Chateau Talbot 2006
- Producer Chateau Talbot
- Blend 100% Red Bordeaux Blend
- Country France
- Region Bordeaux
- Appellation Saint-Julien
- UPC 0 15643 59519 6
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Item# 1651-06
James Suckling
91pt
Wine Spectator
91pt
Tasting notes
Chateau Talbot 2006 shows a wonderful dark red color as well as an intense and complex nose with cedar and toasty notes. On the palate, it is full, dense and powerful with an incredible length. The whole is surrounded by tasty, velvety and soft tannins. This impressive wine will age very well.
History
Legend relates that the name of this imposing estate originates with Connetable Talbot, a famous English warrior, defeated at the battle of Castillon in 1453. Talbot is one of the Medoc's oldest estates, its glory never tainted. Through the years it has been fortunate enough to remain in good hands. The owners are Nancy BignonCordier and her family. They are the fifth generation of Cordiers to manage this
Saint-Julien fourth classified growth.
Technical data
Appellation: Saint-Julien, 4th Grand Cru Classe in 1855
Surface Area: 99 ha
Soil: Medoc’s gravelly soil
Density: 7700 plants/ha
Vines average age: 50 years
Pruning: Medoc Double Guyot pruning
Cultivation: Plowing 4 traditional ways
Harvest: By hand
Sorting: In the vineyard and at the sorting table
Vinification: In wooden vats
Maturing: 50% new barrels
Harvest 2006: From September 21stto October 4th
Blend 2006: 62% Cabernet Sauvignon, 31% Merlot, 5% Petit Verdot, 2% Cabernet Franc
Bottling date: From May 19th to June 05th 2008
Surface Area: 99 ha
Soil: Medoc’s gravelly soil
Density: 7700 plants/ha
Vines average age: 50 years
Pruning: Medoc Double Guyot pruning
Cultivation: Plowing 4 traditional ways
Harvest: By hand
Sorting: In the vineyard and at the sorting table
Vinification: In wooden vats
Maturing: 50% new barrels
Harvest 2006: From September 21stto October 4th
Blend 2006: 62% Cabernet Sauvignon, 31% Merlot, 5% Petit Verdot, 2% Cabernet Franc
Bottling date: From May 19th to June 05th 2008
Vintage
Thanks to the cold and wet winter, vines were totally healthy. An ideal spring weather was followed by an early summer of extreme heat, and then, a quite humid month of August. Finally, a particularly warm and sunny last-season allowed a great concentration of the phenolic components, offering wines which have intense fruit flavors, a fresh acidity and strong tannins.
