Château Teyssier, Saint Emilion Grand Cru

“Incredibly pure, with bouquets of violets and black fruits. Soft and attractive, spicy, full of fleshy, dark, plummy fruit”

CHATEAU TEYSSIER is one of the largest selling Saint Emilion Grand Crus. The wine is made to high standards using the same equipment and methods that are used for our top-end Single Vineyard wines. We hope that our clients see this as a real ‘Sunday Claret’ – but every Sunday!

Factsheet Reviews Purchase


James Suckling – En Primeur

91-92 POINTS

“A balanced and pretty red with walnut and berry aromas and flavors. Medium to full body.”

Matthew Jukes – En Primeur


This is a rich, luxurious wine with a degree more succulence than normal and a step up in mid-palate feel, too. There is still a nice, cool, grainy finish with decent, refreshing tannins and a long flavour memory. This is an impressive Teyssier and Jonathan Maltus explained that two or three subtle tweaks in winemaking have managed to give him some more depth and breadth in the mid-palate of this wine. Excellent value afforded here.

Chris Kissack, The Wine Doctor – En Primeur

15-16/20 POINTS

“The bread and butter of the Jonathan Maltus portfolio, surely the biggest brand in St Emilion today? The picking of the Merlot, which is 70% of the blend, was from September 21st until October 8th, while the 30% Cabernet Franc was picked from October 9th to the 15th. The alcohol is 14.5%, the acidity 3.4 g/l. A fresh, expressive nose, with dried fruit skins, fresh berry fruit too, with a little touch of smoke. Very appealing palate, very classic, quite an elegant start for Teyssier, then more body and real spicy energy in the middle. A dry, elegant tannic structure, with rich cherry fruit, and a strident finish, with lots of peppery energy. A good vintage for Teyssier.”

Antonio Galloni – En Primeur

89-92 POINTS

“The 2015 Teyssier is a great introduction to the vintage. Dark, juicy and inviting, the 2015 exudes the richness of the year. Sweet floral, spice and new leather notes meld into the supple, silky finish. This is a gorgeous, modern Saint-Émilion from Jonathan Maltus. Naturally, the top wines in the range have more concentration, but then again, it’s impossible to argue with the value proposition here. The production of around 15,000 cases for a wine of this level is simply remarkable.”

Roger Voss, Wine Enthusiast – En Primeur

89–91 POINTS

“This is a perfumed wine, finely balanced and with fine acidity. With the juicy freshness, it leaps from the glass with black currant and blackberry fruits. It is an open wine that will develop easily and quickly.”

James Molesworth, Wine Spectator – En Primeur

88-91 POINTS

“This has a very friendly, juicy, rounded core of plum, blackberry and raspberry fruit, backed by silky tannins and carrying through the generous finish.”


Wine Enthusiast, Roger Voss – En Primeur

89-91 POINTS

“The palate of this attractive wine is ripe and soft. It has forward black currant fruits, very fresh acidity and just a touch of dusty dryness. It's going to be a delicious wine in the medium-term.”

Wine Spectator – En Primeur

87–90 POINTS

“A fresh, floral style, with enticing pomegranate and cherry fruit, backed by a rooibos tea hint. Offers a silky, easygoing finish.”

Jancis Robinson – En Primeur

16/20 POINTS

“Healthy crimson. Relaxed, round, healthy ripe fruit without that much tannins but a lot of polish and approachability. Light sandpaper tannins on the end. Drink 2020-2027.”

Chris Kissack, The Wine Doctor – En Primeur

14-15/20 POINTS

“This sample represents 85% of the finished wine. This is the large-volume cuvée from the sandy side of St Emilion. A dark, ripe-fruit character here, savoury with scented forest fruits, fresh and characterful. It has a soft and perfumed palate, pretty, with wild fruits and a plump texture. It is impressive for what it is. A pretty wine that will see 15-20% new oak but mostly two-year old oak, for 12 months only.”

James Suckling- En Primeur

88-89 POINTS

“A good core of ripe fruit with fine tannins and bright acidity. Chocolate and berry aftertaste.”

Matthew Jukes – En Primeur


“With a decent fruit attack, on the black side of the tracks, this is a smooth and very attactive wine. There is some good power here, too, which is surprising given the size of production – some 15,000 cases! With nice length and good, fit tannins Teyssier will age well, too, even though it is already balanced and smooth. Some red fruit flashed come into view on the back palate giving a degree of rare complexity – a great effort and thoroughly deserving of this score.”

Decanter – En Primeur

Neal Martin, The Wine Advocate – En Primeur

86-88 POINTS

“The Château Teyssier 2014, which according to Jonathan Maltus is the biggest brand in Saint Emilion at 15,000 cases, comes from vines on the plain, mainly from 25-hectares on sandy soil adjacent to Monbousquet, and this year consists of 70% Merlot and 30% Cabernet Franc. Matured in 20% new oak, there are red cherries and kirsch scents on the nose that is nicely defined. The palate is medium-bodied with grainy tannin, simple but balanced with a little hardness towards the finish that should mellow throughout its élevage. This will drink well for 4 to 5 years.”

Antonio Galloni , VINOUS – En Primeur

89-91 POINTS

“The 2014 Teyssier is gorgeous. Soft, silky and nuanced, the 2014 is all about harmony. Sweet spices meld into juicy dark cherries, plums, new leather and cedar. The 2014 is a resonant, harmonious St.-Emilion with tons of near and medium-term appeal. This is an impeccably crafted wine from Jonathan Maltus. Best of all, it should also be very fairly priced. The blend is 70% Merlot and 30% Cabernet Franc.”


JJ BUCKLEY – En Primeur

91-93 POINTS

“70% merlot and 30% Cabernet franc. Purple-black in color almost through to the rim, the mildly intense bouquet is full of plush red and black fruits. Polished and complex, layers of bright cherries form the attack revealing even more depth and concentration. Medium-full bodied, this is an almost complete wine with attractive flavors and textures on a soft finish. Tasted twice. Enjoy 2017-2027.”

Jancis Robinson – En Primeur


“70% Merlot, 30% Cabernet Franc. Svelte blackcurrant, violet and chocolate character, very plump and plush. Slight bitterness to finish, but not in an under-ripe way. Quite warm on the finish. Drink 2016-2023.” (RH)

Chris Kessack, The Wine Doctor – In Bottle

13.5/20 POINTS

“The assemblage is 70% Merlot and 30% Cabernet Franc. A moderate hue. A warm, slightly sandy, spicy sandalwood nose, with a slightly smoky, hot-oil edge. The palate follows on in the same style, supple and broad, showing a nice energy in the middle though, despite a little note of oily richness. Nuances of red fruits here, cranberry, cherry, showing higher levels of acidity than I would usually expect, in this I find it to be very typical of the vintage. It culminates in a smoky, grained fruit finish.” – Chris Kissack

Chris Kessack, The Wine Doctor – En Primeur

13.5-14.5/20 POINTS

“Slightly sandy character. Lightly perfumed, somewhat dark, redcurrant and curranty fruit. The palate is soft and composed from the start, with light grip, with good substance and good grip to it. Soft polish and grip. Open and relaxed style in keeping with the vintage, ripe and very grippy tannins around it, but it feels nicely composed. Some grip in the finish.”

James Suckling- In Bottle


Hints of plum, berry and cedar follow through to a medium body, firm tannins and a fresh finish. Drink now.”

