2011 Talbot Bordeaux Blend

Bordeaux Blend - 3L
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REVIEWS

JS 92 VN 92 WS 92 WA 90
JS 92

jamessuckling.com, February 2014

A juicy young 2011 with chocolate, berry and toasted-oak character. Full and rich. Needs time to soften. This is better than the 2010 Talbot. Try in 2017.
VN 92

Vinous, April 2022

The 2011 Talbot has a light and fragrant bouquet with red berry fruit, bell pepper and earthy notes, a touch of sage emerging with time. The palate is well balanced with a satisfying succulent on the entry, quite fleshy...
WS 92

Wine Spectator, April 2012

This has solid depth with good winey currant and blackberry fruit at the core picking up briar anise and sweet tobacco as it moves through the finish.-J.M.
WA 90

Robert Parker's Wine Advocate, April 2014

Talbot’s dense ruby/purple color is followed by an attractive, spicy, earthy St.-Julien displaying hints of tapenade, black cherries and soil undertones in a forward, lush, round, seductive style. This excellent...

WINE DETAILS

Color & Type Red
Varietal Bordeaux Blend
Country France
Region Bordeaux
Sub-region St Julien
Vintage 2011
Size 3L

Chateau Talbot, in the Saint-Julien appellation of the Medoc, is a fourth growth in the 1855 Bordeaux Classification. Its name originates from Connetable Talbot, a famous English soldier and governor of Guyenne, who was defeated at the battle of Castillon in 1453.

The 107 hectare vineyard is situated on the bank of the Gironde estuary on hilltops of alluvial gravel over a core of fossil-rich limestone. All but five hectares is planted to red wine grapes. The reds of Talbot are dominated by Cabernet Sauvignon (66%) which provides tannic structure and power. With 26% Merlot, the wines become rounder and more suave, while the Petit Verdot provides a delicate touch, like spices in fine cuisine.

The grand vin represents 50 to 60% of the estate’s production. The estate also produces a second wine, le Connetable Talbot, plus Seigneur de Talbot, designated primarily for the Chinese wine market, and one of the oldest white wines in the Medoc, Caillou Blanc.

The grand vin of Talbot is harvested by hand, with vinification in a combination of cone-shaped wooden vats and stainless steel tanks. The wine is aged for 14 months in 50 to 60 percent new barrels originating from eight different coopers. Renowned enologists Jacques Boissenot, Julien Lavenu and Stéphane Derenoncourt consult on the winemaking and blending.