The Estate: The Bordeaux wine merchant Antoine Moueix acquired Château Taillefer in 1923 because he could see the great potential of this terroir. Situated on the plateau of Pomerol, this historic property was first recognized in 1776 by the geographer of Louis XV, and has been conserved with great care for over 2 centuries.
The estate spans 12 hectares and is planted mainly with Merlot and Cabernet Franc vines. The soil is rich in iron, a characteristic typical of the terroir of Pomerol. This fact that inspired the name of the estate: "Taillefer" comes from the French phrase "to cut iron." The high iron content imparts complexity to the wine together with minerality and aromas of truffles and violets.
Production Area: 11.5 hectares
Grape Varietals: 75% Merlot and 25% Cabernet Franc
Average Age of the Vines: About 30 years old
Soil: Sand and gravel soil with rich iron deposits
Plantation Density: 6,000 vines per hectare
Harvest: Traditional methods are favored with a mechanical tilling of the soils and manual tending to the vines. For each vintage, each plant is trained and cared for by man during some fifty successive field operations.
Vinification: Temperature controlled, traditional concrete vats. Malolactic fermentation takes place in a combination of cement vats and French oak barrels.
Aging: The wine is aged in French oak barrels for about 12 months.
Annual Production: About 4,000 cases
"...plump, juicy and forward, with plenty of plummy dark fruit and spice nuance. Soft, open-knit and silky, the 2015 should drink well with minimal cellaring. This is a decidedly forward, fruit-driven Pomerol, very much in the style of the year. The silky, creamy finish only adds to the wine's considerable appeal. Readers should expect a ripe but nicely balanced Pomerol that will drink well young."-90pts, Antonio Galloni, Vinous
"...a broody nose with dark fruits, earth, licorice and black pepper notes. The medium to full-bodied mouth is packed with muscular fruit, with firm, chewy tannins and a lively lift to the earthy finish."-91pts, Lisa Perrotti-Brown, Wine Advocate