2023 Caillou Blanc du Ch Talbot
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Tasting notes
The 2023 Caillou is 100% Semillon and has 140 g/l of residual sugar and a pH of 3.8. It is pale lemon-straw in color and notes of lime cordial, green mango, and ripe grapefruit jump from the glass, leading to hints of mandarin peel and coriander seed. The palate is vibrant with intense tropical fruit and citrus layers, backed up by bright acidity, finishing long and decadent.
Critic scores
Average Score
Yohan Castaing, Wine Advocate
Lisa Perrotti-Brown MW, The Wine Independent
More reviews and scores
The 2023 Caillou Blanc de Talbot shows a fresh, delicate bouquet of lemon, lemon oil, grapefruit, spices and spring flowers. Medium-bodied, lean and fruity, it’s long with an elegant core of fruit and a mouthwatering, slightly phenolic finish. This is a blend of 71% Sauvignon Blanc and 29% Sémillon.
I love the energy and spearmint like freshness, despite a rather high pH of 3.8. A nuanced wine with enough opulence but can be easily served for an apéritif. While it lacks the depth of top wines tasted this vintage, it is more than solid. 140 grams of residual sugar per litre.
The 2023 Caillou Blanc Talbot was picked from August 30 to September 7 and matured in 40% new oak, with more bâtonnage than usual. It has a pretty bouquet with orchard fruit, touches of orange blossom and grapefruit thanks to the 71% Sauvignon Blanc. The palate is fresh on the entry: green apple mixed with pear and a dab of lemongrass, with decent length. This is very Graves-like this year. Drink it over the next four to five years.
About the producer
Quality has not necessarily always lived up to this property’s Fourth Growth status, however there have been significant improvements in recent years, with a sustainable focus in the vineyard, and new winery and cellar.