Château Talbot SAS
Château Talbot, a 4ème Saint Julien Grand Cru Classé, comprises 110 hectares of a single vineyard in the heart of the Saint-Julien commune, an exceptional appellation as it includes no fewer than 11 classified vineyards. The terroir of Château Talbot is ideally situated on the banks of the Gironde estuary, on hills of alluvial gravel deposited by the Dordogne River from the Massif Central and the Pyrenees from the Garonne River. The total area of Château Talbot surrounds the estate and extends northward to the border with the Pauillac appellation. Planted on a terroir of fine Gunzian gravel with a core of fossil-rich limestone, composed of draining hills, the estate is largely planted with red grape varieties (105 hectares) and with a small area of white grape varieties (5 hectares). The impeccable management of the vineyard is among the most exemplary in the Médoc. The wines, overseen by Nancy Bignon-Cordier with the valuable advice of oenologist Eric Boissenot and consultant Stéphane Derenoncourt, are consistently rich and yet extremely elegant.
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Continue shoppingChâteau Talbot SAS
Château Talbot, a 4ème Saint Julien Grand Cru Classé, comprises 110 hectares of a single vineyard in the heart of the Saint-Julien commune, an exceptional appellation as it includes no fewer than 11 classified vineyards. The terroir of Château Talbot is ideally situated on the banks of the Gironde estuary, on hills of alluvial gravel deposited by the Dordogne River from the Massif Central and the Pyrenees from the Garonne River. The total area of Château Talbot surrounds the estate and extends northward to the border with the Pauillac appellation. Planted on a terroir of fine Gunzian gravel with a core of fossil-rich limestone, composed of draining hills, the estate is largely planted with red grape varieties (105 hectares) and with a small area of white grape varieties (5 hectares). The impeccable management of the vineyard is among the most exemplary in the Médoc. The wines, overseen by Nancy Bignon-Cordier with the valuable advice of oenologist Eric Boissenot and consultant Stéphane Derenoncourt, are consistently rich and yet extremely elegant.