Every year during harvest time, the grapes are hand selected by a team of 120 people.  The selection is rigorous, and only the ripest berries make their way into the grand vin.  After their harvest, they make their way into the property’s state-of-the-art vat room.  The vat room itself is an architectural marvel, with giant concrete columns emulating tree branches supporting the ceiling.  The wines are vinified before beginning the blending process.  The blending process is a team effort, where Nancy, Jean-Paul, and their consultants are Stéphane Derenoncourt and Eric Boissenot.  Derenoncourt hosts an impressive resume, having worked for properties such as Domaine de Chevalier, Château Pavie Macquin, and even Napa properties like the Rubicon Estate Winery.  Château Talbot also produces the only white wine in the Saint Julien appellation, Le Caillou Blanc.  The wine is made from Sauvignon Blanc and some Sémillon.  It is aged in a Burgundian style on its lees and was one of the first white wines to be made in the Médoc.

The wines of Château Talbot have a level of versatility that is associated with wines from Saint Julien.  They can age well but can also be enjoyed younger after hours of decanting.  The tannins are silky and luscious and the wine races with beautiful aromas of tobacco and licorice.  Yet despite the complexity, it is always a charming wine. 

"A juicy style of wine, Talbot’s 2012 has a dense ruby/purple color, plenty of black and red currant fruit, a touch of plum, soft tannin and a spicy, medium-bodied mouthfeel. It is excellent, with no hollowness or astringency. This is a very successful wine in this vintage and should drink well for 15-20 years." - Robert Parker Jr., The Wine Advocate (4/29/15),Ratings: 94, Drink: 2015-2035