2016 Chateau Talbot

品飲筆記：大寶2016帶著典型聖朱利安的風格──深沉的黑果與黑加侖香氣，伴隨雪茄煙草、甘草和一絲濃郁的 espresso 與煙燻味。口感中等偏豐盈，果實鮮明、酸度活潑，單寧細緻且有磨光感，結尾鹹香悠長。
酒莊背景：大寶為四級列級酒莊，家族經營逾百年，名下葡萄園面積廣闊，風格穩定，既有親和力也能長期陳年。酒莊在波爾多名列經典，常被視為理想的聖朱利安代表。
釀造與陳年：採用層次嚴謹的分選（人工、光學與浮選），於橡木大槽發酵，之後在橡木桶中熟成15個月，約半數新桶；木質香與香料感被控制得恰到好處，為果味添上複雜度。
葡萄園與收成：莊園植於美多克典型的碎礫土壤，植株密度高，平均樹齡超過五十年，採用四向翻土與傳統義大利式修剪（Médoc double guyot）。2016年自9月3日至10月17日分期採收，成熟度與酸度配比良好，賦予礦物感與結構感。
飲用建議：若現飲建議醒瓶約一小時，或繼續窖藏十年仍有發展空間。配紅肉、燉煮料理與熟成起司特別合適，享受它優雅而耐人的層次。

Tasting note: The 2016 displays a classic Saint-Julien profile—ripe dark fruits and cassis framed by cedar, tobacco and a thread of licorice. Aromas of espresso and subtle smoke lead into a palate that is medium-bodied, precise and fresh, with polished, silky tannins and a long, savoury finish.
Producer notes: Chateau Talbot is a 4eme Grand Cru Classé with a long family history under the Bignon‑Cordier stewardship; the estate is celebrated for consistent, ageworthy vintages that combine generosity and elegance. The 2016 vintage is noted for its balance and approachable early charm while retaining excellent ageing potential.
Winemaking notes: Grapes undergo successive sorting (manual, optical and flotation) and fermentation in oak vats. The wine is aged 15 months in oak, with roughly 50% new barrels, producing integrated spice and cedar characters without overpowering the fruit.
Vineyard notes: The estate covers over 100 hectares on Médoc’s classic gravel soils, planted at high density with mature vines (average around 51 years). Traditional ploughing and Médoc double‑guyot pruning are used; harvest ran from 3 September to 17 October. The gravel terroir and vine age contribute to the wine’s mineral lift and structural frame.
Service: Best served after about an hour of decanting if drinking now; will continue to evolve in bottle through the 2030s and beyond.

Specification

• Alcohol %: 12.8 - 13.5%
• Decant Time: 60 minutes
• Taste: blackcurrant, blackberry, cedar, tobacco, licorice, espresso, dark cherry, cassis, smoke, vanilla oak, silky tannins, bright acidity, plum, chocolate, herbal, mineral/gravel
• Food Matching: Beef rib roast, Lamb rack with herb crust, Braised beef with dumplings, Venison or other game, Aged Manchego or mature hard cheeses, Roasted mushrooms with thyme
• Grape Variety: Cabernet Sauvignon : 55%, Merlot : 39%, Petit Verdot : 6%,

Winery

大寶酒莊（第四級列級）由 Bignon‑Cordier 家族經營逾百年，擁有超過一百公頃的葡萄園，位於聖朱利安的碎礫坡地。園內高密度栽植、平均樹齡偏高，採用四向翻土與傳統修剪，收成後以嚴格分選和橡木發酵、半新桶陳年約15個月。酒莊風格穩健而優雅，單寧通常細緻、有陳年潛力，適合喜歡經典波爾多口感的酒友。

Chateau Talbot (4ème Grand Cru Classé) is a long‑established family estate (Bignon‑Cordier) with over 100 hectares of vines in Saint‑Julien. Renowned for reliable, ageworthy wines, the property combines gravelly Médoc terroir, mature plantings and traditional vineyard work to produce wines that marry structure with supple, refined tannins. Current management includes Lorraine Cordier and Nancy Bignon‑Cordier.