Vineyards
The estate's extensive vineyards are planted predominantly with Cabernet Sauvignon, complemented by Merlot and Petit Verdot. The vines thrive in gravelly soils, which provide excellent drainage and contribute to the wine's structure and complexity. The vineyard's proximity to the Gironde estuary moderates temperatures, promoting even ripening of the grapes.
Winemaking
The 2012 vintage is a blend of 59% Cabernet Sauvignon, 36% Merlot, and 5% Petit Verdot. The grapes were hand-harvested and underwent traditional vinification techniques. Following fermentation, the wine was aged for 18 months in oak barrels, with 50% being new oak, adding layers of complexity and structure.
Appearance
The wine displays a dense, deep ruby colour with garnet hues, reflecting its depth and concentration.
Nose
The bouquet is rich, showcasing a harmonious blend of ripe blackcurrant and cassis fruit alongside enticing floral notes of violets. Hints of cedarwood, cigar box, and tobacco emerge with time in the glass, hinting at the wine's maturation potential.
Palate
On the palate, the wine is full-bodied and structured, with firm yet well-integrated tannins that provide a sense of grip. The juicy black fruit flavours from the nose are complemented by touches of plum and earth. The influence of the oak ageing is evident, adding subtle notes of spice and vanilla. While the wine is still youthful, a refreshing acidity cuts through the richness, ensuring a balanced and lingering finish.
Food Pairing
This wine pairs beautifully with red meats such as roast lamb, grilled steak (especially ribeye or filet mignon), and venison stew. It also complements game dishes like roast wild boar and venison burgers. Hard cheeses such as mature cheddar and Gruyère are excellent accompaniments.
Background story
Undeniably, Talbot is one of the most famous Médoc wines. Having been in the same family for more than a century, the name Talbot is concise and hard-hitting, easy to pronounce in all languages, and a part of our history.
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