Chateau Teyssier
Brand Profile
Chateau Teyssier is situated in the heart of the renowned Bordeaux vineyards at Saint Emilion. The estate is a Saint Emilion Grand Cru that dates back to 1714.
In 1869 Jules Roy bought the property and built the chateau in the Napoleonic, second empire style. The vineyard went through fluctuations in its fortune over the years but, with the arrival in the early 1990’s of Jonathan and Lyn Maltus, a rigorous, enthusiastic program of renovation was implemented. Bringing the technological advancements of the new world to the heart of the old, they introduced a new, ambitious team, constructed two state-of-the art wineries and a modern barrel-cellar and tripled the size of the vineyard.
Jonathan Maltus, Neil Whyte, and Cyril Beziat, with Gilles Pauquet (Chelval-Blanc, Figeac, Canon, etc.) consulting, undertake winemaking. The vineyard is managed by Robert Fortin.
The result – wines of exceptional quality ranging from the acclaimed Chateau Teyssier, through Chateau Laforge and Clos Nardian, to the sought-after Le Dome.
The wines are marketed on a direct basis to importers worldwide in many cases on an exclusive geographical basis, avoiding the traditional system of the Bordeaux negotiants.
WINE PORTFOLIO
Chateau Teyssier 2001
Bright red-violet hue with toasty new wood and black fruit aromas. Follows through with concentrated flavors and grippy tannins.
Chateau Laforge 2000
Saturated dark red-purple hue. Crisp, dark fruited aromas follow through with very fresh berryish flavors on a moderately full-bodied palate that finishes with minerally, fine grained tannins.
Le Dome 2001
Black, purple color, very dense, superb extraction of fruit with hints of wild raspberries and violets, very lush fruit on the palate, rich, complex and intense, with elegance and finesse at the end.
Clos Nardian 2002
Lemony yellow color, floral and citrussy nose dominated by grapefruit and enhanced by new oak, a ripe, almost fleshy presence on the palate, superb definition of flavor and fine natural acidity.
Wine Profile
Chateau Teyssier
APPELLATION
Saint Emilion Grand Cru
VINEYARD
Total of 20.5 hectares
GRAPE VARIETIES
Merlot : 70%; Cabernet Franc : 30%
SOIL TYPES
All the parcels are based in the heart of the Saint Emilion appellation. The soil type varies from sand topsoils over Crasse de Fer, at different levels of depth and a sand/gravel mix on some of the Saint Sulplice parcels. Some parcels in Vignonet benefit from clay
VITICULTURE
Château Teyssier was purchased in 1994. The vineyard amounted to five hectares around the Château. The state of the vineyard was unkempt. Having put a completely new team in place, the culture of the property was completely changed. Aggressive purchasing of additional parcels – mainly in the adjoining commune of Saint Sulplice – has given the estate a new lease of life. The vines are now 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.
VINIFICATION
On arrival at the winery the trays are emptied onto the first vibrating sorting table where grapes that do not attain normal fruit set are automatically removed through grilles. Sorters remove any bunches that do not conform to an acceptable standard. After de-stemming a second vibrating sorting table removes any un-heterogeneous berries and any other extraneous matter. No must-pumps are used – with all transfers being made by conveyors. The fruit that arrives in the thermo-regulated, stainless steel vats is, therefore, excellent material to work with. Pre-fermentation maceration under gas and at a cool temperature is effected. Fermentation is conducted at relatively high temperatures. The wine, once primary fermentation is completed, is worked on the skins using pigeage and classic pumping over methods.
AGEING
Malolactic fermentation is achieved in French oak and wooden vats. Once completed, one hundred percent of the wine is aged in French oak barrels. A mixture of traditional racking and lees working (re-injecting the lees and bâtonnage for six months) is undertaken. Ageing in barrel lasts for a period of around twelve months depending on the vintage.
BOTTLING
The wines are bottled in traditional Bordeaux bottles. They are packed in wooden cases of twelve.
PRODUCTION
An annual production of between 8,500 to 10,000 cases is made of Château Teyssier. The first
vintage of the wine was made in 1869 and by the new team in 1994.
Wine Profile
Chateau Laforge
APPELLATION
Saint Emilion Grand Cru
VINEYARD
Total of 5.7 hectares
GRAPE VARIETIES
Merlot : 92%; Cabernet Franc : 08%
SOIL TYPES
Grand Pontet and Gaste Bourse are situated at the western entrance to Saint Emilion and have a clay/limestone topsoil over pure limestone. Mauvinon is situated to the east of the town of Saint Sulplice in an area noted for its gravel soils. Rouchonne benefits from sand and clay soil over a layer of Crasse de Fer at a depth of 60cm.
