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Chateau talbot Saint Julien 2014| James suckling 95 pts |Robert Parker 90 pts

Chateau talbot Saint Julien 2014| James suckling 95 pts |Robert Parker 90 pts

HK$528.00
HK$435.00
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顧客評價
【James suckling 95 
vinous 92-95分
Wine Enthusiast 92 
Wine Spectator 92
【Robert Parker 90 分】
VIVINO 4.1星
【4級莊的傳奇.太保正牌】

F382- Chateau talbot Saint Julien Grand Cru Classe 2014
太保4級正牌

產區: France/ Saint Julien 
葡萄品種:  Cabernet Sauvignon ,Merlot,Cabernet Franc
建議飲用溫度:18-20 度

Chateau Talbot座落於聖祖利安村既西部,係1855年既酒莊評級中,被評為四級名莊,太保酒莊生產既葡萄酒有著公認既豐滿體格,卻又不缺乏優雅格調.口感和諧,單寧柔順,平衡穩定。

酒莊種植面積110公頃,紅葡萄樹占105公頃,Cabernet Sauvignon係主要既紅葡萄品種(占總種植面積既67%),係梅多克地區既王牌葡萄品種,特別係聖朱利安村表現尤為突出。太保酒窖可以容納1800個橡木桶,整齊排列,係17度既溫度下,葡萄酒會係酒窖中陳年18個月。至於桶內既焦烤程度,以至於換桶既頻率都係根據想要既風格以及每批葡萄酒熟成既情況來決定。

新酒窖由波爾多著名既建築師Nairac和Vacheyrout設計,有獨樹一幟既創意,系整個地區還未見過同類型既建築。自2012年完工後,已成為波爾多葡萄酒世界最重要尤其系最有創意既建築之一,無論是外形還是大小都充滿新意。

James Suckling 95 :
The smoky oak, full body and chunky tannins make a bold statement; indeed, the wine has plenty of flesh and packs a big tannic punch on the finish. Best Talbot in years. Drink in 2023.

vinous -92-95分:
Ample and broad on the palate, the 2014 Talbot captures the essence of the vintage with an enticing mélange of fresh blue and purplish-hued fruits. Graphite, lavender, mint and sweet spices waft from the glass as the 2014 gradually opens up. At times, Talbot is muscular and powerful, while at other moments it comes across as much more feminine. It is precisely those contrasts that make the 2014 so intriguing. Polished, silky tannins wrap around the super-inviting finish. The 2014 was vinified in cement and steel, with pump overs only. The blend is 62% Cabernet Sauvignon, 35% Merlot and 6% Petit Verdot, while new oak is around 50%. Tasted twice

Wine Enthusiast 92分:
This generous wine is on the fruity side of the 2014 spectrum. Blueberry and black-currant fruits are supported by the spice and tannins from wood aging. The wine is likely to develop easily over the medium term. Drink from 2020

Wine Spectator 92分:
This has melded together nicely already, with a core of gently steeped plum, blackberry and anise flavors intertwined with light licorice snap and roasted apple wood notes. Focused and solid, but with a charming supple edge. Best from 2020 through 2030

Robert Parker 90:
The 2014 Talbot felt reticent and tightly knit on the nose, so I placed my glass to one side and allowed it to aerate for 15-20 minutes. This paid dividends as it revealed blackcurrant, smoke and tobacco aromas, hints of boysenberry with time. The palate is medium-bodied with fine tannin, quite structure and perhaps needing more flow. It feels a little rigid at the moment and I would want more persistence and depth on the finish. Let's see how this ages in bottle, because it certainly showed improvement between samples in October 2016 and February 2017. Drink Date 2020-2040



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