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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 69 notes) - hiding notes with no text | | | Tasted by FabesMTL on 9/24/2022 & rated 94 points: Excellent wine. Soft texture and mature but with nice spice and fruits. Drink now. (603 views) | | | Tasted by gcarl on 3/26/2017 & rated 90 points: Aerated into decanter 2 hours before tasting event then returned to bottle. Very nice nose of ripe plums/ lavender/cigar box. Smooth on the palate after resting in decanter and during tasting event. A pretty good QPR at $15 delivered. (3586 views) | | | Tasted by Kloehn on 10/31/2016 & rated 87 points: Not your typical St. Emilion. Lighter and more like a Merlot. Wine is ready to drink now. (4071 views) | | | Tasted by Ken332 on 4/18/2015 & rated 87 points: Similar to previous notes. A good but not great St. Emilion served with grilled flat iron steak last night. Did not decant. Initial nose of cassis, cedar, blackberry and spices, a bit short in the mid-range, and some tannins and a bit of bitterness in the finish. The bitterness diminished after an hour or so. Wine is certainly in its drinking range and should hold and possible improve for 5 years or so. (5465 views) | | | Tasted by Ken332 on 10/6/2014 & rated 88 points: Nose of plums and spices, soft round tannins in the mid-range and a moderate finish. Served with grilled ribeye steak. This is a good, but not great wine. Like many of the 2006's it seems to be a bit short in the mid-range. Still, a nice wine for a weekend. Should keep for 5 years or so. (6107 views) | | | Tasted by gcarl on 8/4/2014 & rated 89 points: This needed aeration. Tannins are a bit drying on P&P, but after aeration and a day under gas, much more drinkable. Nice floral & fruit noise, both at P&P and on day 2. (6023 views) | | | Tasted by BrunelloBob on 2/3/2014 & rated 87 points: Better than last bottle; tannin has tamed a bit but is still a bit out of whack. Violets, plumb, cedar, black cherry. Nice acidity. If I had more, I'd wait another couple of years. 87 pts day 1, maybe 88 Day 2. (4451 views) | | | Tasted by jdoakpark on 8/21/2013 & rated 87 points: Ok...as expected (4545 views) | | | Tasted by wmccone54 on 12/14/2012 & rated 87 points: PnP served at a family reception; really needed decanting. Still very tight and still showing big tannins. I think if this had been decanted for a couple of hours, the black fruit flavors would have shown better. Definitely has potential and will benefit from additional cellar time. (4499 views) | | | Tasted by jdoakpark on 8/5/2012 & rated 88 points: Liked it but it was awkward and without a backbone. Good table wine (4877 views) | | | Tasted by TannicBeast on 6/9/2012 & rated 88 points: A very good Bordeaux blend for the money. Clear, ruby, medium intensity. The nose is clean, medium in intensity, with black fruit and vanilla. The nose is developing. The palate is dry, without much fruit at first. Blackberry, cassis and red plum on the palate. The acidity and tannins are medium plus. The alcohol is medium at 14%. The body is medium. The flavor intensity and length are all medium to medium plus. Overall, this is a very elegant and balanced wine. More of a food wine than a cocktail wine, due to the still austere tannins and acidity. It is still surprisingly tight and youthful, with a dark, dry core. Drink now to 2014. The tightness should improve a little with age, but I don't think there's enough fruit for longer term ageing. Good QPR. (4905 views) | | | Tasted by pupaes on 3/27/2012 & rated 87 points: light color.muted,plum/iodine nose. never opened up. grapey,slightly green finish.at $23.00 borderline qpr. and with a drinking window listed as 2011..... (4830 views) | | | Tasted by jjlobi on 11/16/2011 & rated 84 points: Not a fan of this one. (5467 views) | | | Tasted by boreddoughboy on 11/5/2011 & rated 86 points: Great fruit, seems overlytannic. Like this a bunchmore in the past. (4435 views) | | | Tasted by BrunelloBob on 9/6/2011 & rated 86 points: Some nice red fruit on the nose. Black licorice, some spice on the palate, All buried in excessive tannin.
