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Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. Chateau Talbot is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed and grilled dishes. Talbot is also good when served with Asian dishes, hearty seafood or richly textured fish like tuna, mushrooms, pasta and cheese.
"Black olive tapenade intermixed with red and black currants, new saddle leather, licorice and spice aromas are followed by a medium-bodied, juicy, succulent, fully mature 2003. There is no reason to defer your gratification any longer. Drink it over the next 3-4 years." Wine Advocate-Parker
AWARDS AND RECOGNITIONS
4th Grand Cru Classe
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