67% Cabernet Sauvignon; 26% Merlot; 5% Petit Verdot; 2% Cabernet Franc. If a bit limited in central fruit, the 2006 Talbot does manage to show a bit of briary complexity and adjuncts of dried herbs that afford it some interest all the same. Its tannins stand out for want of better buffering fruit, and its evident angles and edges could do with a few years of smoothing.

Medium ruby-red. Wild aromas of cassis, minerals, leather and meat. Supple and sweet but with modest grip and cut to the redcurrant and leather flavors. The tannins build, leaving the finish a bit tough.