A big, rich wine for St. Julien with plenty of power and concentration, which enables it to carry plenty of spicy and toasty oak. The tannins need some time to soften, but the elegant finish says that from 2020 this should really impress.

Another excellent vintage, where we see Talbot growing in precision. This is soft and well-placed, building in power over the enjoyable palate. The softness of the fruit means I might expect the 2014 to age longer, but no one is going to complain about the enjoyment here, and it still retains its St-Julien balance. Aged in 50% new oak. Read more at https://www.decanter.com/wine-reviews/france/bordeaux/chateau-talbot-st-julien-4eme-cru-classe-2015-15478#0Sei7RmLtwzYmGsZ.99

The 2015 Talbot has an exuberant nose with black cherry, bilberry, wild mint and brown spice aromas. This has fine delineation and well-integrated oak. The palate is medium-bodied with sappy red fruit mixed with game and black pepper. It has good density on the finish that shows just a tiny bit of alcohol. Give this two or three years. Tasted blind at the 2015 Bordeaux Ten-Year-On tasting. -- Neal Martin

A well made charmer. The wine opens with a smoke and espresso filled nose that adds black cherry, licorice and cassis as the wine takes in air. Soft, refined, forward and open, a few years will add more to the round textured, polished finish. . Read more at:https://www.thewinecellarinsider.com/wine-tasting-note/?vintage=2015&wine=Chateau%20Talbot

Alluring, with plum and fruitcake notes that are lushly textured, picking up mesquite, black tea and melted licorice flavors along the way. Keeps the warm, enveloping feel going through the finish, with the fruit dripping steadily. Best from 2020 through 2038. 34,558 cases made. — JM

Notes of black cherries, underbrush, tobacco and smoked herbs all emerge from the 2015 Château Talbot and it’s an old-school, classic, concentrated 2015 that does everything right. With medium-bodied richness, good concentration, and solid overall balance, it’s already approachable, as are most in the vintage, yet will benefit from short-term cellaring and deep for 10-15 years.