Chateau talbot 1937

[delights]

I have a chateau talbot 1937 wich is really in very good condition

But I do not know anything about the year 1937.

Was it a good year?

I thank you of your answers.

[estufarian]

Haven't had the Talbot but the couple of 37's I have tried had harsh tannins and the fruit is fading or has now faded. I'd compare them to the 75's in structure. I have to admit the Cordier style was never my favourite, tending to be very 'hot' - but the Talbot was perhaps the best. And 37 is considered the second-best vintage of the 30's (after 34).

Being from St Julien there's also hope that more fruit would have been present originally, but my advice would be to try it sooner rather than later, although good chance it is still palatable (because of the tannin) even though not particularly exciting.

[Scott]

I would say drink it,

probably on it's own, and do NOT decant. expect the wine to start falling apart after about 45-60 minutes.

It will probably still offer some pleasure, but it will fade quickly once opened.

Now if you have 1937 Burgundies...

[MichaelB]

I drank the 1937 Lafite 2 or 3 years ago. The bottle had been open at least an hour before I got offered tastes. Yes, the wine was still a bit tannic and the fruits had faded quite a bit. The wine was still s pleasurable experience nonetheless.

Read the story of the tasting here: Read my post in the 59 Haut Brion thread

[Mark Sommelier]

I remembered that the 2 vintages from the 30's were the '34 and the '37. The best source for tasting notes from these vintages is Michael Broadbent's book "The Great Vintage Wine Book". His tasting notes go back to the early 1800's.