1949 | Château Talbot | Saint-Julien

At least this particular bottle has developed strong balsamic scents that almost overwhelmed the remain, tobacco, cigar box, cedar, leather and lead pencil notes. Not much fruit remained, as the wine has shifted to the sharper, brighter, acidic side of the tart, red berry range.

Producer Information

Château Talbot is a well-regarded wine estate in the Saint-Julien appellation of the Haut-Médoc wine region, just north of the city of Bordeaux. The estate was ranked a fourth growth in the 1855 Bordeaux Classification. The Cabernet Sauvignon-dominant grand vin, which represents around 50 to 60 percent of total production, is known for its spicy aromas and silky texture when young, but also praised for its consistent ability to age well. The château is located in the center of the zone of cru classé vineyards, just "inland" (east) from the Léoville properties (Las Cases, Barton and Poyferré). It lies just east of the town of Saint-Julien-Beychevelle at the very north of the Saint-Julien appellation. Indeed, the large, 110-hectare (270-acre) vineyard stretches northwards to the border with the Pauillac appellation. As with other top estates in the Médoc, the vineyard is situated on the banks of the Gironde estuary on deposits of alluvial gravel on top of fossil-rich limestone. All but five hectares (12 acres) is planted to red varieties – 66 percent to Cabernet Sauvignon with 26 percent Merlot and 8 percent to Petit Verdot. Grapes are vinified in a mix of wooden and stainless steel vats. The flagship Château Talbot wine (often known as a the "grand vin") is aged for around 14 months in oak barrels, around half of which are new. The château takes its name from the Connétable Talbot, an English soldier and governor of Guyenne who was defeated in battle by the French at Castillon in 1453. For the last century it has been owned by members of the Cordier family – one of the most notable surnames in Bordeaux wine. A second wine, Connétable Talbot, has existed since a move towards stricter selection in the 1960s, while Seigneur de Talbot is a close relative of the Connétable, specifically aimed at the Chinese market. Caillou Blanc is a white made mostly with Sauvignon Blanc with a dash of Semillon.

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