About the Producer
Château Talbot – a Médoc Grand Cru Classé – is based in the heart of the Saint-Julien commune which is an outstanding appellation with no fewer than 11 classified growths. The estate consists of a 110-hectare single vineyard and enjoys an exceptional terroir due its Garonne gravel-alluvial soils and its close proximity to the Gironde estuary.
Originally named after Sir John Talbot, the Earl of Shrewsbury who fought in the Hundred Years’ War, Château Talbot has a rich history. For several decades it belonged to the Marquis of Aux and was then purchased in 1918 by Désiré Cordier and is still owned and run by the Cordier family today. Nancy Bignon Cordier, her husband Jean-Paul and their three children – Philippine, Marguerite and Gustave – continue the tradition of producing fantastic wines which are recognised worldwide for their consistent high-quality vintage after vintage.
Serving Guide: We recommend opening and decanting for an hour before serving to enjoy the full flavours of this wine. Alternatively pour smaller quantities into larger glasses and let it open up for 15 minutes before serving. Drinking nicely now with good potential to age and should continue to mature until 2025 onwards
Wine: Château Talbot 4ème Cru Classé, Saint-Julien, Bordeaux, France 2001
Sub region: Saint-Julien, Left Bank
Colour: Red, Dry
Grape Varieties: 55% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: email@example.com
Black Plum, Blackcurrant and Cedar
Chateau Talbot is a classic claret much loved by us Brits and rightly so. The 2001 vintage is a wine with real charm. Deep purple in colour, it has enjoyable notes of smoked herbs, black liquorice, cedar and tobacco with ripe black plum and blackcurrant flavours. The tannins are smooth and soft allowing this wine to give pleasure now but will continue to develop with further time in the bottle. Medium-bodied with good depth and a lingering persistent finish. Very satisfying and a wonderful St Julian wine
Awarded 17/20 by Jancis Robinson and 89/100 by Robert Parker.
Red, Dry | 75CL |13.5% ABV
Food and Wine Pairing
A roast lamb with rosemary is always a winner. Add a side of gratin dauphinoise and you are in food and wine heaven! Chateau Talbot is also an excellent choice to go with steak, turkey, and game such as venison, duck and pheasant. Having finished your meal, why not continue by pairing this wine with a hard cheese such as aged cheddar or gouda.
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