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  • Country ranking ?

    1 507
  • 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 nature of its wine.

‘For many, Talbot embodies the ideal Saint Julien, a generous bouquet, extremely stable and dependable during aging,’ emphasize Bettane and Desseauve in their Guide to French Wines.

It’s true. A champion of longevity, even when young Talbot is pleasant and rounded, ever distinguished by silky, mild and very civilized tannins. Talbot possesses an extraverted nature. It’s never withdrawn into itself, and has the courtesy of being in a good mood every day. It’s a racy wine, with complex marks of Havana and licorice, classically delicious without ever the slightest hint of austerity.

Legend relates that the name of this imposing estate originates with Connétable Talbot, a famous English warrior, defeated at the battle of Castillon 1453. Talbot is one of the Medoc’s oldest estates, its glory never tainted. Through the years it has been fortunate enough to remain in good hands. The owners are Nancy Bignon- Cordier and her family. They are the fourth generation of Cordiers to manage this Saint-Julien fourth classified growth. 

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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.

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Origin

St. Julien, Bordeaux
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