Appellation | Pomerol 

Grape |  84% Merlot, 16% Cabernet Franc

Ageing | 100% new barrels for 12 months with 50% of new barrels, 35% one year old barrels, and 15% 2 year old barrels

Tasting Notes | On the nose the wine presents red and black fruits are fully expressed, with hints of cocoa, smoke and lightly resinous notes. On the palate the attack, ample and dense at the same time, gives way to a mid-palate where the tannic structure blends with aromas of wild strawberry, cherry and raspberry, with hints of fresh tobacco, clove and cocoa bean. The finish, with a good length, is carried by elegant and tasty tannins

Pairing | Roast chicken, veal brochettes or roast beef

Drinking | 2020-2028

Critic notes/awards | Parker 91-93/100, Decanter 88/100, James Suckling 92-93   





Chateau Taillefer is the first major estate you see as you enter Pomerol from the west, or while you exit the highway on the A89 from the direction of Catusseau. Chateau Taillefer is also one of the oldest properties in the Pomerol appellation dating back to at least 1785.
The chateau was built in the early 1800’s. Chateau Taillefer is historic for another reason, it is the first property purchased by the Moueix dynasty. Antoine Moueix bought the estate in 1923.
Chateau Taillefer remains in the Moueix family hands today. Interestingly, at the time of the purchase, due to its sandy soils, the vineyard was not known to possess the best terroir in Pomerol. But it had one advantage the other estates in the region did not have.
Chateau Taillefer was located close to the business center of Libourne, which made it easy to transport the wine by train to various locations and get the wine into different markets.


Current Owner: Claire Moueix and Cyril Basteau

Farming: Sustainable viticulture, ploughing or a grass crop favoured, simple or double Guyot pruning.  Harvest is plot by plot selection, with 2 consecutive sorting, (By hand and by density.) In 2016 the château was certified in the Environmental Management System Certification of Bordeaux wines.

Vines: On average 35 years of age




Ribeye Beef with Bordelaise Sauce & Asparagus

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