James Suckling- En Primeur

89-90 POINTS

“A wine with dark berry and hints of shaved chocolate. Medium body with polished tannins and a fresh finish.”

Matthew Jukes – En Primeur


“(70 Merlot, 30 Cabernet Franc) 12.7% alcohol. There are 12000 cases of this wine made – which makes the flavour and score even more impressive. The pristine, juicy blackberry fruit and forward, attractive air makes this wine immediately appealing. It will evolve and age but it is in perfect equilibrium already. Great touches of oak and crunchy tannins enhance the juiciness.”

Neal Martin, The Wine Advocate – En Primeur

85-87 POINTS

“The Teyssier 2013 is a blend of 70% Merlot and 30% Cabernet Franc. The nose is well defined with succulent red berry fruit, iodine and cassis that betray the challenging vintage. The palate is marked by quite high acidity, a touch pinched with a noticeable saltiness towards the finish.”

Wine Enthusiast, Roger Voss – In Bottle


This wine is full of black-currant freshness. It is already delicious, crisp while just lit up by tannins. It is developing quickly, with a refreshing character that will make it drinkable from 2017 - RV.

Wine Enthusiast, Roger Voss – En Primeur

89-91 POINTS

“Barrel Sample. This wine is ripe and very fruity, with firm tannins based around spice, toast and acidity. The core of black currant character comes through strongly.  — R.V.  (4/1/2014)”

Wine Spectator – En Primeur

89-92 POINTS

“Good spice-infused plum and black cherry fruit is backed by fresh acidity and a light briary hint on the finish. Solid.” —J.M.

Antonio Galloni , VINOUS – En Primeur

86-89 POINTS

The 2013 Teyssier is soft, silky and very nicely balanced. Sweet tobacco, new leather, spices and dark fruit meld together in a soft, supple red with plenty of near-term appeal. There is a lot to like in this textured mid-weight red. The Teyssier is an excellent introduction to the Jonathan Maltus's house style. The blend is 85% Merlot and 15% Cabernet Franc.

Decanter – En Primeur


“St-Emilion's biggest 'brand'. Lighter in weight but accent on the fruit. Slightly chalky tannins. Drink: 2016-2020”

Jean-Marc Quarin – En Primeur


“Vin tendre, fruité, suave qui évolue arrondi et agréable sur une longueur moyenne. Assemblage : 68 % Merlot et 30 % Cabernet Franc. 2016  -  2022”

Jeff Leve, The Cellar Insider - En Primeur

86-88 POINTS

“With a cherry, spearmint and fennel personality, this ready-to-drink Bordeaux finishes with soft, spicy and bright red plums. Using 70% Merlot and 30% Cabernet Franc in the blend, the wine reached 12.7% alcohol.”


Antonio Galloni , VINOUS

90 Points

"The 2012 Chateau Teyssier is soft, supple and expressive. Sweet red cherry, plum, spice, mint and cinnamon all open up in the glass. Racy and beautifully layered in the glass, the 2012 is a great example of the forward, open-knit appeal of the year. As is often the case, Teyssier delivers exceptional quality for the money. The blend is approximately 70% Merlot and 30% Cabernet Franc."

Wine Enthusiast, Roger Voss


"This shows both the fruit of the vintage and a more structured tannic side. Black currant flavors are up front, offering a generous feeling. They are balanced by the backdrop of tannins and tight acidity. Together they make a wine that is concentrated and likely to be ready to drink soon. Drink from 2016."

Robert Parker – The Wine Advocate


“Teyssier offers a soft, easygoing, consumer-friendly style of St.-Emilion that is mostly Merlot with a touch of Cabernet Franc in it. The wine exhibits berry fruit, herbs, spice, moderate concentration and light tannins. Drink it over the next 5-7 years.”

Wine Spectator


"A light menthol thread weaves in and around the friendly plum and red currant fruit, with sanguine and savory notes on the lightly toasted finish. Drink now through 2017. 15,000 cases made."

James Suckling


"Very light with strawberry, spice and walnut character. Medium body and fine tannins. Drink now."

Robert Parker, The Wine Advocate

POINTS 88-90
"The home estate of Englishman Jonathan Maltus, the 2012 Teyssier (12,000-15,000 cases produced) is composed of 70% Merlot and 30% Cabernet Franc. Made in a seductive, charming, fruit-forward style, the 2012 is round and medium-bodied with notes of black fruits, loamy soil, underbrush, licorice and vanillin. It should drink nicely for 7-8 years."


The Wine Enthusiast

POINTS 89–91

"Barrel sample. Ripe and smoky in character, this wine is perfumed and lively with acidity. It has potential to be a delicious, fruity, friendly wine but tannins and minerality both add firmer depth."  — R.V.  (4/9/2013)

Wine Spectator

POINTS 87-90

"Fresh and pure, with succulent raspberry, cherry and blood orange notes showing solid cut and leading to a spice-tinged finish that successfully harnesses the vintage’s taut side." —J.M.

Neil Martin

POINTS 88-90
"This has always been a go-to, well priced Saint Emilion from Jonathan Maltus. It has a blackcurrant, crème de cassis and just a hint of chocolate that shows good intensity. The palate is full-bodied with plenty of dark cherry and blackcurrant fruit with a nice seam of acidity on the finish. This is a very fine Teyssier. Tasted April 2013."

Jeff Leve, The Cellar Insider 

POINTS 87-89

 "Coffee bean, fennel and black raspberries, medium bodied, easy to drink, dark cherry finish. From a blend of 70% Merlot with 30% Cabernet Franc."

Stephen Tanzer, International Wine Cellar

 POINTS 86-89

"(70% merlot and 30% cabernet franc):  Medium ruby.  Expressive aromas of redcurrant, cocoa, cinnamon and herbs.  Supple and sweet, but with good acid cut lifting the ripe black and red fruit flavors.  The finish is creamy-smooth and moderately long.  A very successful, easygoing wine for the vintage."


POINTS 15/20

"Couleur sombre, de bonne intensité. Nez fruité de type mûr. Bouche juteuse et parfumée se développant tendre, savoureuse sur une corpulence normale. Persistance un peu vive. Longueur normale. Assemblage : 70 % merlot et 30 % cabernet franc."



89-91 POINTS

"From Jonathan Maltus’s home property, the 2011 Teyssier (a blend of 70% Merlot and 30% Cabernet Franc) is a powerful, plush St.-Emilion displaying notes of ink, toasty oak, volcanic earth and hints of chocolate and coffee. Medium-bodied and deep with loads of color as well as fruit, it can be enjoyed over the next decade."


POINTS 15.5-16.5/20

“Merlot 70%, Cabernet Franc 30%. Picked at 30-35 hl/ha. The bulk of fruit used in Teyssier now comes from vineyards on the plains, adjacent to Monbousquet, although the vines around the château still contribute. A slightly reduced nose on this sample. Still, good aromatic perfume though, a confident red fruit character, nice purity to it as well. An elegant texture, fresh and bright, a good backbone to it, grippy but nicely composed. (July 2012)”


POINTS 86-88

"This vines of Teyssier are located next to Monbousquet rather than round Jonathan Maltus’s house. It has a sweet dark plum and crème de cassis nose. The palate has a sweet, citric entry with good acidity. The Cabernet Franc (around 25%) imparts fine structure towards the finish with a bitter cherry aftertaste." Tasted April 2012.



