The 110 hectare estate of Fourth Growth Château Talbot lies on the banks of the Gironde Estuary, in the heart of St-Julien. The single vineyard lies across alluvial gravel hilltops created by the Dordogne River and it is this fine soil which imparts its classic structure and luxurious fruit. Its position next to Super Seconds Léoville-Barton and Ducru-Beaucaillou certainly helps its reputation, but it is its management team, led by Jean-Michel Laporte, which sees it going from strength to strength and commanding increasingly higher prices. It has been in the Cordier family for over a century, with Nancy Bignon Cordier overseeing the estate and Stéphane Derenoncourt and Jacques Boissenot on hand to advise.

At 107 hectares, Château Talbot is one of the biggest estates in the appellation, which is just 900 hectares in total. The winemaking here is precise; the grapes are hand harvested and travel in a tunnel infused with warm air to dry them thoroughly before the parcel by parcel vinification process begins. The huge modern cellar, finished in 2012, is temperature controlled and architecturally striking, with a mirror finish on its walls concealing its state-of-the-art technology.

Saint-Julien, located in the heart of Bordeaux’s Médoc, is a prestigious appellation renowned for producing wines of remarkable balance and elegance. The region enjoys a temperate maritime climate, heavily influenced by the nearby Atlantic Ocean and the Gironde estuary, which moderate extremes of temperature and protect vines from frost. This creates excellent conditions for slow, even ripening.

The soils are predominantly gravelly, with deep deposits of pebbles mixed with sand and clay. These free-draining gravels warm quickly, encouraging ripening, while the underlying clay retains moisture, ensuring resilience during hot summers. Such terroir is perfectly suited to Bordeaux’s classic red varieties. Cabernet Sauvignon dominates plantings, providing structure and longevity, while Merlot adds suppleness and roundness. Smaller proportions of Cabernet Franc and Petit Verdot contribute aromatic lift, freshness, and spice.

Saint-Julien wines are celebrated for their refined style, often described as combining the power of Pauillac with the finesse of Margaux. They typically display aromas of cassis, blackberry, cedar, and graphite, alongside hints of tobacco and violets. On the palate, the wines are medium to full-bodied, with firm but polished tannins and a harmonious balance of fruit, acidity, and oak. They age gracefully, developing complex savoury and earthy nuances over decades.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.