Written by Will Lyons
(a columnist for the Sunday Times and was short listed for Louis Roederer International Wine Columnist of the Year 2015.)
Around twenty miles north east of the city of Bordeaux stands the port of Libourne. On a good day, off the early morning flight, you can be there within three quarters of an hour. Libourne, the capital of a wine-making area that includes Saint Emilion, Pomerol ...
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!
CHATEAU TEYSSIER is a blend of 85% Merlot and 15% Cabernet Franc. The wine is a combination of a number of parcels 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.
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 third of which is new.
We live at CHATEAU TEYSSIER, so it’s a family home. You’re as likely to see dogs 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.
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