"It’s remarkable what Jonathan Maltus has achieved with this comparatively unheralded site since he bought it in 1994, bolstering it with grapes from other plots. The 2011 is typically scented and fresh, with grassy, green pepper Cabernet Franc notes and fine tannins, with coffee bean oak and an elegant finish. Very drinkable. 6+ years."



“Structured and firm with cassis and spice, this wine is layered with wood, acidity and a delicious freshness”


POINTS 86–89

“Delivers a good, direct beam of blueberry and pomegranate notes, with a dash of toasted spice on the finish. Light but fresh.”—J.M.




"Consistent with previous years. Fruit-driven, accessible, satisfying and usually at a good price. 2013-2020.”

Jancis Robinson


"Very dark crimson. Very dark crimson. Exceptionally sweet with a sprinkle of sawdust on the end. Broad, chocolate-coated mulberries on the palate – so much sweeter than most! But in general there is good tannin management. Rather luscious. Drink 2016-2024.”

Robert Parker

POINTS 89-91

The biggest production cuvee from creative/innovative proprietor and wine producer Jonathan Maltus, Teyssier can make as much as 15,000 cases. It is a property on the wrong side of the road, so to speak, in St.-Emilion, near another overachiever, Monbousquet. A blend of 80% Merlot and 20% Cabernet Franc, the 2010 Teyssier has a dense purple color, a big, sweet kiss of black fruits, licorice, earth and oak, medium to full body, generous flesh and moderately sweet tannins as well as a hint of toasty oak. It should drink nicely for 7-10 years. Drink: 2011/21.”

Neal Martin, Wine Advocates

POINTS 89-91

"A blend of 85% Merlot and 18-20% Cabernet Franc This has a quite strict bouquet with blackberry, briary and a touch of gravel on the nose. Good delineation. The palate has a firm, tannic entry; quite masculine but nicely defined on the blackberry, slightly tertiary finish thanks to the Cabernet Franc.”

Wine Cellar Insider

POINTS 88-89 

Chateau Teyssier, The home property of Jonathan Maltus is produced from 70% Merlot and 30% Cabernet Franc. Licorice, dark berries, medium body and soft textured dark fruit are found in this wine.”

Jane Anson, South China Morning Post


"This has a real depth of fruit, with ripe red summer berries and a good fresh lift on the finish. Successful, good quality, great value for a wine that has remained close to the same price for the past 10 years. 70/30 merlot, cabernet franc. Drink 2016-2024.”

Wine Enthusiast

POINTS 89–91

"Smooth and opulent, with tannins firmly buried in the sweet acidity. Black plum juice flavors go with the ripe fruits and just a touch of spice." –R.V.

Wine Spectator

POINTS 89-92

"An elegant, high-toned style, with violet and incense aromas leading the way, followed by more suave blackberry and black cherry sauce notes. SIlky and pure, with subtle length on the finish." —J.M.

Neal Martin, in Bottle


"The Teyssier 2010 has a succulent bouquet with sweet red cherries and blueberry that is well defined. The palate is medium-bodied with a slight hardness on the entry. Good backbone here, quite masculine, but I would afford it 12 months to soften and round out those edges. Tasted November 2012."

Robert Parker en bouteille


"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 Maltus, 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 Maltus, hitting nearly 15,000 cases."


Robert Parker

POINTS 89-91

"This is a big production cuvee of 15,000 cases from a vineyard whose terroir is not considered to be particularly good. Consequently, it is always fascinating to see how much character proprietor Jonathan Maltus is able to extract. The 2009 Teyssier possesses a dense ruby/purple color as well as smoky barbecue notes intermixed with creme de cassis, black cherries, and earth. Ripe, generous, and medium to full-bodied, it should drink beautifully young yet age for 10-12+ years.”

Stephen Tanzer

POINTS 87-89 

"2009 Saint Emilion (85% merlot and 15% cabernet franc) Dark ruby. Sexy aromas of roasted plum, spicy raspberry jam, mocha and black pepper. Enters lush and broad, offering mouthcoating flavors of roasted plum and musky coffee, with substantial, somewhat dusty tannins detracting a little from the wine's early appeal. This wine's harmonious acidity and tannic backbone should enable it to age well, but it should also provide relatively early pleasure. Probably the best Teyssier to date, this vintage includes grapes from Vignonet and Saint-Sulpice on gravelly soils containing a bit of iro-rich clay (crasse de fer) that makes for a sexier, more complex wine.”


POINTS 17/20

"Dark garnet. Ripe wild berry bouquet, milk chocolate, quite burgundy-like. On the palate wonderful freshness and with fine classy pepper note in the extract. Good fun value. 2013-2024”

Decanter Magazine


"Lovely juicy, crunchy fruit accompanied by lift and grip. A satisfying drink and accessible early on. Great value. Drink 2012-2018.”

Wine Spectator

POINTS 87-90

"Licorice and blueberry aromas follow through to a medium body, with firm tannins and a linear finish." —J.S.

South China Moring Post

POINTS 90-91

"This is denser, richer and more meaty. They have improved the grapes for this wine by including some good plots from near Chateau Monbusquet, but the aim is to make a wine that is approachable, and drinkable within a year of purchase (although this year I would say it may take a little longer to fully soften up). 85% merlot, 15% Cabernet Sauvignon. 15,000 cases.”

Wine Enthusiast

POINTS 88–90

"Dark bitter chocolate coated wine, soft in texture, but with a good stalky chewy edge. Final flavors are of cedar, new wood and spice" - R.V.

Robert Parker (in bottle)


"The flagship property of Jonathan Maltus (his residence as well), this is the best Teyssier I have ever tasted. A tribute to his efforts, this blend of 85% Merlot and 15% Cabernet Franc over-achieves even in a great vintage like 2009. Opaque blue/purple, with notes of charcoal, blackberry, cassis and spring flowers as well as a hint of subtle background oak., the wine is opulent, sumptuously textured, dense, pure and multi-dimensional. It should drink well for at least a decade or more. Drink 2012-2022.”

Wine Enthusiast (in bottle)


"Concentrated, dark wine. It has serious weight and a dry core of tense tannins. The fruit is floral, full of black currant acidity and black cherry flavors. It will need 2-3 years before it is really drinkable." — RV.

Derek Smedley, MW


"Drink 2015-25 - Merlot 70%, Cabernet Franc 30%. Black fruits are in evidence on the nose but they feel quite fresh. Bilberry vies with bramble for dominance the spicy freshness underpinned by richer sweet plum, cassis and black cherry. Towards the back spicy vanilla shows through and gives character to the finish.”


Robert Parker

POINTS 88-90

"This is the largest production estate in the portfolio of the visionary, ambitious Jonathan Maltus. A blend of 85% Merlot and 15% Cabernet Franc, this deeply-colored, richly fruity 2008 possesses supple tannins as well as plenty of crowd-appeal. Located near Monbousquet, Teyssier does not have a historically top terroir, but exceptional human efforts in the vineyard and winery have overcome the property’s deficits. This well-made, promising St.-Emilion displays abundant quantities of sweet black fruits, a natural, lush texture, ripe tannin, and a heady finish. Drink it over the next decade.”

Decanter - Bordeaux 2008 Tasting Notes


"Soft, succulent, good value wine. Attractive fruit expression. Light, fine tannic frame. Drink 2012-2016.”

Derek Smedley MW

POINTS 85-88

"There is goodish weight of flavour on the nose with red fruits very much to the fore. Although the tannins feel ripe they are quite firm and tend to hold back the fruit and this combined with rather dusty oak leaves a dryness on the finish.”

