Winemaker Notes
Undeniably, Talbot is one of the most famous Médoc wines. Having been in the same family for more than a century, this estate with more than one hundred hectares of vines produces wine that is recognized for the consistent quality of its vintages. ‘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, Talbot is a champion of longevity; even young Talbot is pleasant and rounded, always characterized by silky, mild and very civilized tannins. Talbot possesses an expansive character. It’s never withdrawn into itself and has the courtesy of being in a good mood every day.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 tobacco and licorice, classically delicious without ever the slightest hint of austerity.
Professional Ratings
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Vinous
The 1982 Talbot might be one of the most underestimated wines of the Left Bank. This bottle was my own contribution and it outflanked some of the more expensive, better reputed Saint-Julien wines. Captivating on the nose, classical through and through, this is fresh and vibrant, a bit leaner than the Ducru-Beaucaillou though with more cohesion and refinement. The palate unfolds in exquisite fashion, with finely chiselled tannins, supremely well balanced with a hint of graphite and pain d'épices towards the languid finish. Irresistible.
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Robert Parker's Wine Advocate
The brilliant 1982 Talbot is a reference point for this estate, and in my experience, only the 1945 can match its quality. Offering up rich aromas of blackberries, smoked meats, loamy soil, licorice and black olives, it's full-bodied, broad and textural, with a thick, fleshy attack that segues into an ample, muscular mid-palate. Rich and savory, it's a compelling wine in its prime today. There's no reason to defer gratification.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
An icon of balance and tradition, St. Julien boasts the highest proportion of classed growths in the Médoc. What it lacks in any first growths, it makes up in the rest: five amazing second growth chateaux, two superb third growths and four well-reputed fourth growths. While the actual class rankings set in 1855 (first, second, and so on the fifth) today do not necessarily indicate a score of quality, the classification system is important to understand in the context of Bordeaux history. Today rivalry among the classed chateaux only serves to elevate the appellation overall.
One of its best historically, the estate of Leoville, was the largest in the Médoc in the 18th century, before it was divided into the three second growths known today as Chateau Léoville-Las-Cases, Léoville-Poyferré and Léoville-Barton. Located in the north section, these are stone’s throw from Chateau Latour in Pauillac and share much in common with that well-esteemed estate.
The relatively homogeneous gravelly and rocky top soil on top of clay-limestone subsoil is broken only by a narrow strip of bank on either side of the “jalle,” or stream, that bisects the zone and flows into the Gironde.
St. Julien wines are for those wanting subtlety, balance and consistency in their Bordeaux. Rewarding and persistent, the best among these Bordeaux Blends are full of blueberry, blackberry, cassis, plum, tobacco and licorice. They are intense and complex and finish with fine, velvety tannins.