CHATEAU TEYSSIER is one of the largest selling Saint Emilion Grand Crus. The wine is made to high standards using the same equipment and methods that are used for our top-end Single Vineyard wines. We hope that our clients see this as a real ‘Sunday Claret’ – but every Sunday!

Viticulture: The wine is combination of a number of parcels based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This “terroir”, composed of mainly sandy gravelly soils, helps produce the wine’s approachability. The bulk of the vineyard is near to CHATEAU MONBOUSQUET.

Vinification: The vines are pruned on the double guyot system. The secondary shoots are removed and green harvesting completed in order to achieve a low crop. The grapes are handpicked into small trays before transfer to the winery. CHATEAU TEYSSIER is handpicked having had green harvesting to ensure concentration. 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 quarter of which is new.

Anything Unusual: We live at CHATEAU TEYSSIER, so it’s a family home. You’re as likely to see cats and children as much as winemakers trying to look busy. We make 15,000 cases of this wine and it’s fairly priced so you’ll see it in a number of different places – First and Business on airlines, Wimbledon, backstage at the greatest Rock & Roll band, and the pour for the leading Formula 1 team, to name a few.

The palate is incredibly pure, with bouquets of violets and black fruits. A wine with a fresh, sweet, lush, plum character, weight and density and a black cherry and licorice-tinged finish. 

Wine has been made at the estate since the 1700’s. At one stage in the 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 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.

14% ABV

The Best Vintages of Chateau Teyssier are: 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.

Chateau Teyssier also produces a small amount of white Bordeaux wine, Contre le Vent.

When to Drink Chateau Teyssier, Anticipated Maturity, Decanting Time

Chateau Teyssier is better with at least 3-6 years of bottle age. Of course, that can vary slightly, depending on the vintage. Chateau Teyssier is best enjoyed in the first 5-15 years of life.

Young vintages can be decanted for about 1 hour to 90 minutes. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving and Decanting Chateau Teyssier with Wine, and Food Pairing Tips

Chateau Teyssier is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Teyssier is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Teyssier is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

Read more at:https://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/st-emilion/teyssier/