Not without it's charm, but today it falls short for me. (4694 views) | | | Tasted by Jeff Leve on 8/15/2011 & rated 89 points: Licorice, coffee, jammy blackberries, coffee and smoke aromas work well with the wines fleshy and flashy charm. Round in texture, at 5 years of age, this is already showing well. The wine finishes with fennel, black and red plums. (4934 views) | | | Tasted by Troon on 4/26/2011 & rated 87 points: The wine took about an hour to open up, so it probably has a little time left in it. A little more fruit forward than I am used to from a Bordeaux, but I enjoyed it nonetheless. (5302 views) | | | Tasted by BrandrB on 4/10/2011 & rated 87 points: I’ve been reading about the winemaking of Jonathan Maltus for a while and have been wanting to try his wines. This, his Grand vin – Chateau Teyssier – does not disappoint. Dark red-purple color. Aromas of blackberries and spice. Medium-bodied palate yields cherry, spice, light oak, and a light earthiness. Moderate tannins. Medium-short finish. Definitely Merlot-centric in character. Terrific QPR when priced around $15. Tasted in-flight on American Airlines; paired quite well with a chateaubriand topped with a green peppercorn sauce. This will certainly benefit from additional time in the bottle and a more proper tasting environment, but it’s definitely one of the finer in-flight Bordeaux offerings for a domestic carrier. (5277 views) | | | Tasted by DaleW on 4/5/2011: This is Bordeaux? Spoofy Merlot, sweet to supersweet with oak, green herbs, and short finish. No no no, this can't be my reward for long day. C+ (5298 views) | | | Tasted by Cantina Hill's on 2/21/2011 & rated 87 points: No flaws, a perfect wine with the rich beef stew served. Dark fruit without getting jammy and an earthy quality missing in so many New World wines. (5433 views) | | | Tasted by Ben Christiansen on 1/14/2011: Pretty raisined out and very high acidity. Kinda out of balance. (5679 views) | | | Tasted by boreddoughboy on 1/2/2011 & rated 89 points: Fresh fruit with moderate Oakes nuance. Plenty of refreshing dark fruit. Tannins still firm. Will wait another 6 months. (5773 views) | | | Tasted by Ken332 on 12/5/2010 & rated 87 points: Intense casis and fruit on the nose, noticeable but relatively soft tanins and acid in the mid-range, and moderate length in the finish. With the relatively intense, clean fruit, it taste like a cross between California and Bordeaux. The major criticism is that it lacks a sense of place. That said, this wine has several (about 10) years to go and may develop limited nuances. (5920 views) | | | Tasted by Sijan on 11/3/2010 & rated 89 points: Lovely nose of baking spices - reminds me of mulled wine and holiday cookies. Some oak. Nice fruit on palate. Medium bodied with low to moderate tannins. (6099 views) | | | Tasted by corkscrews on 5/31/2010 & rated 88 points: A nose of dark fruit and spice, dark ruby in color. A full bodied red that got better as I drank it over three days, needs time to open at first. Blackberry, licorice, earth, dry with good acidity. (7035 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Teyssier Producer Website
- Read more about Chateau Teyssier2006 Château Teyssier St. Émilion 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 neighbourhood. 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 Chateau 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."
"Eighty-five per cent Merlot with the remainder being met by Cabernet Franc, the wine originates from the communes of Saint Sulpice de Faleyrens and Vignonet. These communes provide terroir that produce a wine that may be attacked on release or laid down for a few years. The approach in winemaking, which has all the benefits of the modern equipment afforded by the more senior wines, is new world in style. Chateau Teyssier, is award winning, spicy, velvety, and ripe, but above all, pivots on its expression of fruit."-WinerRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanLibournais Libournais (Conseil Interprofessionnel du Vin de Bordeaux) - Read more about St. Emilion and its wines - Read more about Pomerol and its wines
Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC
In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.
As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as:
- sales price levels
- national and international commercial distribution
- the estate's reputation on the market
Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.
The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.
By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.
Among the estates promoted to the First Great Classified Growths B category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.
Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.
The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.
The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).
Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?St. Émilion Grand Cru Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) – Read about St. Emilion
Vins de Bordeaux:
Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot
Soil: Sandy soils with alluvial gravel deposits
Surface Area: 4,160 ha |
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