Chateau Talbot 2016
1 or more bottles$154.00
Wine Spectator96* points
Wine Enthusiast95* points
Antonio Galloni95* points
James Suckling94* points
The blend is 55% Cabernet Sauvignon, 39% Merlot and 6% Petit Verdot.
"The 2016 Talbot has a conservative bouquet with slightly leafy black fruit, a subtle earthiness that percolates through with time. The palate is medium-bodied with crisp and tensile tannin. There is an edginess to this Talbot, and it does not quite possess the harmony and charm of other Saint Julien 2016s." Neal Martin
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
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- Blue Fruits
- Red Meat
Critic Scores & reviews
"Pure, with a core of cassis and blueberry fruit streaming through, carried by ample yet embedded graphite-edged grip. Keeps a fresh feel through the finish. Lovely. 93-96 points."
"Barrel Sample. This is a juicy wine, already bursting with fruit and well-integrated tannins. It is a wine with a medium-term future, best enjoyed around 2026. 93-95 points."
"The 2016 Talbot is shaping up to be a jewel of a wine. Black cherry, plum, gravel, smoke, lavender and mint all flesh out in this decidedly imposing, vertical Saint-Julien. Concentrated and forbiddingly tannic at this stage, the 2016 is going to need at least a few years to start coming into its own. It should age gracefully for decades.The blend is 55% Cabernet Sauvignon, 39% Merlot and 6% Petit Verdot. Stéphane Derenoncourt and Julien Lavenu consult. Tasted three times. 92-95 points."
"Lovely deep damson colour with violet edging that suggests a healthy pH. Great balance of fruit and acidity, this is one of the fresher wines of the appellation. The fruit is cleanly extracted, fresh and well paced, with a lovely layer of complexity driven by smoke-edged mineral notes. Aged in 50% new oak. Drinking Window 2027 - 2050 Tasted by Jane Anson"
"A full-bodied red that stays in check with a firm and lightly chewy tannin backbone. Full body and an intense finish. Shows excellent potential. 93-94 points."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Bordeaux produces some of the most highly sought after and revered wines in the world. Located close to the coast, in the south-west of France the town and is divided by the Gironde River. Wines to the west of the river are referred to as left bank, and are Cabernet dominant. To the East of the river, on the right bank Merlot is the dominant grape variety. Throughout the 57 appellations, over 10,000 wine-making châteaux grow the red grapes; Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. These are commonly blended and collectively referred to as clarets. Smaller amounts of Semillon and Sauvignon Blanc is also grown in Bordeaux.
In 1855, due to the high export demands of Bordeaux wines, Emporer Napoleon III requested an official Bordeaux classification system, based on market costs of the wines at the time. The Chateaux were classified in to five ‘growths’ from first growth to fifth growth and cru Bourgois. Also in 1855 The Sauternes and Barsac classification covered the sweeter wines, with Chateau d’Yquem the only Superior First Growth, followed by Premiers Crus and Deux Deuxièmes Crus.
Home to over 650 vineyards and spanning over 4,900 hectares, Bordeaux’s Médoc wine region comprises four of the most distinguished wine villages in the area: Saint-Estephe, Saint-Julien, Pauillac, and Margaux. The peninsula of Médoc is home to coastal lagoons, sand dunes, and pine forests. It is known to have formed into a peninsula over time as the Garonne and Dordogne rivers carried in large quantities of mineral rich silt and light reflective, well drained gravel, which turned out to be perfect for harvesting red wine grapes such as Cabernet Sauvignon and Petit Verdot. The main aromas of the beautifully refined red wines from this area are: spices, oak, red fruit and vanilla.
The region of Médoc is divided into three areas: the Landes du Médoc, the Bas-Médoc, and the Haut-Médoc. The Landes du Médoc is located in the entire western half of the peninsula. Although there are no vineyards here, the land is still important because its pine trees protect the grape vines from the harsh cold winds blowing in from the Atlantic Ocean. The Bas-Médoc( lower-Médoc) runs downstream on the estuarine side of the peninsula. The wines produced here are usually more affordable than those produced in Haut-Médoc. Haut-Médoc (upper-Médoc) is the most well-known of the three sections. The wines produced here are some of the most expensive wines worldwide and were famously ranked in The Médoc Classification of 1855, which is to this day in use.
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About the brand Chateau Talbot
Médoc Grand Cru Classé, Château Talbot comprises of 107 hectares of vineyard cultivated in the heart of the Saint-Julien commune. An outstanding appellation it counts no fewer than 11 classified growths. The Château Used To Be The Property Of Sir John Talbot, Governor Of Aquitaine, Earl Of Shrewsbury, In The 15th Century.The Property Belonged To The Marquis Of Aux For Several Decades, Receiving Its First Cocks & Féret Lists In 1846 And 1855 And Fourth Growth Classification In 1855, Was Then Bought By Monsieur A. Claverie In 1899, Before Being Acquired By Désiré Cordier In 1917. His Son Georges, Then His Grandson Jean Inherited The Property And Since His Death In 1993 The Present Owners Are His Daughters Lorraine Rustmann And Nancy Bignon-cordier, The Fourth Generation Of The Cordier Family.
Ideally situated on the banks of the estuary of the Gironde on hilltops of alluvial gravel carried by the Dordogne River from the Massif Central and from the Pyrénées by the Garonne, Château Talbot’s terroir is exceptional.
In contrast with the austerity of concrete, here one encounters the curves and warmth of wood. With 1,800 barrels lined up in cool half-light, the cellar is maintained at 16° which creates the perfect cellaring conditions to mature their wines.
The wine is aged for 14 months in 50 to 60 percent new barrels, originating from eight different coopers. The choice of cooper, the length of aging, and the pace of racking vary, based on the style and development of the various lots. Regular tasting of the wines determines these choices and aging is continuously adapted to each wooden tank’s character until final blending.
Depending on the vintage, Talbot’s top wine represents 50 to 60% of the estate’s production. The estate’s rigorous selection enables the production of a second wine too, named le Connétable Talbot, this second wine holds an outstanding quality to price ratio.
Blending is one of the most delicate operations when it comes to producing wines. Varieties, parcels, terroirs, age of vines, new or old barrels, the many individual decisions render this operation incredibly complex. Nancy Bignon-Cordier and Lorraine Cordier, with the help of oenologist Jacques Boissenot and Stéphane Derenoncourt, seek to attain for each vintage the highest level of complexity for Château Talbot wines.