1999 Chateau Talbot, St. Julien 13%

Our Price: £56.00

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Grapes:
3%	Cabernet Franc
66%	Cabernet Sauvignon
26%	Merlot
5%	Petit Verdot

Food Matching Note :
A fantastic match with fillet of beef with a red wine sauce, but will pair very well with any red meat dishes, game or strong cheese.
Tasting Note :
Deep ruby in colour. A marvellous array of flavours and aromas, especially blackcurrants, wild berries, leather, herbs, chocolate, vanilla, smoky oak and spices. The tannic structure is tight, well integrated and superbly crafted, beginning to soften now and revealing a seductive side to this famous wine.
Vinification Note :
Soils: Médoc gravels. Average age of vines: 35 years. Harvest: By hand, using lot selection. Wooden fermentation tank: 4200 hl / Stainless steel fermentation tank: 5000 hl Temperature control Maceration : 3 weeks. Elevage in barriques: 50% new wood Master winemaker: Mr. Jorajuria Advising oenologists: Mr. Ribereau Gayon and Mr. Boissenot.
Detailed Vinification Note :
Sourced exclusively from the estate's 100ha of vineyards which extend over outcrops of ancient quaternary gravels. With almost one hundred years’ experience and knowledge of the Talbot terroir, and now a computer aided plot based management system, the approach to viticulture is especially adapted and customized for a minimal interventionalist approach in an attempt to express the quality of fruit and terroir as pristinely as possible. Talbot has two fermentation cellars, the first contains 4500 hl of oak barrels and was built in 1989; the other has the same capacity, is made from stainless steel and was built in 1994. Electronic temperature control makes it possible to further refine the delicate fermentation period in complete safety. After the alcoholic and malolactic fermentations have ceased, the wine is warm racked into French barriques, 40 to 50% of which are replaced each year. The wine then spends sixteen months ageing in these barriques in the temperature controlled cellars. A highly judicious assemblage then takes place, where 50% of the wine is 'de-classified' to the second label, hence further increasing the quality of Chateau Talbot. The château is also equipped with a highly sophisticated bottling room, where hygienic conditions are worthy of an operating theatre. The bottling chain is protected behind glass and is sterilized at 90° before each use. The finished wine is stored in a temperature-controlled warehouse that stores up to one and a half million bottles under ideal conditions before packing in wooden cases for release.

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