Jane Anson


"15,000 cases of Teyssier are made each year (one of the biggest in St Emilion, and with a price that remains constant year on year at approx £18 in the UK). Now comes from vineyards in St Sulpice de Faleyrans, sand but with crasse de fer (iron oxide). Maximum temperature for vinification is 28 degrees, closed pumping during cold soaks, with no oxygen, then pumping over, two settlings, then smaller pumping and some pigeage with inert gas for temperature control. Very attractive again, this lovely glass-staining purple gives it such a joyful colour. This is slightly less interesting than Pezat, simply in that it is less of a find for the money. But there is a lovely freshness to it, clean ripe fruit, and plenty of interest.”

Neal Martin

POINTS 87-89

"The original five-hectares has been augmented to 25-hectares next to Monbousquet, so the production is a total of 15,000 cases. This has a ripe dark cherry and blueberry nose with good definition. The palate is medium-bodied, slightly chewy tannins on the entry, well balanced, simple but approachable. A decent entry-level Saint Emilion. Tasted April 2009.”

Wine Enthusiast

POINTS 87-89

"A structured wine, with ripe fruits, a great juicy character, along with black cherry fruits. It is a satisfying wine, big, ripe and fruity." -R.V.

Roger Voss, Wine Enthusiast


"Ripe fruits, very smooth and polished, are primarily of a juicy black currant character over sweet ripe tannins. Great swathes of fruit finish this solid wine.”

Robert Parker in bottle


"The 2008 exhibits a dense ruby/purple color and soft berry fruit, with hints of cedar, vanilla and foresty, earthy notes. This medium-bodied 2008 displays outstanding fruit, impressive purity, and a nicely textured mouthfeel. Always made in an up-front and satisfying style, it should drink well (like most top vintages of Teyssier) for 7-10 years. Drink: 2011 – 2021.”


Decanter, April 2007


"Dark red, clean and fresh fruit, fragrant and well-contained, good length and savoury balance, nice sense of place. Drink 2010-15. (15.5/20 points)”

Roger Voss, Wine Enthusiast, April 2007

POINTS 86–88

Château Teyssier, Saint-Emilion Grand Cru Soft, ripe spicy, with sweet tannins. The fresh blackcurrant flavors give life to this soft, fruity wine. —R.V.”

VinVino Life rates Bordeaux 2007, March 2007



Robert Parker


"The 2006, which I did not review in my report published in issue #181, is an outstanding success as well as a sleeper of the vintage. Its dark ruby color is accompanied by plenty of black fruit, licorice, earth, and spice characteristics. It should drink nicely for 8-10 years.”

Robert Parker on eRP, Who's Next, May 2008

“POINTS 86-88”

Decanter, April 2007


"Nice sappy Merlot fruit, good grip and lots of vineyard depth, damson plums and elegant finish. 2010-15.”

Falstaff, Austria, April 2007

POINTS 88-90

"Deep red garnet colour with violets glints. On the nose delicate almonds and honey with elder fruit. Crisp, tightly structured, juicy blackberries with a fresh structure. Well develop well.”

Jancis Robinson, April 2007

POINTS 15.5/20

"Drink 2010-14 Quite a fresh nose. Dry finish but confident constitution. Quite racy and with very fine tannins on the finish.”

Justerini & Brooks, 2007

“Jonathan Maltus is attracting more and more praise for his winemaking at all levels from Le Dôme down, and his Château Teyssier is one of our perennial favourites, a stylish and reliable claret that is worth buying year on year. The 2006 is a particular success, a rich and racy Merlot-rich blend that will please all palates.Teyssier cannot be faulted for a good value claret with style and character. Perhaps it is the great variety of vineyard parcels that make up Teyssier's 22ha which allows Jonathan Maltus always to get the final blend right? Cropped at 45hl/ha, and a blend of 70% merlot and 30% cabernet franc, the 2006 is rich in cherry fruit with red berry softness, well constructed with ripe, smooth tannins, finely balanced and generous on the finish. Bravo! ”

Neal Martin's Wine Journal, ERobert Parker

POINTS 86-88

A deep black plum and wild strawberry nose with a touch of prune. Full-bodied with low acidity, quite fleshy and modern in style. Soft landing on the finish. Decent, quite simple, fleshy Saint Emilion.”

Stephen Tanzer’s International Wine Cellar – May/June 07

POINTS 85-87

Good red-ruby. Black cherry, smoked meat and licorice on the slightly roasted nose. Sweet and fruit-driven, with a dominant flavor of cherry. Finishes with firm tannic structure.”

VinVinoLife - July 2007


Wine Enthusiast, April 2007

POINTS 87–89

"Full of the vibrant Merlot which is a hallmark of 2006. The wine adds to the fruit solid tannins and a dense structure. —R.V.”


Decanter, 2005

“50 Bordeaux Smart Buys - The names that deliver more for your money'Château Teyssier' Superb Merlot-Cabernet Franc fruit'”

Decanter, April 2006


"Fine depth of red and black berry fruit, rich and viscous on the glass, fragrant and fine with a certain earthy robustness, silky yet firm tannins. Drink 2008-12. (16 points)”

Gavin Quinney, Wine & Spirits Magazine

POINTS 87-89

"This is one of the biggest-selling St-Emilion chateaux in the UK. Jonathan Maltus of Le Dome gives this 75% Merlot, 25% Cabernet Franc blend from different parcels the full treatment. 100 best-value reds.”

James Suckling, Wine Spectator


"Pure black cherry berry aromas lead to a full body, with silky tannins and a concentrated, fruity finish. A pretty young red.”

Jancis Robinson, April 2006

POINTS 15/20

"Drink 2013-18. Bright damson flavours. Very tight-grained. Bright and lively. Lots of acidity.”

Justerini & Brooks, April 2006

“A blend of 75% Merlot and 25% Cabernet Franc that copes effortlessly with a weighty 14% of alcohol due to the freshness of its crushed blackberry fruit and floral overtones. The wine is very elegant, with delicious pure grenadine on the palate, good concentration and fine tannins. Another example of why Teyssier is one of our best selling clarets.”

Neal Martin, Wine Journal, eRobertParker

POINTS 90-92

"A lifted, floral nose minerally with violets. Very feminine and seductive. The palate is incredibly pure, with bouquets of violets and black fruits. Lovely balance and harmony. Caresses the palate. Gorgeous.”

Neville Blech – Bacchus & Comus


Ch. Teyssier St. Emilion Grand Cru 2005. 85% merlot, 15% Cabernet Franc. The original château, but with additional vines from better placed locations near to Ch. Monbusquet. A little closed up on the nose and perhaps a little greenness on the palate, but there is lots of complexity and good fruit beneath the tannins.”

Stephen Tanzer's, May 2008


"($27-$33) Good deep red-ruby. Sweet aromas of plum syrup, currant and tobacco. Fat, sweet and fruit-driven, with a supple texture to its plum and tobacco flavors. Finishes with an attractive sweetness and rather suave tannins. Perfect for early drinking. (My sample of the 2007 was nicely made but on the lean side, with modest depth and texture but good lift.)”

Steven Tanzer, International Wine Cellar

POINTS 87-89

"Fruit-driven aromas of raspberry and licorice, lifted by floral and orange peel nuances. Juicy and sweet in the mouth, with a lively sugar/acid balance and more spicy red fruit intensity than this wine has shown in the past. Proprietor Jonathan Maltus noted that these vines were pruned back to six or seven bunches in 2005, compared to eight in the past, and that this has brought greater concentration of flavor. Finishes with fine tannins and good lingering fruit. Should make a tasty wine for drinking over the next seven or eight years.”

