Château Teyssier 2015 Saint-Émilion Grand Cru

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Tasting notes
Full bodied and bold this wine is ideal with roasts – meat and root vegetables – and hard cheeses

Why we recommend this wine
As the winemaker says “We hope that our clients see this as a real ‘Sunday Claret’ – but every Sunday!” We think it rates that accolade and so do the wine critics.
James Suckling gives the wine 93 Points and describes it as: “Aromas of plums and dark berries with hints of cedar and sandalwood follow through to a full body, chewy tannins that build on the palate, yet they remain in check and polished.”

The wine
This blend of 70% Merlot and 30% Cabernet Franc is made from the combination of a number of parcels of vineyards based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This soil/terroir being mainly sand over, in certain areas, crasse de fer (iron deposits) helps produce the wine’s approachability. The bulk of the vineyard is near to Chateau Monbousquet.

After having had green harvesting to ensure concentration, the grapes are handpicked into small trays before transfer to the winery. The grapes are sorted – firstly by bunch and then, after destemming, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak – a third of which is new.

The wine estate
Chateau Teyssier is part of the JCP Malthus stable of wines made in St Emilion and Napa Valley.
Jonathan Maltus, an Englishman originally from Africa, has always been a strong believer that a bottle of wine should be judged by the taste of its contents over the ‘big name’ label slapped on the front. His philosophy can be most easily described in two parts: do things differently, and do things better. Arriving in Saint-Émilion during the ‘garage period’ in the 1990s when breaking the rules of classic Bordeaux was all the rave, Jonathan soon gained a reputation for being able to produce a range of wines which stood out just as successfully for being unique as for being top quality.

Best of all, he loves what he does - winemaking passion is the root of his success and the expertise of him and his team is proudly displayed in every bottle. As the old saying goes: ‘if it ‘aint broke, don’t fix it’ they’re proud to use traditional methods when they still reliably give the best results. We harvest and sort our grapes every year by hand, we ‘punch down’ the grape skins into their juices during fermentation using human muscle and we still use trusty hand-crafted oak barrels to give our wines structure and complexity. But they also love to get their hands on the latest bit of tech. And they’re no different - except that for them, 'state of the art' is not simply showing off by filling their winery with shiny stainless steel and flashy dials - it’s a state of mind. They’re always experimenting, evolving and taking advantage of whatever technology there is available to help us control some of the more unpredictable effects of nature - 'taming the beast' which results in better wines.

Food and wine
Big and bold so needing foods that match – stews, roasts, grills and hard cheeses. Refer also to our food and wine pairing guide, click here

Did you know?
There are approximately 800 wineries in Saint Emilion. Most wineries are small family-owned estates with vineyards as small as 5 or less hectares. Chateau Teyssier is an exception – they started in 1994 with 5 hectares and over the years have built up to 50 hectares.