The evening started with reception at the bar. Passed hors d'ouerves were demi tasse of crab meat and smoked salmon canape. The wine that was served was the 2007 Chateau Talbot Caillou Blanc. Light yellow clear color, on the nose aromas of vanilla and jasmine, on the palate, round, smooth with a hint of sweetness, overall a very pleasant wine.
We were ushered to the dining room that was facing the street. The representative from Calvert Woodley, Ben Giliberti, CW Director of Wine Education, introduced the owner of Chateau Talbot, Mr. Jean-Paul Bignon who gave an introduction to the vineyard and the history of Chateau Talbot.
First Course-
Roasted Breast of Quail Jus Reduction served with Caramelized Onions & Mashed Potatoes-
2005 Connetable de Talbot-
Medium red clear color, on the palate medium body with excellent complexity along with black fruit, dark chocolate and notes of strawberry.
Main Course-
Broiled Lamb Chop Served With Caramelized Spinach au Gratain
2003 Chateau Talbot & 2000 Chateau Talbot
The 2003 is deep in color and has a bouquet that shows aromas of plum, leather, prunes, cedar, and black cherry. It's terroir driven and does show some barnyard and earthy tones as well. On the palate flavors of black cherry, plum skin, prune juice, tomato, and cedar touch down on the palate in a ripe but dry fashion. There is a touch of green and soil that is present but is secondary to the fruit, which adds to the complexity. It's an elegant style wine with good fruit to earth balance and a dry medium length finish. The tannin is still young and firm and the wine will improve with bottle age. Overall a serious and streamlined effort that deserves 90 points.
The 2000 exhibits wonderful aromas of black currants and spices follow through to a full-bodied palate, with masses of velvety tannins and a long, classy finish. Almost classic. Score range: 92-94 Wine Spectator
This wine is sexy, seductive, and undeniably difficult to resist, even at such a young age. The deep ruby/purple color is followed by a wine with low acidity, sweet tannin. Rated 90-92 —Robert Parker.
Cheese Course-
Artisinal Cheese Selection-
1996 Chateau Talbot-
Color is deep red color, the nose has barrel-loads of fruit, herbs and cigar-smoke. On the palate it has more fruit and a smoky character. Well balanced. Intense red wine.
Dessert Course-
Due of Cheesecake and Chocolate Pecan-
2003 Quinta de Noval LBV Port-
An impressive port; displaying inky, opaque magenta from core to rim. Accents of licorice, herbs, spirit and ripe blackberries provide pleasure and kept my nose planted in the glass. Rich, sweet cassis and blackberry syrup roll over the tongue gently, as the acidity keeps things focused, and the grip is firm yet not astringent.
Espresso-
Thick oily espresso, just the way it should be!
Prior our departure, it was announced that the winery had the 1970 and the 1994 vintages of the Chateau Talbot in barrels and that magnum format of each vintage recently bottled was being offered. I placed an order for a magnum 1970 and a magnum 1994. Tasting reports to follow!
August 30, 2012- Opened the 1970 Talbot for my sister's 60th birthday celebration. The cork came out in tact with no issues, no surprise here since this wine was recently bottled. The color was medium red, not too intense. The nose was typical grand cru Bordeaux, On the palate, this wine was silky smooth and medium body. It went well with the grilled vegetables, chicken and meats.
December 25, 2014- Opened the 1990 Talbot for the Christmas dinner at the house. The color was deep red, the nose was intense fruits and china ink, on the palate, this wine was full body with tremendous amount of vanilla, red fruits and a long finish. This wine was served with rib roast, french string beans and potato gratin.
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