| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1964 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Saint-Julien |
| Classification | Grand Cru |
| Estate | Talbot |
| Alcohol by volume | 13 % |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £210.00 |
|---|
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Youth
1964 - 1968
|
Maturity
1969 - 1979
|
Peak
1980 - 2005
|
Decline
2006 - 2026+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Franc | - |
| Cabernet Sauvignon | - |
| Merlot | - |
| Petit Verdot | - |
Château Talbot 1964 is a Grand Cru Classé red wine from the prestigious Saint-Julien appellation in the Médoc region of Bordeaux, France. This vintage, made predominantly from Cabernet Sauvignon, complemented by Merlot and perhaps a touch of Petit Verdot or Cabernet Franc, is a classic expression of the château’s style. The 1964 vintage, considered to be warm and generous, produced wines that have developed tertiary notes over time. Château Talbot is known for its meticulous vineyard management and traditional vinification methods, resulting in wines marked by structure, elegance, and ageing potential. After several decades in bottle, the 1964 is likely to display a brick-tawny colour, a delicate nose of dried fruits, tobacco, leather and earth, with gentle tannins and a refined, lingering finish.
Saint-Julien lies within the heart of the Médoc, bordered by the Gironde estuary, which moderates both temperature and humidity. The region’s gravely soils, layered with clay and sandy deposits, are perfectly suited for Cabernet Sauvignon, encouraging deep root systems and the slow, steady ripening needed for complexity and balance. Saint-Julien, although petite in geographic scale, is renowned for its harmonious balance between the power of Pauillac and the finesse of Margaux. The commune’s heritage is rooted in the 1855 classification, solidifying its global reputation for consistent quality and distinctive character.
For food pairings, this mature Saint-Julien shines best alongside classic French dishes. Consider serving it with roast lamb studded with garlic and rosemary or a braised duck with lentils, both of which will complement the wine’s savoury and earthy nuances. Traditional Bordeaux fare such as entrecôte à la bordelaise (steak with a red wine and shallot sauce) can also work beautifully, as will hard cheeses like Comté or aged Gruyère.
Given its age and delicate structure, the Château Talbot 1964 should be handled with care. Decant gently to remove sediment, but avoid prolonged exposure to air. Serve at a slightly cool room temperature, ideally 17–18°C, to preserve its subtle aromatics and refined palate. Enjoy soon, as older vintages have a limited window for optimal enjoyment.
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