NV Chateau Teyssier St. Emilion Grand Cru

Grand Cru - Wine has been made at the estate since the 1700’s. At one stage in the nineteenth century it was the largest estate in the neighborhood. At the time of purchase however it had been reduced to just five hectares of depleted vineyard. 

Since then a completely new team has transformed the wine and the estate. Renovation in every sense – estate, vineyard, winery, barrel cellar, and the fundamental approach to making wine means that Château Teyssier is widely regarded as a new-wave, modern-style wine from Saint Emilion. Most importantly the wine is now sought after by a loyal following. The blend is 85% Merlot and 15% Cabernet Franc.

Wine Spectator: POINTS 86–89.Delivers a good, direct beam of blueberry and pomegranate notes, with a dash of toasted spice on the finish. Light but fresh.—J.M.
Wine Enthusiast: POINTS 87–89 Structured and firm with cassis and spice, this wine is layered with wood, acidity and a delicious freshness. —R.V.
Robert Parker: POINTS 89-91. From Jonathan Maltus’s home property, the 2011 Teyssier (a blend of 70% Merlot and 30% Cabernet Franc) is a powerful, plush St.-Emilion displaying notes of ink, toasty oak, volcanic earth and hints of chocolate and coffee. Medium-bodied and deep with loads of color as well as fruit, it can be enjoyed over the next decade

Being 70% Merlot, this wine matches with a wide variety of foods because of its position in the middle of the red wine spectrum. In general it pairs well with chicken and other light meats as well as lightly-spiced dark meats. With medium tannin and not too much acidity you’ll find it pairs well with many foods. Merlot doesn’t pair well with fish or leafy green vegetables unless they are braised or cooked a certain way. Also, spicy food will most likely overwhelm Merlot’s nuanced flavors.