A classic Saint-Julien from a historic Fourth Growth estate, the 2012 Château Talbot combines charm with structure. Notes of blackberry, plum, spice, and earth unfold over a supple frame, supported by fine tannins and freshness. Generous yet refined, it’s approachable now but will continue to develop beautifully over the next decade.

James Suckling | JS 91
Published: Feb 22, 2015

This shows pretty depth and finesse for a young 2012 with mineral, blackberry and clove character. Remains subtle. Full body, a solid core of fruit and a long and structured finish. Better after 2017.

Decanter | D 91 
Published: Mar 3, 2022
Drink: 2022-2030

Scented, plummy bouquet and attractive sweet fruit with plenty of charm. A wine that is uncomplicated but enjoyable to drink.

The Wine Advocate | RP 90 
Published: Apr 30, 2015
Drink: 2015-2035

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, medium-bodied 2011 should provide delicious drinking for 10-15 years. Talbot appears to have succeeded admirably in this vintage.

Chateau-talbot.com

It’s true, Talbot is a champion of longevity, which doesn’t prevent it from being amiable and round even in its earliest youth, always marked by silky, smooth, very civilized tannins. Talbot is outgoing by nature, never inward-looking. It’s a racy wine, with complex notes of Havana and licorice, deliciously classic without the slightest hint of austerity.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Vintage: 2012
Oak: French oak barrels
Varietals: 59% Cabernet Sauvignon, 36% Merlot, 5% Petit Verdot
Vineyard: Approximately 102 hectares on Médoc gravelly soils; average vine age around 50 years
Harvest: 1–17 October 2012; hand-harvested with successive manual and optical sorting
Vinification: Parcel selection and fermentation in oak vats, with careful extraction
Ageing: 15 months in French oak barrels, 50% new oak
Winemaker: Jean-Max Drouilhet (Cellarmaster)
Region: Saint-Julien, Bordeaux, France
Classification: 4ème Grand Cru Classé (Fourth Growth), 1855 Classification

Serving Temperature: 16–18°C
Decanting: Stand upright before opening. Decant gently to separate sediment; allow approximately 30–60 minutes of aeration
Food Pairing: Roast lamb, grilled beef, beef tenderloin, venison, duck, game dishes, mushrooms and mature hard cheeses