法国波尔多四级庄红葡萄酒|大宝城堡干红葡萄酒Chateau talbot Saint Julien 2014| 1855梅多克分级四级酒庄红酒推荐|十大评分最高的葡萄酒|James suckling JS95 pts |Robert Parker RP90 pts

James suckling 95 分】

vinous 92-95

Wine Enthusiast 92 

Wine Spectator 92

Robert Parker 90 分】

VIVINO 4.1

4级庄的传奇.太保正牌】

F382- Chateau talbot Saint Julien Grand Cru Classe 2014

大宝4级正牌

产区: France/ Saint Julien 

葡萄品种:  Cabernet Sauvignon ,Merlot,Cabernet Franc

建议饮用温度:18-20 度

Chateau Talbot座落于圣祖利安村既西部,系1855年既酒庄评级中,被评为四级名庄,太保酒庄生产既葡萄酒有着公认既丰满体格,却又不缺乏优雅格调.口感和谐,单宁柔顺,平衡稳定。

酒庄种植面积110公顷,红葡萄树占105公顷,Cabernet Sauvignon系主要既红葡萄品种(占总种植面积既67%),系梅多克地区既王牌葡萄品种,特别系圣朱利安村表现尤为突出。太保酒窖可以容纳1800个橡木桶,整齐排列,系17度既温度下,葡萄酒会系酒窖中陈年18个月。至于桶内既焦烤程度,以至于换桶既频率都系根据想要既风格以及每批葡萄酒熟成既情况来决定。

新酒窖由波尔多著名既建筑师Nairac和Vacheyrout设计,有独树一帜既创意,系整个地区还未见过同类型既建筑。自2012年完工后,已成为波尔多葡萄酒世界最重要尤其系最有创意既建筑之一,无论是外形还是大小都充满新意。

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

发表评论

您的电子邮箱地址不会被公开。 必填项已用*标注