Connétable Talbot 2025

Characteristics and tasting notes of the Connétable Talbot 2025

Tasting

Appearance
Deep, the ruby hue is immediately captivating.

Nose
The aromatic bouquet expresses scents of fresh red fruits, such as cherry and redcurrant, enhanced by delicate floral nuances and subtle spicy touches.

Palate
The attack reveals a silky texture supported by tannins of great finesse. The whole shows itself to be classic and elegant, offering beautiful concentration as well as a perfectly defined structure. The finish stands out for its freshness, depth and remarkable persistence.

Food and wine pairings
This cuvée pairs ideally with white meats such as pork or veal, as well as with roasted poultry. It also wonderfully accompanies meaty fish such as tuna, mushroom-based dishes, pasta, or even Mediterranean recipes and light Asian fare. Several cheeses will also bring out its qualities.

Serving and cellaring
To fully appreciate this 2025 vintage, serving at a temperature of around 15.5°C is recommended. With fine potential, this wine can be cellared and enjoyed until around 2035.

The elegance of a second wine from Saint-Julien crafted by Château Talbot

The estate
Established in 1785, the date of its first mention on a map, Château Talbot was acquired in 1917 by the Cordier family. Today, the Bignon-Cordier family, represented by Nancy Bignon-Cordier and Jean-Paul Bignon, runs this Fourth Growth from the 1855 classification. The property stands out for its exceptional family stability over four generations. It is also recognised for its unique terroir, the highest point of its appellation, and for its environmental commitment. Produced for the first time in 1979, this second wine perpetuates the excellence of this Left Bank Bordeaux estate.

The vineyard
The vines used for this cuvée thrive on the prestigious terroir of Saint-Julien. The soil is composed of alluvial Médoc gravel resting on a clay bedrock, providing excellent drainage. The vines, with an average age of 30 years, are planted at a density of 7,700 vines per hectare and pruned according to the double Médoc Guyot method. The vineyard, certified High Environmental Value level 3, is maintained through traditional ploughing. Yields amount to 28 hectolitres per hectare.

Winemaking and aging
The harvest took place by hand from 5 to 22 September. Upon arrival, the bunches undergo successive sorting, first manual then optical and densimetric, in order to retain only the finest berries. Vinification is carried out exclusively in stainless steel tanks to preserve aromatic purity. Aging then continues entirely in oak barrels for a period of fifteen months. Alcohol: 13% vol.

Grape varieties
This blend is made up of 59% Merlot and 41% Cabernet Sauvignon.