Winery Notes/History:

Winery Notes/History:

Winery Notes/History:

Winery Notes/History:  The vineyards of Talbot dominate St Julien, in terms of size at least, as they account for an impressive 107 hectares. All the other chateaux, from the great second growths down to the cru bourgeois properties, dance around the periphery of the Talbot estate, which stretches over a huge swathe of the commune. The soils underfoot are, as is typical, ancient quaternary gravels offering excellent drainage. Of the vineyard area, 102 ha are planted to red varieties, mostly Cabernet Sauvignon (66%), followed by Merlot (26%), Cabernet Franc (5%) and Petit Verdot (3%); there are also 5 hectares of Sauvignon Blanc and Semillon. The vines are planted at a density of 7700 vines/ha, mostly on 3309 rootstock although there are also some on 101.14 and Riparia. They are Guyot trained, the norm in Bordeaux, average 35 years of age, and are harvested by hand with a final yield in the order of 45 hl/ha. In the chai the fruit goes over a sorting table before undertaking a unique journey, through a tunnel ventilated with warm air, the effect being to dry the fruit of any moisture. To my knowledge this is the only Bordeaux estate to utilise such equipment, which was originally designed to dry delicate fruits, such as peaches, after harvest. It is then fermented according to plot of origin, using wooden vats or stainless steel, with temperature control. Those wines selected for the grand vin then go into oak, up to 60% new each year, before bottling as Chateau Talbot (30000 cases per annum). The wines destined for the second wine, Connétable de Talbot, introduced in the 1970s, will typically see oak of which 20% is replaced each year. The white wine, Caillou Blanc du Chateau Talbot, is an AC Bordeaux, 80% Sauvignon Blanc and 20% Semillon, which sees a mix of new and used oak.

Winery Notes/History:  Jonathan Maltus had big plans for Chateau Teyssier. Not only was there extensive modernisation in the winery and cellar, but there was also a second winery constructed. Old concrete vats were replaced with stainless steel, and in fact a second, entirely new winery was constructed for the sole purpose of vinifying the single vineyard wines. The chateau, which had fallen some way towards a state of disrepair, also saw some restoration, and within a few years a state-of-the-art bottling line was installed. New vineyards were added to the Maltus portfolio, and the wine now sources fruit from plots in Vignonet, St Sulpice de Faleyrens and St Emilion. The grand vin is Chateau Teyssier, but fruit from the St Emilion vines - which are predominantly Cabernet Franc - is used for Jonathon Maltus' garage-wine, Le Dome, which commands a much higher price-tag. In 1998 Chateau Laforge was added to the portfolio, and the wine is vinified at Chateau Teyssier, with a similar ethos to that behind Le Dome. And then there is Clos Nardian, a Semillon-Sauvignon-Muscadelle blend - a standard recipe for white Bordeaux, but it is unusual to find such a wine originating from this region of the right bank. In addition Maltus produces a range of Bordeaux AC wines under the Chateau Lacroix label.