VinVino, Gregor Drescher

“POINTS 88 89”

VinVinoLife - July 2007

POINTS 88-89

Wine Behind the Label - Williamson & Moore, 2005

“Chateau Teyssier itself is a soft and attractive, relatively forward, spicy Saint Emilion full of fleshy, dark, plummy fruit. It is sourced from the low-lying vineyards in the south of the appellation and is a testament to what can be achieved from these sites. Vinification is modern, as with all the wines made here, with pre-fermentation maceration, malolactic in barrel and ageing on lees for added richness”

Wine Enthusiast Magazine


"Soft, ripe and rounded, this shows a gentle side of Bordeaux. The tannins are sweet, just hinting at wood, but this is more about blackberries and a finishing sweetness." — R.V.

Wine Enthusiast Online, April 2006

POINTS 87-89

"This is good value Saint-Emilion, with the same winemaking team as Le Dôme. It is ripe, dense with high acidity but also firm black fruit. -R.V.”

Wine Spectator Online, April 2006

POINTS 85-88

"Wonderful perfume of berry, licorice and vanilla follows through to a full-bodied palate, with soft tannins and a medium finish." —J.S.

Wino Sapien


"Manages to smell soft and cuddly whilst in the mouth it is firm and assertive. Bacon fat, tobacco, black olives and cassis. There's nothing sharp, green or ungainly about this. In the mouth it is well paced, rounded, soft and inviting before excellent creamy tannins unfurl and envelop. There's a pleasing persistence as well as a graphite and meaty edge to the finish. Simultaneously serious and delicious. Very good - Excellent.”


Decanter, 2005


"Very deep colour that sticks to the glass, full and fragrant, leafy (Cabernet Franc) and plummy (Merlot), seductively full yet firm dry finish, more structure than in previous years. Drink 2008-15.”

Jancis Robinson, 2005

“Round, if not the most concentrated, fruit with attractively supple tannins. Acidity quite pronounced - a bit jagged - but with lots of sweetness. A bit loose and short but very serviceable.”

Justerini & Brooks, 2005

“Harvested between the 27th September and 13th October, the 2004, a blend of 82% Merlot and 18% Cabernet Franc, is one of the best Teyssiers yet. Typically suave, this boasts satin-textured tannins that serve to harness the wild rich berry flavours mixed with spices, vanilla pod, fruit stone and wild herb nuances. Superb.”

Justerini & Brooks, October 2004

“Jonathan Maltus has been in Bordeaux for just ten years, but in that short time he has created an impressive range of wines in a distinctive style, and attracted the attention of many of the world’s top wine collectors and drinkers, as well as the press, in the process. Clos Nardian belies its roots, offering a tropical richness previously unknown in a Bordeaux blanc; Teyssier is a fabulous claret which over performs year upon year; Laforge is sumptuous and stylish, with power where it is needed; while the Cabernet-Franc dominated Le Dôme, grown on a tiny plot next to L’Angélus that lies on a unique stratum of "crasse de fer", imbuing depth and richness to the fruit, has found a place at the top table of the world’s greatest wines. As if he has time to spare, Jonathan is now making great wines in Australia…”

Stephen Tanzer, IWC 2005

POINTS 84-87

Bright ruby-red. Black cherry, violet, licorice, menthol and smoke on the nose. Sweet and primary, with blackberry, licorice and mint flavors. ”

Vinavisen, Denmark


"An elegant and delicious red wine with spicy aromas and silky, soft tannins.”

Wine Enthusiast, 2005

“Teyssier is the name of the château where Jonathan and Lyn Maltus live, though the wine is made up of grapes from various bits of St-Emilion. The oak flavours are very dominating at present, but there's rich, plum and blackberry fruit. It's good, but slightly four-square, with decent length. 2007-2012.”


Decanter, 2004


"Very deep ruby, good fresh, almost crunchy fruit, with flesh and fragrance from the 75% Merlot -25% Cabernet Franc blend, lively and positive. 2006-10.”

Grape Scott

"This wine is dark red in color and has a beautiful aroma. The up front fruit flavors are balanced by a touch of acidity that keeps things from getting too sweet. Earthiness and oak hold up the back end and give it way more backbone and complexity than your typical merlot. I had it tonight with an Italian Arrabiata sauce (spicy tomato based sauce) and it was the absolute perfect wine for the meal. If you run out and get some of this, I strongly suggest decanting it or opening it a good long while before pouring your first glass.Otherwise the tannins are far too dominant”

Huon Hooke, The Sydney Morning Herald

“A delicious red Bordeaux from winemaker Jonathan Maltus. Mainly merlot, it has a fragrant nose of rose-petals, spices, violets and berries. Hints of liquorice and seaweed. Full and flavoursome, it has tonnes of lovely ripe fruit finished off with persuasive tannins. Now to 2020.”

Justerini & Brooks, 2004

“Château Teyssier Rosé - A rosé of Grand Cru pedigree made from the saignée juice of hand-picked Merlot grapes of the Saint Emilion Grand Crus, Château Laforge and Château Teyssier. The intensely fruity nose of crushed strawberries and red cherries precedes a crisp, complex array of earthy summer fruits on the palate, finishing long and dry”

Justerini & Brooks, 2004 review 2

“Brilliant deep purple colour; opulent, rich, ripe crushed berries, silky texture on the palate, excellent concentration of fruit, with the minerally Cabernet Franc character playing a role. Fine tannins, but well rounded, with a pleasing spice/herb element on the finish. Good”

Rene Gabriel, Movenpick/Weinwisser, 2004

POINTS 16/20

"A deep ruby colour, with bright flashes. Medium-bodied, with a fine wild strawberry and black cherry bouquet. Lush and mellow on the palate, with already apparent charm, and a damson plum finish. Drink: 2006 – 2012”

Stephen Tanzer, IWC 2005

POINTS 85-87

"(Tasted from vat) Deep red. Black cherry and licorice on the fruit-driven nose. Superripe plum and cherry flavors are perked up by herbs and licorice. Finishes with substantial tongue-dusting tannins. With this vintage, production of Teyssier reached 12,000 cases.”

The Vine May 2004

“Medium-full colour. Nicely fresh on the nose. Round. Ripe. Medium to medium full body. Good grip. Gently oaky. Very stylish, very good for what it is. Long finish. From 2007.”

The Wine Advocate, 2004

POINTS 85-87

"A good, medium-bodied, accessible St.-Emilion, Teyssier is the estate from which the limited production cuvees of Forge and Le Dome emanate. This elegant, fruity, straightforward offering reveals fine depth, purity, and balance. It should drink well for 5-7 years. ”

The Wine Doctor, 2003

“It is to their credit that the wines of Château Teyssier remain such good value. Even from recent very successful vintages, such as 1998 (which was wonderful for Right Bank properties) and 2000, the wines remain eminently affordable.”

Vinifera, Jacques Perrin, 2004

“75% Merlot and 25% Cabernet Franc. Lovely intense colour. The nose evokes a basket of ripe red fruits. The attack is supple and fruity, evolving into a richly textured body. The finish is delicious, characterised by notes of red fruits.”

