The 2019 harvest was Jean-Michel Laporte’s second vintage as general manager of Château Talbot. One of the primary changes he has made in the vineyard is removing leaves earlier than before (mid-June instead of July), allowing more maturity and aeration, which protects the grape bunches from disease. Vinification adjustments include more pump-overs at the very beginning and fewer at the end, as well as earlier extraction, which he feels avoids dryness and astringency. Lastly, he increased the proportion of new oak slightly, from 50 percent to 60 percent, giving the wine a richer, more sumptuous feel without an overly oaky flavor.
James Molesworth, editor if Winespectator described Chateau Talbot 2019 as well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar.
A gorgeous blend of Cabernet Sauvignon, Merlot and Petit Verdot.
Wine Spectator: 95/100
Jane Anson: 94/100
Cellar potential : Best from 2025 through 2040
Food Pairing: Classic roast or stewed dishes of pork, lamb, veal, duck, game and beef. Also pairs well with pasta & rice dishes such as Risotto with mushroom and truffles.