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  • Country ranking ?

    1 583
  • Producer ranking ?

    30
  • 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 It’s never withdrawn into itself, and has the courtesy of being in a good mood every day.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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Vintage 1962

Bordeaux Vintage Report by Tb / If 1962 was also a fabulous year, it fell irrevocably in the shadow of 1961. The cold winter, with its biting frosts, allowed the vines to get a well-deserved rest after their hard work in 1961. The growing season started three weeks late. When the vines finally sprouted in mid-June, the weather improved. Toward fall, the weather warmed measurably, with the resulting drought ultimately having a negative impact on the vines. The few bountiful September harvests arrived just in time to save the grapes from vine wilting. The harvest, which resulted in the largest harvest of the 1950s and 1960s, did not begin until October 1. Few people believed that the vintage would be as good as it became. An excellent vintage for dry whites, reds and Sauternes. As for Sauternes, the year 1962 is clearly better than that of 1961. The best reds were Cheval Blanc, Pétrus and Mouton-Rothschild. A common characteristic of the best wines from 1962 today is their serene and balanced appearance. Only a few show real body and complexity, but they work well especially as dinner wines, also because of their excellent availability and affordability. Even the best wines should not be decanted for more than an hour.

 

 

 

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Written Notes

The 1962 Talbot comes from a bottle reconditioned in 1995. It was a good vintage that saw some drought, high temperatures in September with a huge hailstorm that targeted Saint-Julien on 3 October. Picking commenced on 9 October and finished on 22 October. This example has a strange bouquet at first with a pickled gherkin-like aroma that soon dissipates, and it rapidly develops an attractive Burgundy-like aromatic profile with cranberry, cedar, Xmas cake and fireside hearth aromas. The palate is well balanced with firm tannins. It is not complex and perhaps that hailstorm took the shine of what could have been an outstanding Talbot. It just lacks a little energy on the finish, rather conservative in style. Then again, there remains freshness and vigour and its length is satisfying. I would be inclined to drink this sooner rather than later. Tasted at the centenary Château Talbot vertical at the property.

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Information

Origin

St. Julien, Bordeaux

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