At a glance

Producer

Chateau Teyssier (Jonathan Maltus)

Region

Saint-Émilion, Bordeaux, France

Grape variety

Primarily Merlot with a small percentage of Cabernet Franc

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$22-30 USD (release price; may vary globally)

Tasting profile

Bright red and black fruits (raspberry, plum, blackberry), subtle floral notes, gentle oak, hint of spice. Texture is supple and fruit-forward.

Evolution: Will develop more complexity over next 3-5 years, with tertiary notes (cedar, tobacco, earth) beginning to emerge post-2026.

At peak: Optimal expression in 2026-2030, balancing fresh fruit and developing secondary character; after 2032, fruit may begin to fade.

Structure

Acidity

Medium

Tannins

Medium, ripe

Alcohol

13-14% ABV (typical for recent Bordeaux vintages)

Aging potential

Moderate—best enjoyed within 5-10 years of vintage

Drinking window

Peak drinking

2030 to 2047

Optimal window

2027 to 2050

Current status

Ready to drink

Current condition

Fresh, vibrant, and youthful. Tannins are accessible but can soften further with 2-3 years in bottle.

Chateau Teyssier is styled for relatively early approachability, especially in ripe vintages like 2022, with soft tannins and generous fruit. It is not designed for very long-term cellaring, but delivers best between 3-8 years post-vintage, when its primary fruit and subtle oak are in harmony.

Food pairing

Roast poultry, grilled lamb chops, duck breast, mushroom risotto, mature cheeses.

Serving

Decant

Not required

Sustainability

Sustainability score: 6/10

The producer employs integrated pest management and some sustainable farming techniques (cover crops, reduced herbicide use). Limited specific information on water or energy use; standard glass bottles and conventional packaging.

Chateau Teyssier has made some steps toward sustainability with partial adoption of environmentally conscious vineyard practices. However, without formal environmental certifications and given Bordeaux’s conventional winemaking and global export patterns, the overall sustainability profile remains moderate. Room for improvement includes formal certification, increased use of renewable energy, and reduced packaging weight.