Vineyards and winemaking
The 2012 blend is 59% Cabernet Sauvignon, 36% Merlot and 5% Petit Verdot from Talbot’s extensive gravel plateau in Saint-Julien. Cabernet gives blackcurrant, structure and length, Merlot brings rounded plum fruit, and Petit Verdot adds colour and spice.
The grapes were harvested and vinified by parcel before 18 months of maturation in French oak, 50% new. The élevage gave cedar and polish to a vintage whose strength lies in juicy fruit, fresh balance and smooth, civilised tannin rather than sheer power.
Tasting notes
Appearance
Dense ruby-purple with deep garnet highlights.
Nose
Blackcurrant, redcurrant and plum are lifted by violet and mint. Cedar, cigar box and gentle vanilla show the oak without obscuring the fruit.
Palate
Medium-bodied and juicy, with ripe currant fruit wrapped in supple, well-integrated tannins. Fresh acidity and savoury spice carry a balanced finish of plum, cedar and liquorice.
Food pairing
Serve with roast lamb and rosemary, grilled ribeye, venison sausages with mash, or a portobello mushroom Wellington. Mature Cheddar and Gruyère both complement its savoury structure.
Background story
Château Talbot is one of Saint-Julien’s best-known estates, ranked a Fourth Growth in 1855 and traditionally linked by name to the English commander John Talbot. It has remained with the Cordier family for more than a century.
The 2012 is approachable now but retains scope for further development. Decant for 45–60 minutes if opened today and serve at around 16–18°C; its balance and moderate weight make it particularly versatile at the table.
