Unser Sortiment

JAMES SUCKLING: "Probably one of the most structured and stony SHLs I have ever had. Full yet very tight and compact palate with tannins that are like a tightly wound ball of silk. It goes on for a very long time. The cab berries were very small and they delivered a fantastic backbone of tannins, but at the same time intensity of vivid and reserved fruit. This is really long and classic in structure. The elevage in barrel will polish the fantastic, pure tannins. 70% cabernet sauvignon, 23% merlot, 6% cabernet franc and 1% petit verdot. From biodynamically grown grapes."

JAMES SUCKLING: "Good vibration here, with edgy, fresh acidity that makes it long and vivid. It's medium-bodied and tight, with sliced lemon and green apple and stone character. Better than 2022? 80% sauvignon blanc and 20% semillon."

JAMES SUCKLING: "This is very classic Sociando with brightness and linearity to the wine, as well as blackcurrants and a citrus undertone. Medium-bodied with refined tannins. Long, very crisp and fresh. Lower pH here of 3.55."

FALSTAFF: "Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Feines Edelholz, zart nach Lakritze, etwas Weichsel, rote Waldbeeren, einladendes Bukett. Saftig, hochelegant, finessenreicher Säurebogen, seidige Tannine, mineralisch und lange anhaftend, ein delikater Wein von Länge, Präzision und Potenzial, ein anmutiger Speisenbegleiter."

JAMES SUCKLING: "The purity of the botrytis grabs your attention, with density and intensity to the dried fruit, sweetness and length. Very spicy and long. Almost oily. Really rich. 150g/L residual sugar. 100% semillon."

FALSTAFF: „Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Frische rote Waldbeerfrucht, ein Hauch von Kirschen, Orangenzesten, dezent nach Nugat. Mittlerer Körper, Herzkirschen, feine Tannine, ansprechende Süße im Abgang, ausgewogen und bereits gut entwickelt."

JAMES SUCKLING: "A medium- to full-bodied red with very fine tannins. It’s firm and structured, showing a bright, dark-fruited character. Focused, with a good center-palate and a lingering finish. Really polished."

Chateau Talbot ist als Nachbar von Gruaud Larose immer etwas in dessen Schatten gestanden. Auf Talbot entstanden aber legendäre Weine wie der 82er und der 86er, die Chateau Talbot berühmt machten. Auch der 1945er Chateau Talbot war ein unglaublicher Erfolg für das Gut. Mit ein Grund mag sein, daß beide Güter lange Zeit im Besitz von Cordier waren. Mittlerweile heißen die stolzen Inhaber von Chatea

FALSTAFF: „Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Orangenzesten, reife Zwetschken, dunkle Kirschfrucht, dezente Kräuterwürze. Saftig, frische Kirschfrucht, feine Tannine, zartes Nugat, rotbeeriger Nachhall, ein vielseitiger Speisenbegleiter."

FALSTAFF: "Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Anklänge von Amarenakirsche, Holunder, Bitterschokolade, floral und pfeffrig, Noten von Milchschokolade. Am Gaumen wirkt der Wein aus einem Guss, sehr weich ansetzend, dann mit einem druckvollen, sehr feinen und komplett ausgereiften Tannin ausgekleidet, das in den cremigen Körper fast komplett eingeschmolzen ist, kreidige Mineralität im Finale."

FALSTAFF: „Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Reifes Pflaumenbukett, Brombeerkonfit, dezent Kräuterwürze. Mittlerer Körper, rotbeerig, frisch strukturiert, runde Tannine, salzige Mineralität, Ribiseln im Abgang, ein lebendiger Speisenbegleiter."

JAMES SUCKLING: "Very fine and polished with a seamless tannin structure. Medium-bodied with an impressive concentration of fruit. Long and balanced."

JAMES SUCKLING: "The quality of fruit and salty undertones from the limestone soil are really delicious and exciting. Medium to full body and very fine, velvety tannins that spread across the palate. Bright and crunchy at the end. 80% merlot and 20% cabernet franc."

JAMES SUCKLING: "A medium-bodied red with firm, lightly chewy tannins and a fluid mid-palate. Dry and polished at the end."

JAMES SUCKLING: "A crunchy and velvety Tronquoy with blackberry, blackcurrant and chocolate aromas. Lots of blackcurrant, berry and cherry character on the medium-bodied palate, with solid tannins that have a powdery texture. 51% cabernet sauvignon, 38% merlot and 11% petit verdot."

JAMES SUCKLING: "A tight and very focused young Troplong with freshness and finesse that adds plenty. Medium to full body, ultra-fine tannins and a vivid finish. Lots of blackberry and blueberry character. It really opens and envelops your palate, caressing every square inch. Cashmere-like texture. The limestone comes through beautifully."

JAMES SUCKLING: "The focus and polish are so enticing, reminding me of a seamless piece of the finest cashmere. Medium to full body with blackberry, tapenade and dark-chocolate character. A hint of salt at the end. 100% merlot."

JAMES SUCKLING: "Wow, this is really something. It is full and powerful with truly impressive depth of fruit. Yet, it remains agile and structural, with flexed muscles, balanced by a sense of floating. Well defined and poised. 53% cabernet franc, 44% merlot, and 3% cabernet. Will it be better than 2022?"

LISA PERROTTI-BROWN: "Composed of 53% Sauvignon Gris, 40% Sauvignon Blanc, and 7% Sémillon, the 2023 Valandraud Blanc has a 3.15 pH, and is aging 80% new oak barrels, and 20% in glass boules. It prances out with gregarious notes of applesauce, juicy pears, and fresh nectarines, leading to hints of cedar, honeysuckle, and candle wax. The medium-bodied palate is decadently intense and satiny textured, yet also wonderful refreshing, finishing with great length. The alcohol is 13%."

JAMES SUCKLING: "This shows depth and power, yet it comes across as elegant and refined, too. Medium- to full-bodied with an impressive structure that lasts long on the palate. The tannins are super-fine and pixelated. 90% merlot, 5% cabernet franc and 5% cabernet sauvignon."