Description: 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. 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 It’s never withdrawn into itself, and has the courtesy of being in a good mood every day.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.
Robert Parker: Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. This is the most impressive Talbot since the 1982 and 1986. It reveals an opaque plum/garnet/purple color as well as knock-out aromas of black fruits, cedar, incense, licorice, and a Provencal garrigue-like character. Substantial, sexy, and seductive, it is almost slutty in its exuberance and ostentatiousness. It was a thrill to drink this loaded St.-Julien. It should offer irresistible drinking over the next 20-25 years. (Tasted two times.) Drink: 2010 - 2035.
Jancis Robinson: Published : 07-Apr-2010. Some development at the rim. Light, graphite nose not without its attractions... Very sweet start but lifted and easy and utterly relaxed. Slightly dry tannins on the end. But very solid effort. Nice neat persistence. When to drink : 2018 to 2030.
Wine Spectator: Updated: April 15, 2010. A red with a solid core of blueberry and currant aromas, with spices too. Full-bodied, with chewy tannins and a balanced finish. Very pretty. —J.S.
Stephen Tanzer: May/Jun 10. By Ian D'Agata. Ruby red with inky highlights. Floral and perfumed on the nose, displaying delicate red berry and red cherry aromas. Then muscular and a little monolithic on the palate, with flavors of red cherry, bell pepper and cedar that are currently a bit camouflaged by sweet oak. Finishes youthfully tight but pure and long, with plenty of tongue-dusting tannins and pretty black pepper and mineral elements.
Decanter: Steven Spurrier, Decanter.com, 17 pts - "Dense purple red, good earthy blackcurrant fruit, quite spicy, broad and open, very smooth texture and enough weight for the future. Drink 2014-22."
Chris Kissack, thewinedoctor.com, 16.5+pts - "This wine has a dark core and a cherry pink rim. On the nose it is dark and slightly gamey, although with some good bright edges. The palate has some appeal, although it carries gamey fruit here also, with some roasted cherry stones. A good upright tannic backbone, rather moderate acidity. Great character but it feels a little soft for me, although it does show a bright acidity in the finish. I suspect this will be a must-buy for Talbot-lovers."
Neal Martin, erobertparker.com, 90-91pts - "Tasted at the château and the UGC. A sample taken 22nd March, a blend of 65% Cabernet Sauvignon (a little higher than usual), 31% Merlot and 4% Petit Verdot, picked from 26th September with the Merlot, the Cabernet picked from 2nd October until 14th October. It was the first time they stopped picking to achieve full ripeness. The nose is just a little subdued at the moment, broody blackberry, raspberry, a touch of savoury fruit just in the background, perhaps from the Petit Verdot. The palate is medium-bodied, slightly rustic tannins on the entry, but nice depth on the mid-palate, fanning out nicely towards the supple finish. Notes of blackberry, tobacco, a touch of coca and a touch of pepper. A little rusticity compared to others although it displays admirable delineation. Off-dry finish. Fine, but it needs to pep up a bit by bottling. Tasted March 2010."
Tim Atkin, www.timatkin.com, 94 pts - "Further evidence of the quality of the 2009 vintage in St Julien, this is an exceptionally aromatic Talbot, with good structure, smoky oak, currant-like fruit, a hint of fresh tobacco and perfumed, cedar wood oak. Poised and elegant on the palate, with harmonious balance and a fresh, refined finish. Another wine for drinkers, rather than speculators. 15+ years."
Vinification: Grapes are harvested by hand with a final yield around 45 hl/ha. The fruit directly goes through a tunnel ventilated with warm air, the effect being to dry the fruit of any moisture. It is then fermented according to plot of origin, using wooden or stainless steel vats, with temperature control. Those wines selected for the grand vin then go into oak, up to 60% new each year, before bottling as Chateau Talbot.
