A pleasure wine
THE VINTAGE
In April 2021, severe frosts hit the Bordeaux vineyards just as the vines were breaking bud*. Only 30% of Château Taillefer’s vines were spared. After this episode, the climate was conducive to slow ripening of the grapes. This cool climate prompted us to adapt our winemaking methods: rigorous berry selection and gentle extraction of tannins enabled us to produce a supple wine with a lovely aromatic freshness.
* Vines are said to bud when the buds open to reveal the first leaves in spring.
THE TASTING
The wine is well balanced. It offers a supple tannic structure, red fruit aromas (raspberry, blackcurrant, blackberry), woody notes (licorice, white pepper, vanilla) and minerality.
« A nose full of dark chocolate coated fruits – so appealing. I love the bright nature of the red fruits on the palate and the milk chocolate cocoa powder that dusts the sides of the mouth, this has a fine grip and commands attention. It’s delicate and refined but has such a stylish aspect, so curated and sculpted, not muscular – it’s gentle but direct and focused with clarity. The wood aspects appear just on the finish giving nuance but this is charming no doubt. »
Georgina Hindle – Decanter : 90 /100
For a good tasting, we recommend decanting the wine or opening the bottle 4 hours before the meal, and serving it « chambré », i.e. between 18 and 19° C.
Château Taillefer 2021 will go well with white meat or firm-fleshed fish such as monkfish or Saint Pierre. It can also be enjoyed simply as an aperitif with plancha.
For a good tasting, we recommend decanting the wine or opening the bottle 4 hours before the meal, and serving it « chambré », i.e. between 18 and 19°C.
Château Taillefer 2021 will go well with white meat or firm-fleshed fish such as monkfish or Saint Pierre. It can also be enjoyed simply as an aperitif with plancha.
For a good tasting, we recommend decanting the wine or opening the bottle 4 hours before the meal, and serving it « chambré », i.e. between 18 and 19° C.
Château Taillefer 2021 will go well with white meat or firm-fleshed fish such as monkfish or Saint Pierre. It can also be enjoyed simply as an aperitif with plancha.
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