Learn everything about Chateau Taillefer Pomerol with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux:Links to all Bordeaux Wine Producer Profiles
Chateau Taillefer History, Overview
Chateau Taillefer is the first major estate you see as you enter Pomerol from the west, as you exit the highway or enter the region from the direction of Catusseau. Chateau Taillefer is also one of the oldest properties in the Pomerol appellation dating back to at least 1785.
The chateau was built in the early 1800’s. Chateau Taillefer is historic for another reason, it is the first property purchased by the Moueix dynasty. Antoine Moueix bought the estate in 1923.
Chateau Taillefer remains in the Moueix family hands today. Interestingly, at the time of the purchase, due to its sandy soils, the vineyard was not known to possess the best terroir in Pomerol. But it had one advantage the other estates in the region did not have.
Chateau Taillefer was located close to the business center of Libourne, which made it easy to transport the wine by train to various locations and get the wine into different markets.
Chateau Taillefer Vineyard, Terroir, Grapes, Winemaking
The 11.5 hectare, Right Bank vineyard of Chateau Taillefer is planted to 75% Merlot and 25% Cabernet Franc. This represents a continuing change in the vineyard as Chateau Taillefer has over the years removed the substantial amount of Cabernet Sauvignon from their vineyard. The property continues replacing much of their Cabernet Franc with Merlot. This process is being done slowly, to maintain the average vine age at close to 30 years of age.
The terroir is sand and gravel with deposits of iron in the soils. In fact the iron in the soil is where the estate found the inspiration for its name from, as Taillefer comes from the phrase to cut iron, which is a reference to the iron in the terroir. The vineyard is planted to a vine density of 6,000 vines per hectare.
To produce the wine of Chateau Taillefer, vinification takes place in temperature, controlled, traditional concrete vats. Malolactic fermentation takes place in a combination of cement vats and French oak barrels. The wine is aged in 33% new, French oak barrels for about 15 months. On average, 4,000 cases a year are produced of Chateau Taillefer. There is a second wine, Chateau Fontmarty.
When to Drink Chateau Taillefer, Anticipated Maturity, Decanting Time
Chateau Taillefer can be enjoyed on the young side with an hour of decanting. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. However, I find the wine is usually better with 3-6 years of bottle age.
Of course that can vary slightly, depending on the vintage character. In the best years, the wine will best between 4 to 12 years of age after the vintage.
Serving Chateau Taillefer with Wine, Food, Pairing Tips
Chateau Taillefer is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Taillefer is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Taillefer is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château Taillefer Wine Tasting Notes
12 Vintages 31,160 Views Sort by Vintage-Rating
|2017||Château Taillefer (Pomerol)|
This medium-bodied wine with its soft earthiness, red fruit and spicy accents will be best in the first decade of life.
1,512 Views Tasted Apr 26, 2018
|2016||Château Taillefer (Pomerol)|
Perhaps the best wine ever produced here. Floral in nature, with a juicy, red and black plum with truffle character, soft tannins, and ample freshness in the medium bodied, red berry finish.
2,070 Views Tasted Apr 29, 2017
|2015||Château Taillefer (Pomerol)|
Medium-bodied with thyme, fresh herbs, cherries and a forward style, this wine will drink well young. 86 - 88 Pts
1,943 Views Tasted Apr 27, 2016
|2014||Château Taillefer (Pomerol)|
Light in color, fruit and length, there is a fresh, bright cherry center in the finish. 84-86 Pts
2,349 Views Tasted Apr 24, 2015
|2013||Château Taillefer (Pomerol)|
Light in color with weight and fruit, the wine is on the tart, rustic side of Pomerol. 82-84 Pts
1,744 Views Tasted Apr 26, 2014
|2012||Château Taillefer (Pomerol)|
Bright, sweet and tart red fruits with a strong olive and herb component, this will be best tasted in its youth for its fresh, bright, red berry character.
3,940 Views Tasted May 16, 2015
|2011||Château Taillefer (Pomerol)|
Medium bodied, simple, easy going, cherry and red dominated wine, which takes little effort to enjoy. There is not much complexity, but there are no faults found here either.
1,561 Views Tasted Dec 10, 2017
|2010||Château Taillefer (Pomerol)|
Light, feminine, medium bodied and focused on the red red berry side side of the style range. There are no real faults here, but it lacks the depth and sensuality of what makes Pomerol great.
3,330 Views Tasted Aug 7, 2013
|2009||Château Taillefer (Pomerol)|
This medium bodied, lighter style of Pomerol serves up a healthy dose of bright red cherries and raspberry, with hints of oak and earth. I'd drink this on the young side.
4,200 Views Tasted Aug 7, 2013
|2005||Château Taillefer (Pomerol)|
Medium bodied, light in style, with plum, licorice and hints of wet earth, this mature, ready to drink Pomerol ends with an array of fresh red plum and cherry notes.
4,566 Views Tasted Mar 13, 2014
|2001||Château Taillefer (Pomerol)|
Fully mature, medium bodied, and on the red fruit side of the style range, with soft, sweet and tart, red cherries, spice, earth and plums on the nose and in the mouth.
1,502 Views Tasted Dec 13, 2017
|2000||Château Taillefer (Pomerol)|
This ready to drink, medium bodied wine delivers a plum, cherry, earth and cocoa profile, soft textures and a round, cherry finish.
2,443 Views Tasted May 17, 2014