This was served at lunch at Chateau Talbot last Friday 7 December 2018. The colour is bright light gold. Ripe and rich. Vanilla spiced fruit that also shows dried citrus peel, cloves and cinnamon. Full-bodied. Best enjoyed with food. Outstanding with the scallop dish (pictured). “My grandfather (Georges Cordier, son of Désiré who had purchased Talbot in 1918) loved white wines and was one of the first to replant white wine in the Médoc. With a majority of Sauvignon, and a hint of Semillon, Caillou Blanc is raised in the manner of a Burgundy. The wine is very aromatic and has a lively personality,” informed Nancy Bignon-Cordier.