Wine International, 2004

POINTS 87-88

The 5.5ha plot Jonathan Maltus bought when he moved to St Emilion has grown now and some 12,000 cases are made of this wine every year. The 2003 wine benefits from the presence in the blend of 25% Cabernet Franc which contributes to a blueberry character. There's some good chocolatey richness too. Drink from: 2006-2010”

Robert Parker Retrospective tasting


"This surprisingly elegant, soft, lush St. Emilion exhibits attractive fig, plum and cherry notes as well as good purity and decent freshness. It is fully mature and should continue to drink well for another 3-4 years.”


Addison Wines, 2005

“As ever, excellent quality with luscious, silky and modern fruit characters. Perhaps a touch neglected at release, 2002 is now showing some fine form - quality is good and prices very fair indeed. As mentioned in previous Chateau Teyssier projects, Jonathan Maltus’ modern style of wine also tends to override any detrimental vintage variations so you consistently know what you’re getting. Bright with good depth. Juicy ’early season’ blackberry aromas with the luscious ’kir’ tones of St Emilion lurking behind. The clean characters and balance of the vintage comes through on the palate with smooth black fruits and silky textures.”

Clive Coates, The Vine, 2003

“Medium-full colour. Ripe, succulent nose. Lots of classy fruit here. Good weight behind it. The oak is just right too. Medium to medium-full body. Very good acidity. Very clean. Balanced, ample and with lots of interest for what it is. Very good.”

Daniel Rogov, 2003

POINTS 85 - 87

"Lively deep garnet, this medium bodied wine has generous but ripe and smooth tannins and appealing currant, berry and mineral aromas and flavors. Medium long finish. Best drinking 2005 - 2010.”

Decanter, 2003


"Very good colour, fine Cabernet Franc nose of violets and crunchy ripe berry fruit, a lovely polished wine with good depth. Drink 2005-10”

Justerini & Brooks, 2003

“Bright, deep purple, pure polished high-toned floral notes of Cabernet Franc and new oak, gobs of bramble and blackcurrant fruit, silky texture, good fruit tannin finish.”

Martin Moran MW, Wine Republic, 2003

POINTS 89-90

"Plum berry and liquorice spiced fruit with ripe tannins and good length.”

Peter Moser, Falstaff, 2003

POINTS 87-89

"Intense ruby-red colour, with the spirit of youth, marked fruitiness with soft fruit and a hint of spiciness, medium-bodied on the palate, elegant texture, opulent for a simple wine, mild spicy finish.”

Rene Gabriel, Movenpick/Weinwisser, 2004

“POINTS 16/20. Clear, bright flashes of ruby, with a marked rim. Although it is still slightly subdued, the bouquet blossoms into pleasant cherry fragrances. Lush on the palate, with mellowness and a Burgundy touch. Fine herb finish. Drink: 2006 – 2011”

Stephen Tanzer, 2003

POINTS 85-88

"(About 85% merlot) Medium ruby-red. Spicy aromas of red- and blackcurrant, blackberry and cassis, with some sexy oak tones. Lush, supple and sweet, with a good solid middle and modest personality. Not yet displaying its personality, but finishes with smooth, chocolatey tannins and a mineral note.”

Stephen Tanzer's IWC, 2004


"(From the first lot to be bottled): Medium red. Aromas of redcurrant, cedar and tobacco. Supple, easygoing and on the light side, with sound acidity giving it good shape and vinosity. Here the tannins come across as finer and more chocolatey.”

The Vine May 2004

“Medium-full colour. Plump nose. Ripe and stylish. Fruity and gentle. Not a great deal of weight or grip but fresh and succulent and attractive. Good. Will evolve quite soon. From 2006.”

VinVino Life, 2003


Wine Spectator, 2003

“POINTS 85-89. Lovely clean fruit, with berry and mineral character. Medium body, with fine tannins and a pleasant finish. This is lovely and rich. Almost 89-91.”

Wines of Bordeaux - David Peppercorn - 2002

“This English engineer only arrived in St-Emilion in 1994, when he bought Teyssier in Vignonet. The original 14 hectares have grown, and sound, well-made, fruity wine is produced here. Recommended as particularly good value.”


Clive Coates, The Vine June 2002

“Good colour. Ripe, rich, concentrated nose. Fullish body. Good tannins. Good grip. Quite a concentrated wine without being too over-extracted. Spicy Merlot undertones. Good depth. Very good acidity. Balanced and stylish. Very good. From 2006”

Farr Vintners, 2002

“Jonathan Maltus makes this good value St Emilion in a modern style. 85% Merlot, it is plump and smooth with ripe blackberry fruit”

Jacques & Fiona Thienpont, Belgium, 2002

“Another wine from the Maltus stable (see Laforge) - a lovely deep plum colour, an expressive nose of cedar and blackcurrant - fruity and fresh with a round structure. To be enjoyed relatively young.”

Jancis Robinson in The Financial Times, Nov 2005

“Dynamic, British-run château from an excellent right-bank vintage. Also available in festive magnums and double magnums. I’d go for two magnums myself.”

Justerini & Brooks, 2002

“85% Merlot, 12% Cabernet Franc and 3% Cabernet Sauvignon went into the final blend. Lovely herb and crushed forest fruit on nose. Rich texture with big bramble fruit and soft tannins. Another beautifully made wine from the Jonathan Maltus stable”

La Revue du Vin de France, 2002

“The best wines of the 2001 vintage - Richness and maturity, as much on the nose as on the palate, the oak is present but not excessive, complex aromas, with a delicious roundness in the mouth.”

Lea & Sandeman, 2002

“Our old customer Jonathan Maltus, has really got to grips with 'garage' winemaking, and makes a series of excellent wines. This Chateau Teyssier, now cropped at a reduced 45 hl/ha, is an excellent wine ('Sunday claret', he rather offhandedly calls it). Good deep colour, fresh fruit expresssion, good density and length. A good value buy”

Mary Dowey, Irish Times, Dec. 2004

“Bordeaux that is rich, smooth and plummy enough to suit the bird, with no astringent tannins. Super-suave.”

Rene Gabriel, Movenpick/Weinwisser, 2004

“POINTS 16/20. Deep crimson colour. Bouquet dominated by ripe, prominent berry aromas. Smooth, velvety texture with delightful mellowness in the extraction, fine dryness in the finish. Drink in 2010”

Stephen Tanzer's IWC, 2004


Medium-deep red. Smoky aromas of redcurrant and plum, with a suggestion of raisin. Smooth, roasted flavors of plum, redcurrant and tobacco. Nicely sweet and lush in the mouth, finishing with fine tannins and good length. Showing more mid-palate texture today than it did when I first tasted it just after bottling a year ago.”

Steven Spurrier, Decanter, 2002

“3 STARS. Very deep, bright purple colour, very good blackcurrant and blackberry nose with lovely fragrant fruit on the palate, smooth, well extracted and finely balanced, for the short-medium term”

Tastings/Beverage Testing Institute, Chicago, 2002

“Bright red-violet hue. Toasty new wood and black fruit aromas. Follows through well with concentrated flavors and grippy tannins. An impressive and chewy wine that should be drinking nicely on release”

The Vintry, 2003

“Jonathan Maltus, owner of Chateau Teyssier, has a reputation for combining new techniques with old-fashioned excellence. This wonderful rich claret, ripe and forward, full-bodied and opulent, will not disappoint.”

Vinifera 2002

“Characterised by a high proportion of Merlot (83%), this wine is smooth and lets loose a panoply of lovely fruit with good intensity, based on aromas of cherry. The mouth has a velvety texture.”

