Vineyards and winemaking
Château Talbot occupies a large gravel plateau in Saint-Julien, with Cabernet Sauvignon dominant and Merlot and Petit Verdot completing the traditional blend. The well-drained soils and nearby Gironde support even ripening, giving the wine firm structure, savoury fruit and the freshness required for bottle ageing.
The 1978 was fermented in the large wooden and concrete vats typical of the period, then matured in French oak for around 16 to 18 months. Decades in bottle have resolved much of its original tannin and developed notes of tobacco, cedar and earth around the remaining fruit.
Tasting notes
Appearance
Mature garnet red with a wide brick-coloured rim.
Nose
Dried blackcurrant, red cherry and plum are layered with cedar, leather and bell pepper. Tobacco leaf, clove and forest floor appear with gentle air.
Palate
Medium-bodied and savoury, with softened tannins carrying mature berry fruit and a lightly meaty depth. Fresh acidity gives definition to a finish of cigar box, herbs and iron.
Food pairing
Pair with roast pheasant, lamb and pearl-barley stew, beef tongue with mustard, or a mushroom and thyme suet pudding. A mild aged Comté will suit its mature restraint.
Background story
Classified as a Fourth Growth in 1855, Talbot has been associated with the Cordier family since Désiré Cordier acquired it in 1918. The estate is known for an open, generous Saint-Julien style that nevertheless ages into classic Havana, liquorice and cedar notes.
The 1978 is fully mature and provenance will determine its condition. Stand upright, open with care and decant only to remove sediment; follow it in the glass rather than giving extended air. Serve at around 16°C and enjoy promptly.
