History
The Talbot in question is widely accepted as being John Talbot, Earl of Shrewsbury, although there appears to be no direct evidence that he ever owned this property, or indeed owned any vines in Bordeaux at all. John Talbot was an octogenarian soldier, sent by King Henry VI to sort out the rebellious French, who had clearly had enough of 300 years of English rule in Aquitaine, this having been the situation since Henry II married Eleanor of Aquitaine in 1152. At Castillon the aged yet honorable warrior went into battle unarmed, having sworn never to bear arms against the French when they had released him from a previous period of captivity. Knowing this, we can perhaps question the judgment of Henry VI in choosing Talbot to quash the riotous French. The result was that Talbot was defeated, and in fact met his end at the battle in 1453. The English army eventually fled, having first allegedly made a last stand at the fortress where Issan stands today. Bordeaux was French once more. The name Talbot appears on maps in the 18th Century, and despite what we know of his life, it is generally assumed that this refers to John Talbot. During the 18th and 19th Centuries the estate here was owned by the marquis d'Aux de Lescout, and was thus known as Talbot d'Aux. Under their tenure the wines fetched sufficiently high prices for classification of the estate as a quatrième cru in the 1855 classification. It remained with this family until 1899, when it was purchased by a gentleman named Claverie, before twenty years later he sold it on to Désiré Cordier in 1917. The Cordier family also acquired ownership of Lafaurie-Peyraguey and part of Gruaud-Larose, and although the latter has since been sold they retain control of Talbot today. The estate passed from Désiré to son Georges, then to grandson Jean, before coming to the next generation who are the current incumbents, these being Jean's daughters Lorraine Rustmann and Nancy Bignon-Cordier. They have ran Talbot since Jean's death in 1993. They work together to allow this grand cru to exist in tune with the times, aided by memories of the skills and know-how of the four generations which preceded them.
Nowadays’ owner: Lorraine Rustmann-Cordier
Nancy Bignon-Cordier
Technique Information
Location: Chateau Talbot is located north of Gruaud-Larose and behind the tiny town of Saint Julien-Beychevelle.
Appellation: Appellation Saint-Julien Controlee
Neighboring Chateau: Chateau Gruaud-Larose(Second Growth 1855 Saint Julien)
Acreage: 107 hectares
Soil: Quaternary gravel
Grape Varieties: Red Varieties: Cabernet Sauvignon 66%, Merlot 26%, Petit Verdot 5%, Cabernet Franc 3%
White Varieties: Sauvignon 80 %, Sémillon 20 %
Average age of vines: Red Varieties-35 years old; White Varieties-25 years old.
Cultivation density: 7700 vines per ha
Viticulture: Double Médoc Guyot; 4 traditional ploughings.
Winemaking:
Red wine: Each grape variety and each plot fermented separately. After the malolactic fermentation has taken place, the wine is immediately run into barrels, Under temperature control, it will keep 3 weeks skin contact, around 50% of which are replaced every year(Talbot: 50 to 60% new oak barrels; Connétable: 20% new oak barrels). It then remains in the wood barrels for sixteen months in air-conditioned cellars.
White wine: Barrel fermentation; On lees with lees stirring for 9 months.
Yield: Red Varieties-45/50 hl/ha; White Varieties-45 hl/ha
Brand: Chateau Talbot(First Label)(A.O.C. aint-Julien)
Connétable de Talbot(Second Label)(A.O.C. Saint-Julien)
Caillou Blanc du Chateau Talbot(White Wine)(A.O.C. Bordeaux)
Annually production: Chateau Talbot(First Label): 30000 cases per annum
Connétable de Talbot(Second Label): up to 50% total production
Character:
Chateau Talbot(First Label): Unfailingly consistent, Talbot embodies with elegance all the complexity of its terroir. Its firm, well-rounded tannins offer a smoothness ever present over the years. Being highly concentrated, it can be left to age for many years even though it is tempting to drink it young to enjoy the fullness of its fruity aromas and silken finish.
Best vintages: Chateau Talbot(First Label): 2000
Awards: Chateau Talbot classified as Fourth Cru Class in 1855.
Website: http://www.chateau-talbot.com
Serving Suggestion
Cellar Humidity and Temperature: 75-85%, 15 ℃
Serving Temperature: 17-19 °C
Optimal drinking and aging potential: 4-5 years, be kept for more than 10 years
Food match:
Chateau Talbot(First Label):
Western Food: excellent with lamb, duck, pork and meat dishes, Best food match: sausage & dry meat.
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