2010 Teyssier, St-Emilion

SKU #1156960 92 points 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. Drink or hold.  (2/2014)

92 points Robert Parker's 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. Drink it over the next 10-15 years. From the home estate of Englishman Jonathan Malthus, the 2010 Teyssier is showing better out of bottle than it did out of barrel. This is the biggest production of all the wines from Malthus, hitting nearly 15,000 cases. (RP)  (2/2013)

Wine Enthusiast

 There is great fruit on this ripe, full-bodied wine. The fruit is already well integrated with the tannins, giving a juicy feel and a black currant fragrance. Rich, open and soft, finishing with an elegant structure.  (5/2013)

Wine Spectator

 Showy, ebullient plum and cassis fruit mingles in this red, with singed mesquite and cedar notes. A flash of tea runs through the finish, which is accessible now. Drink now through 2020. (Web-2013)

K&L Notes

The 2010 Château Teyssier Saint-Emilion (80% Merlot, 20% Cabernet Franc) is packed with fruit. That’s a hallmark of the new vanguard in Saint-Emilion. A seductive nose of blackberry, spice and baker’s chocolate gives way to a densely packed core of crème de cassis, licorice, plum and mocha notes. The wine is rich, with a succulent mouthfeel and a long, rich and harmonious finish. This is a hedonistic yet approachable Bordeaux that can be paired with most red meats or cheese platters.

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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Specific Appellation:

Saint Emilion