is the wonderful natu...

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Latest Pro-tasting notes

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Written Notes

The 1926 Talbot is served from magnum reconditioned in 2007, from a vintage of uneven flowering, strong mildew pressure, and then a very hot August. September saw some rain at the beginning of the month before heat returned on 14 September. It is quite deep in colour, slightly turbid with a thin brick rim. The bouquet is impressive: red fruit intermingling with cooked meat, singed leather, Chinese 5-spice and just a touch of marmalade. It might lack precision but there is presence and no oxidation. The palate is medium-bodied with sweet tannin, orange rind suffusing the vestige of red fruit, touches of leather and cedar merging into more minty notes towards the finish. You might describe this as a “stocky” Claret, broad-shouldered but utterly charming and it continues to improve in the glass over 90 minutes. Tasted at the centenary Château Talbot vertical at the property.

  • 92p
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Information

Origin

St. Julien, Bordeaux
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