Wine & Co, 2002

“Deeply coloured with high alcohol from fully-ripened grapes that also impart a jammy character to the wine, it is carefully oaked, with a fine, soft tannic structure. A modern wine with a beautiful finish.”


Ballantynes, 2001

“Very dark colour, big Merlot nose - palate is full of lush fruit, well balanced with good silky tannins, finishes well. The price means that this wine is an outstanding bargain.”

Clive Coates, The Vine June 2002

“Good colour. Fresh, plump, Merlot nose. Ripe but balanced. Stylish. Medium to medium-full body. Very harmonious. Lovely expression of fruit. And really elegant. Very good indeed. From 2005/2006.”

Clive Coates, The Vine, 2001

“80% Merlot. Good colour. Fat, rich, lush Merlot fruit. plenty of depth. Good weight but not a bit over-done. Good tannins. Nice and substantial. Heaps of fruit. Good grip. A big wine for Teyssier but very good.”

Decanter, Bordeaux Modern Classics


"Very good oak with sweet fruit, perfumed. Divine. Great acidity, tannins and flavour, delicious long length. 5-10 years”

Justerini & Brooks, 2001

“Herb spice, cool ripe intense berry fruits. Silky texture, concentrated blackberry, beautifully balanced with fine acidity and soft yet complex tannins.”

Rene Gabriel, Movenpick/Weinwisser, 2004

POINTS 16/20

"Fine garnet colour. Appealing plum bouquet, already in the first stage of maturity. On the palate, aromas of very ripe fruit and fig, initial chocolate flavours, with a tendency towards quick maturity. Drink in 2007”

Tastings/Beverage Testing Institute, Chicago, 2001

POINTS 85-89

"Highly Recommended.Brilliant purple-red hue. Darkly-fruited, with a hint of herbaceousness. Vibrant and ripe on the attack with a medium body and a softer, richly tannic finish. A very well balanced food wine.”

The Wine Doctor, 2003

“This wine has a glossy character to it's dark, red-purple hue. It seems dense and youthful on the nose, which is a combination of perfumed fruit and evident oak. On the palate it is full, rich and creamy, and yet it has balance - in an opulent kind of way. There are plenty of spicy tannins in the background, and on the finish also, and there is low acidity. It's typical of the 2000 vintage. Lovely wine Very good.”

The World Atlas of Wine, Hugh Johnson & Jancis Robinson, 2001

“Château Teyssier is in hot pursuit of proving that these sandier flat lands can make head turning wines.”

Vinifera, 2001

“Deep and concentrated colour, a good intense nose. The attack is round, charming with an evolution on alcoholic body. Soft finish.”

Wijn Verlinden

“Now that the new barrel cellar has been completed, the investments of Jonathan Maltus at his château have, for the moment, come to an end. This means that he can concentrate himself 100% on his wine, which is already of high quality.The 2000 offers an excellent concentration of ripe fruit and soft vanilla notes which linger beautifully.”

Wine International, 2003


"Combined a fine floral fragrance with ripe, healthy berry and blackcurrant flavours”

Wine Magazine, 2001

“Stylish, strawberry and raspberry fruit, with soft, toffeed oak character.”


Clive Coates, The Vine, 2000

“Good colour. Fresh, ample, fruity and well-balanced on both nose and palate. Medium body. Not a lot of tannin but plenty of wine here and plenty of style. Ripe. Very good for what it is. No hard edges. From 2002.”

Direct Wine Shipments, 2000

“Englishman Jonathan Maltus and his team are producing a wine that competes with Châteaux of much higher classification. Teyssier seems to get better and better.”

Fine Wine Guide, Oz Clarke & Stephen Spurrier, 2001

“Since purchasing the estate in 1994 Jonathan and Lyn Maltus have raised the quality of Chateau Teyssier to rival that of the Cru Classes.”

Goedhuis & Co, 2001

“Jonathan Maltus has improved the quality of this estate beyond belief. The wine has undoubtedly benefited from the investments made by Jonathan on his other marque, Le Dôme, and now ranks among the best wines in its category.”

Justerini & Brooks, 2000

“This Chateau has established itself as a quality St Emilion and it's excellent value. The 1999 is classy with herbs, tobacco leaf and dark, ripe plum fruit. It hhas good concentration, fine, ripe tanninns and an excellent, refreshing finish. Quite an effort from Jonathan Maltus.”

Laytons Wines, 2000

“Recently purchased by Jonathan Maltus, who has dramatically improved both the vineyards and the cellars over the last few years. The 1999 Teyssier was one of the best we tasted - rich ripe and fruity with no hint of bitterness from over extraction. A blend of 90% Merlot and 10% Cabernet Franc.”

Peter Smith, Avalon, 2002

“Nose: Stylish, expressive with vanilla, cherry and a touch of blackberry. Mouth: Good solid fruit, lots of black cherry, liquorice, tar etc. Medium bodied with plenty of new oak, ripe fruit but not overly jammy. Soft, firm tannins, with a medium length finish. Very cleanly made and well balanced, in a very modern style. Very "Angelus" in style - the new wave that I call the "Parker/Rolland" style of St. Emilion. Not my personal favorite style as I prefer more traditional St. Emilions, but definitely extremely drinkable and perfect for the "American palate".”

Tastings, Chicago, 2000

“Deep, blackish-ruby hue. Opulent chocolate and black fruit nose. A rich entry leads to a ripe medium-bodied palate with lush, velvety tannins. A flashy, chunky style. Will be accessible in youth, but will develop over the mid-term. A charming style.”

The Wine Doctor, 2003

“This wine has a dark, inky, red-purple colour, with more of an earthy hue than the other two. On the nose there are piles of fruit and plenty of smoke, charcoal and toasty oak. Full and spicy, medium bodied on the palate, with ripe, supple tannins, and some grip. There's an abundance of peppery, vanillin oak. Although there is plenty going on here it is all nicely balanced, and this wine should integrate nicely with another year or two in the cellar. That isn't to say that it isn't approachable now! Lovely wine. Very good.”

Wijn Verlinden, 2000

“With unrelenting ambition Jonathan and Lyn Maltus continue building at their already impressive Chateau: for the year 2000 they have planned the construction of a new temperature controlled barrel cellar. The vintage 1999 already has a full taste with a mouth filling fruitfulness and round tannins. Drink from 2004 onwards, it will keep until 2010 or longer.”


Adnams Wines, 2001/2002

“Round and ripe, with plummy Merlot fruit, creamy oak and elegant complexity.”

Ben Ellis Wines, 1999

“This is the best Château Teyssier to date. It represents a culmination of Jonathan Maltus's skills accumulated over his previous four vintages and his best-ever raw material. The wine has a splendid deep and opaque robe and a full, powerful, slightly spicy, plum red bouquet. The fruit is lovely, ripe and succulent and the finish long, dense, and chocolaty.”

Bordeaux Index, 1999

“This is a well-made open knit St Emilion that will make delicious early to mid-term drinking. Ripe scents and flavours of cherry/plum fruit, decent concentration and fine balance.”

Clive Coates, The Vine, 2000

“Good colour. This has a little more to it than the 1999. Interesting spice. A touch of wood. A little fatter and riper. Elegant, long and succulent. The balance is very satisfactory. Again very good for what it is. From 2002/2003.”

Decanter, 2001

“Saint Emilion 1998 - The best wines come from around the town of Saint Emilion, with few exceptions, notably Teyssier on the plains of Vignonet”

Der Feinschmecker, 1999

“Beautifully silky with velvety fruit. Rich and deep it is harmonious, delicious.”