VITICULTURE
Château Laforge, along with the initial hectares at Mauvinon, was purchased in 1998. The other parcels were purchased only as a result of their provenance. For instance, a parcel was purchased in 2000 from Château Canon. The vines are pruned on the double guyot system. The secondary shoots are removed and two runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, about thirty hectolitres per hectare. The grapes are handpicked into small trays before transfer to the winery.
VINIFICATION
On arrival at the winery the trays are emptied onto the first vibrating sorting table where grapes that do not attain normal fruit set are automatically removed through grilles. Six sorters remove any bunches that do not conform to an acceptable standard. After de-stemming a second vibrating sorting table, manned by up to four additional sorters, removes any un-heterogeneous berries and any other extraneous matter. No must-pumps are used – with all transfers being made by conveyors. The fruit that arrives in the modern wooden vats is, therefore, excellent material to work with. Pre-fermentation maceration under gas and at a cool temperature is effected. Fermentation is conducted at relatively high temperatures. The wine, once primary fermentation is completed, is worked through the skins using pigeage and classic pumping over methods.
AGEING
Malolactic fermentation is achieved in new French oak. Once completed, fifty percent of the wine is removed from its barrels and poured into another set of new French oak for ageing. At the same time, lees are re-injected for six months during which time bâtonnage is effected. To combat reduction microbulage – or diffused air – is undertaken. Ageing in barrel lasts for a period ranging between fourteen to eighteen months depending on the vintage.
BOTTLING
The wines are bottled in traditional Bordeaux bottles with their name embossed on the base of each bottle to combat fraud. They are packed in wooden cases of twelve.
PRODUCTION
An annual production of between 1,500 to 2,000 cases is made of Château Laforge. The first
Vintage of the wine by the new team was made in 1998.
Wine Profile
Le Dome 2001
APPELLATION
Saint Emilion Grand Cru
VINEYARD
Total of 2.85 hectares
GRAPE VARIETIES
Cabernet Franc : 70%; Merlot : 30%
SOIL TYPES
The predominately Cabernet Franc parcels which make up the core of Le Dôme - Languitey and Fonrazade - are based on sandy soils over a layer of Crasse de Fer at a depth of 40cm. Le Chatelet hugs the town of Saint Emilion and is clay/limestone topsoil over pure limestone.
VITICULTURE
The identified parcels were purchased only as a result of their provenance. Their terroir and the age of the vines were the determining factors. The parcels’ neighbours are illustrious: Languitey and Fonrazade are situated next to Château Angelus, a 1ere Grand Cru Classe; Le Chatelet abuts Clos Fourtet, again a 1ere Grand Cru Classe. The vines are pruned on the double guyot system. The secondary shoots are removed and two runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, about thirty hectolitres per hectare. The grapes are handpicked into small trays before transfer to the winery.
VINIFICATION
On arrival at the winery the trays are emptied onto the first vibrating sorting table where grapes that do not attain normal fruit set are automatically removed through grilles. Six sorters remove any bunches that do not conform to an acceptable standard. After de-stemming a second vibrating sorting table, manned by up to four additional sorters, removes any un-heterogeneous berries and any other extraneous matter. No must-pumps are used – with all transfers being made by conveyors. The fruit that arrives in the modern wooden vats is, therefore, excellent material to work with. Pre-fermentation maceration under gas and at a cool temperature is effected. Fermentation is conducted at relatively high temperatures. The wine, once primary fermentation is completed, is worked through the skins using pigeage and classic pumping over methods.
AGEING
Malolactic fermentation is achieved in new French oak. Once completed, fifty percent of the wine is removed from its barrels and poured into another set of new French oak for its ageing period. Racking is done on a traditional basis using esquives and gravity every three months. Ageing in barrel lasts for a period ranging between fourteen to eighteen months depending on the vintage.
BOTTLING
The wines are bottled in traditional Bordeaux bottles with their name embossed on the base of each bottle to combat fraud. They are packed in wooden cases of twelve.
PRODUCTION
An annual production of between 750 to 1,000 cases is made of Le Dôme.
