Talbot 1986

The top vintages of the large St.-Julien estate, Talbot, have always been the 1986 and 1982, and both were spectacular on this occasion. We started with the 1986, figuring it was a firmer, slightly leaner vintage than the more opulent 1982. This bottle of 1986 exhibited incredibly complex notes of roasted herbs intermixed with licorice, saddle leather, and sweet black cherry as well as currant fruit. Full-bodied, fleshy, and rich, this fully mature 1986 will easily last for another decade or more.

It's my gut feeling that the 1986 is, along with the 1982, the finest Talbot made at this estate since the legendary 1945. The fact that there are 40,000 cases of this wine is good news for the consumer, as there will be plenty to go around. The wine, which has been so special since the first taste from cask, is classically structured, with a penetrating fragrance of peppery, spicy, weedy black currants and tar, an enormous concentration of flavor on the palate, and staggering length. The tannins are noticeable, but they are ripe tannins, somewhat softer than those found in many of the 1986 Medocs. In comparison with stablemate Gruaud-Larose, the Talbot is more developed and flattering to taste today. This should prove to be an extraordinarily long-lived wine, and, as are virtually all the Cordier wines, a marvelous value for your money