Direct Wine, 1999

“This vintage displays great concentration of fruit allied with solid tannins. A stylish Grand Cru, which will drink on release and over the next 5/6 years thereafter.”

Folio, 2001

“A wealth of intense plummy fruit develops with deep, rich succulence on the palate. A beautiful balance of elegance and vitality and not a hint of aggression. Wonderful wine.”

Justerini & Brooks, 1999

“The best of Jonathan Maltus's Teyssiers yet! Deeply coloured with delightful, pure, dark fruit flavours and perfect explosive tannins. Stylish and exciting, this is one of the best Grand Cru of 1998.”

Ow Loeb, 2001

“A wine that combines the fruit of the New World with the finesse of the French, this is a Château that is going places.”

Stephen Spurrier, Decanter, 1999

“Everything is done as at the very best chateaux to make a deeply coloured, aromatic wine with ripe fruit, charm, and structure and above all character. Teyssier is currently among the legion of Grand Crus, and is easily of Grand Cru Classé quality and when the next re-classification takes place in 2006, the Maltus effort should certainly be officially recognised.”

Tastings, Chicago, 2000

“Bright ruby-garnet hue. Lean herb and mineral aromas. A firm entry leads to a medium-bodied palate with grippy tannins. Best with mid-term cellaring.”

The Wine Doctor, 2003

“A dark, red-purple wine. This has the most elegant nose, with plenty of perfumed fruit. Nevertheless, there is still plenty of oak yet to integrate, and it remains painfully youthful. On the palate it is full, ripe, smoothly textured and creamy - although there is good grip backing it up. This is lovely, balanced wine. Acidity is a touch low but it's quite appropriate. Plenty of tannin on the finish - needs another two or three years in the cellar. Very good.”

Vinifera, Switzerland

“Since J. Maltus, a young retired businessman hit by a passion for wine, took over this estate in Saint Sulpice de Faleyrans in 1994, he hasn't stopped thinking about quality. His efforts have been rewarded with this Teyssier 1998, the best he has produced to date. Produced with finesse, it offers the immediate charm and the catchy fruit of the sand soils. On the palate a balance of flavours guarantees success.”


Ben Ellis Wines, 1998

“In a difficult vintage, Jonathan Maltus and his team of vineyard manager Robert Fortin and consulting oenologist Gilles Pauquet, also of Château Cheval Blanc, have engineered an excellent result. The cabernet franc element was reduced from 35% in 1996 to put the accent on a juicy, fruity style that will come forward quickly. Nevertheless there is some good matière on the finish and the wine will fill out during its time in oak.”

Clive Coates, The Vine, 1998

“Ninety per cent Merlot. Good Colour. This is ripe, juicy and oaky on the nose. Nice and succulent on the palate. Good grip. Plenty of depth. Medium-full weight. Lovely stylish finish. Very good. From 2002.”

Decanter, 1998

“Fresh and fruity, excellent balance, good early drinking.”

Justerini & Brooks, 1998

“Teyssier is now a property with all the necessary equipment and expertise to make top notch Grand Cru Saint Emilion. Jonathan Maltus inevitably gets things right in his unswerving pursuit of quality. The 1997 'assemblage' is 90% Merlot and 10% Cabernet and has a good middleweight and structure, fine fruit tannins and above all else equilibrium.”


Adams Wine, 1997

“Great intensity of colour, with lots of juicy, sweet, spicy fruit. A wine with excellent depth of flavour, and balanced, harmonious structure.”

Ben Ellis Wines

“Jonathan's third vintage at Teyssier has proved to be his most challenging. He was fortunate that the quality of his merlot was good, but the defining factor was the excellence of his cabernet franc, which this year constitutes a high 33% (normally 10%). This gives a sharp focus to the wine and whilst it is stylistically unlike the 1994 and 1995, this remains a rewarding and complete wine, superior in definition to his previous vintages.”

Justerini & Brooks, 1997

“The factor behind the success of the 1996 Teyssier was the strict selection of only the very best Merlot and the inclusion of a high percentage (some 32%) of very fine Cabernet Franc in the Grand Vin. Vibrant dark ruby in colour, ripe restrained blackberry and raspberry aromas with the Cabernet Franc contributing focus and balance from start to finish.”

Wine and Spirits, 1998

“Vinified in a new state-of-the art winery it shows a well-coloured, amply juicy fruity wine with good refreshing acidity and a nice new oak background.”


Ben Ellis, 1995

“Jonathan has made a Merlot-based wine with a profound colour and a compact bouquet of spice and crushed red fruits. The palate is still unexpressive but you sense the concentration. This will be seductive in its youth and is very good value from a property and winemaker to watch.”

Findlater Wine, 1995

“Compact yet spicy bouquet. Generous fruit on the palate and balancing tannins. Shows power waiting to be released.”

Jancis Robinson, Financial Times, 1998

“Excellent value for a wine with this much punch yet sufficient terroir influence too. Long.”

The Vine, 1996

“Good colour. Good oaky, rich nose. This is quite a substantial example. It is well balanced with good grip, fruit and structure. Fullish, complete, ripe and long.”


Ben Ellis Wines, 1997

“Château Teyssier is a fat, generous and oaky St Emilion, a mini Château Angélus, and is velvety and seductive. Although, bottle age will improve it further.”

Findlater Wine, 1994

“Jonathan's first vintage looks like being a cracker. Merlot-based, it shows excellent colour, and sweet fruit aromas. There is an up-front ripe concentration of flavour with balancing tannins. It should develop early yet repay cellaring. We are very excited with this new venture and strongly recommend it.”

Guide Hachette, 1998

“The first vintage for the new owner of this beautiful domain surrounded by 80% Merlot vines, growing on an alluvial soil. It is ruby in colour reflecting purple. The nose is subtle and complex, with aromas of candied fruit and a finish of toasted oak and cocoa. On the palate it is powerful and seductive with balanced oak. An elegant and distinguished wine.”

Le Revue du Vin de France, 1996

“Château Teyssier awarded a 'Coup de Coeur'. A great surprise. Deep ruby coloured. Spicy and oaky nose and ripe fruit. Well-balanced, elegant and charming.”

Steven Spurrier, Decanter, 1995

“The difference between the 1993 a lightish, pleasant wine and the 1994, deep ruby in colour, supple, elegant and persistent are remarkable. Maltus practises meticulous vineyard management, lowish yields, a 10 percent saignée and traditional vinification, to produce a wine that is an honour to his appellation.”


CHATEAU TEYSSIER is a blend of 85% Merlot and 15% Cabernet Franc. The wine is a combination of a number of parcels based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This soil/terroir being mainly sand over, in certain areas, crasse de fer (iron deposits) helps produce the wine’s approachability. The bulk of the vineyard is near to CHATEAU MONBOUSQUET.


CHATEAU TEYSSIER is handpicked having had green harvesting to ensure concentration. The grapes are sorted – firstly by bunch and then, after destemming, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak – a third of which is new.


We live at CHATEAU TEYSSIER, so it’s a family home.  You’re as likely to see dogs and children as much as winemakers trying to look busy. We make 15,000 cases of this wine and it’s fairly priced so you’ll see it in a number of different places – First and Business on airlines, Wimbledon, backstage at the greatest Rock & Roll band, and the pour for the leading Formula 1 team, to name a few.



"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. This is the biggest production of all the wines from Maltus, hitting nearly 15,000 cases."