Wine Profile
Clos Nardian
APPELLATION
Saint Aubin de Branne, Bordeaux Blanc
VINEYARD
Total of 0.80 hectares
GRAPE VARIETIES
Sauvignon Blanc : 38% ; Semillon : 38% ; Muscadelle : 24%
SOIL TYPES
The parcels are south facing on clay topsoils with limestone bases.
VITICULTURE
The identified parcels are the only vines that the Company takes under the fermage system – all other land being owned. The vines are pruned on the double guyot system. The secondary shoots are removed and two runs of green harvesting completed in order to achieve no more than three bunches of grapes per vine. The grapes are handpicked into small trays before transfer to the winery.
VINIFICATION
On arrival at the winery the trays are emptied onto the vibrating sorting table where grapes that have not attained normal fruit set are automatically removed through grilles and six sorters remove any bunches that do not conform to an acceptable standard. The grapes are then transported by conveyor directly to the press where they are lightly whole-bunch pressed in a gas filled pneumatic press. The juice is chilled for a long period of time at five degrees to enhance aroma. Once assemblage is complete (the three varieties are not picked at the same time), the juice is poured into new French Oak barrels that have been given a stronger than normal toast. Fermentation takes between three to four weeks.
AGEING
Malolactic fermentation is stopped and the wine continues to age in its original barrels whilst receiving bâtonnage. Ageing usually takes six to eight months.
BOTTLING
The wines are bottled in traditional Bordeaux bottles. They are packed in flat wooden cases of six and wrapped in silk paper. The first vintage of the wine was made in 2000.
Reviews & Awards
Chateau Teyssier
“Good colour. Ripe, rich, concetrated nose. Fullish body. Good tannins. Good grip. Quite a concetrated wine without being too over-extracted. Spicy Merlot undertones. Good depth. Very good acidity. Balanced and stylish. Very good.”
Clive Coates, The Vine, 2002
“Very deep, bright purple colour, very good black currant and blackberry nose with lovely fragrant fruit on the palate, smooth, well extracted and finely balanced, for the short-medium term.”
Steven Spurrier, Decanter 2002
“Good medium red. Red currant and tobacco on the nose. Sweet, supple and easy going, with moderately ripe flavors of cherry and coffee.
86 Points, Stephen Tanzer: International Wine Cellar
Reviews & Awards
Chateau LaForge
"Bought from the daughter of the blacksmith of St-Sulplice-de-Faleyrens in '98, Laforge has caused quite a stir. It consists of a big, chocolaty richness and tannic structure, yet preserving a lovely freshness. The wine gets the full avant-garde treatment - malolactic in 100 per cent oak and no fining or filtration - so if you cellar it for any length of time, look out for the deposit!"
Wines of Bordeaux - David Peppercorn – 2002
"From the same Jonathan Maltus stable as Le Dome, this is ripe, juicy and very plummy with good complexity and more mineral character than has been apparent in some previous vintages".
Robert Joseph, Wine Magazine, 2002
" Very deep velvety purple-black colour, concentrated blackcurrant and tobacco leaf nose, a gamey almost Syrah fruit with a rich Pomerol-y texture as well as a firm backbone. A very successful characterful wine".
Steven Spurrier, Decanter, 2002
"Saturated dark red-purple hue. Crisp, dark fruited aromas follow through with very fresh berryish flavors on a moderately full-bodied palate that finishes with minerally, fine-grained tannins. This looks to have great cellaring potential".
Tastings/Beverage Testing Institute, Chicago, 2002
"The three soil types of St. Emilion give this wine a balance and harmony found in few others from the appellation. A ’palate’ of St. Emilion. Wonderfully ripe juicy fruit aromas of blueberry, blackberry and tobacco, very pure and stylish. The same fruit expands and explodes on the palate, tannins are sweet and fine and sumptuous. Laforge has grown in quality and stature with the 2000 vintage and shakes off any vestiges of being a garage wine. With a production of 2000 cases however, it will not get any larger."
Justerini & Brooks, 2001
" From the same stable as Le Dôme and almost on the same level. 92% Merlot and from 3 different terroirs. Irony and yet very spicy, oriental nose. Big and chocolatey. Tannin and acidity. Mouth coating with a wonderful toasty, leathery finish. Old vines and meticulous wine-making have done it again."
Serena Sutcliffe, Decanter Magazine, April 2001
"Exceptional. 90-95. Opaque purple-red hue. Fantastically-developed sweet black fruit aromas. Concentrated and rich on the attack with a medium body and a long, smooth finish. Should be a solid mid-term cellaring candidate."
