2012 Château Talbot St. Julien Bordeaux France Wine Tasting Note

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2012
90
Medium bodied, sweet and tart red berry dominated wine with an earthy, cedar and tobacco kick to the nose. Forward in style, the wine will drink well by its 10th birthday.

Medium bodied, sweet and tart red berry dominated wine with an earthy, cedar and tobacco kick to the nose. Forward in style, the wine will drink well by its 10th birthday.

5,090 Views   Tasted
Medium bodied, forward, with an open style that is already showing off its licorice, espresso, black cherry and round, earthy profile.

Medium bodied, forward, with an open style that is already showing off its licorice, espresso, black cherry and round, earthy profile.

4,393 Views   Tasted
Licorice, black raspberry, and espresso scents open to a soft, polished, round, medium-bodied wine filled with black cherries. From a blend of 60% Cabernet Sauvignon, 32% Merlot and 3% Petit Verdot, the wine reached 13.6% ABV. 89-91 Pts

Licorice, black raspberry, and espresso scents open to a soft, polished, round, medium-bodied wine filled with black cherries. From a blend of 60% Cabernet Sauvignon, 32% Merlot and 3% Petit Verdot, the wine reached 13.6% ABV. 89-91 Pts

3,053 Views   Tasted

When to Drink Chateau Talbot, Anticipated Maturity, Decanting Time

Chateau Talbot can be enjoyed on the young side with several hours of decanting. However, the wine is usually better at 7-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character.

In the best years, the wine will best between 12 and 20 to 25 years of age after the vintage. Young vintages can be decanted for an average of 2 hours. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Older vintages, from the 1950s, 1960's and 1980's seem to age better than the current years. But time will tell.

Serving Chateau Talbot with the Best Wine, Food, Pairing Tips

Chateau Talbot is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Talbot is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, and grilled dishes. Talbot is also good when served with Asian dishes, hearty seafood, or richly textured fish like tuna, mushrooms, pasta, and cheese.

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