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Chateau Teyssier 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP92
  • JS92
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Winemaker Notes

Chateau Teyssier is award winning, spicy, velvety, and ripe, but above all, pivots on its expression of fruit.

Critical Acclaim

RP 92
The Wine Advocate

An over-achieving estate for a number of years now, this dense purple wine exhibits oodles of creme de cassis and licorice, hints of subtle barbecue smoke and toast, terrific texture and a long, succulent, fleshy finish. It is not all that dissimilar from the 2009 in terms of its flamboyance and drinkability, although I suspect that analytically the pH is slightly lower and the tannins a bit higher than those of its older sibling.

JS 92
James Suckling

Clear and beautiful with currant, berry and hazelnut character. Full body, with integrated tannins and a fresh finish. Firm with a refined texture.

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Chateau Teyssier

Chateau Teyssier

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Chateau Teyssier, , France - Bordeaux
Chateau Teyssier
Wine has been made at the estate since the 1700s. 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.

Meursault

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CVBTeyssier_2010 Item# 125539

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