Tastings/Beverage Testing Institute, Chicago, 2001
"From three different terrroirs in Saint-Emilion: sand, gravel and clay over limestone: 5 different parcels. 92% Merlot. Good colour. Laid-back, complex, gently oaky nose. This just gets better and better. Medium-full body. Very rich and concentrated. Excellent acidity. Long and classy. Very good indeed."
Clive Coates, The Vine, 2001
"Toasty, sandalwood aromas with floral perfume. Seductive red fruit and banana, with toffeed oak. Savoury. Forward and appealing."
Wine Magazine, 2001
Reviews & Awards
Le Dome 2001
Robert Parker, The Wine Advocate, 2004
"Points: 92+ A brilliant effort (along with the 2000, one of the finest I have yet tasted from this estate), this 1,000 case blend of 75% Cabernet Franc and 25% Merlot is fashioned by Jonathan Maltus. Most of the Cabernet Franc emerges from a vineyard near Angélus. It possesses a deep ruby/purple color as well as a striking perfume of menthol, blueberries, red currants, and minerals. Elegant, concentrated, and ripe, but neither overly weighty nor excessively heady, it is a stylish Burgundian-like, vivacious St-Emilion with tremendous aromatic complexity and flavors. It should be at its finest in 2-3 years, and last for 14-15. One of The Finest Wines of the Vintage."
Stephen Tanzer's IWC, 2004
"Red-ruby. Nose dominated by smoky, nutty oak. Then broad and dry in the mouth, with considerable fat. Seems closer in style to the 2003 than to the 2002. Finishes with substantial tannins and subtle, lingering red fruit, tobacco and nutskin flavors. 90."
Stephen Tanzer, 2003
"90-91.(just fined) Good full ruby-red. Nose dominated by minerals, bitter chocolate and pungent oak. Juicy and shapely in the mouth, with a restrained sweetness; intense flavors of currant, blueberry, tobacco and minerals. This has excellent concentration and depth for the vintage, finishing with sweet tannins and noteworthy mineral persistence."
Clive Coates, The Vine June 2002
"Very good colour. Quite closed, indeed firm on the nose. But very lovely fruit. Very classy. Full body. Excellent tannins. Ripe and rich. Not a bit too oaky. Intense and harmonious. Elegant and long. Fine. From 2008."
Vinifera 2002
"This wine stands out because of its unusual percentage of Cabernet Franc: 74%. A lovely deep purple colour. The nose is very full and is enhanced by luxurious wood. It will be very interesting to see how it mellows with ageing as the structure is full, spicy and has serious complexity."
Tastings/Beverage Testing Institute, Chicago, 2002
"Saturated dark red-purple hue. Firm, pure aromas have a dark fruited, slightly smoky quality. Follows through with a concentrated and elegant dark fruit flavors with smoky and leafy notes emerging on the finish where focused, structured tannins take over. A well-structured wine with fine cellaring potential".
Justerini & Brooks, 2002
"A cepage of 74% Cabernet Franc & 16% Merlot. A complex nose with aromas of black cherries, toast, vanilla and tobacco, blackcurrants and blueberries. Very well balanced and brooding in true Dome style - this is a serious wine that is full of finesse and class, It will need time in the barrel to show its full potential, being one of the most profound and concentrated 2001's ".
Farr Vintners, 2002
"This tiny single vineyard (situated near to Angelus) produced its first vintage in 1996. The 50 year old vines produce very low yields with total production just 600 cases. 74% Cabernet Franc, 16% Merlot. It is elevaged in 150% new oak (ie all in new oak and then half of it is put into new new oak). As you would expect there is a strongly spicy vanilla character to it but this is balanced by the reamarkable depth and richness of fruit. Blueberries and plums and other ripe berry flavours".
Steven Spurrier, Decanter, 2002
"***** Black, purple colour, very dense, superb extraction of fruit with hints of wild raspberries and violets, very lush fruit on the palate, rich, complex and intense, with elegance and finesse at the end. A very fine, powerful yet superbly balanced wine".
Reviews & Awards
Clos Nardian
2002 Clos Nardian was just rated – “Best Old World White – If his Cabernet Franc dominated Le Dome was Jonathan Maltus’ version of Cheval Blanc, Clos Nardian is his take on Laville Haut-Brion. With 40% each of Sauvignon and Semillon and 20% Muscadelle, this is a broad, structured, dry white, grapefruity and exotically ripe, yet controlled and balanced with a long finish” Spurrier’s Choice, Decanter July 2003