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Red dry
This soil/terroir being mainly sand over, in certain areas, crasse de fer (iron deposits) helps produce the wine’s approachability. Avarage age of vineyards are 50 years. The wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak – a third of which is new. Aromas of plums and dark berries with hints of cedar and sandalwood follow through to a full body, chewy tannins that build on the palate, yet they remain in check and polished. Shows excellent potential.
Serve at 16-18 °C with lamb, veal, duck.
The 2018 Teyssier is composed of 70% Merlot and 30% Cabernet Franc, with a 3.53 pH and 14.8% alcohol. Medium to deep garnet-purple in color, it comes skipping out of the glass with bright, open, carefree scents of stewed red and black plums, Morello cherries and fruitcake, plus hints of Chinese five spice, bay leaves and dusty soil. Medium to full-bodied, the palate is coated with spicy red and black fruits, supported by chewy tannins and just enough freshness, finishing with an herbal lift.
In 1994 Jonathan Malthus, Englishman originally from Africa, realized his old dream – sold his industrial engineering firm and bought a vineyard in the heart of French winemaking - Bordeaux, Saint-Emillione. Arriving in Saint-Émilion during the ‘garage period’ in the 1990s when breaking the rules of classic Bordeaux was all the rave, Jonathan soon gained a reputation for being able to produce a range of wines which stood out just as successfully for being unique as for being top quality. Bold winemaking technologies: extremely low yields, double grape re-harvesting, low-temperature fermentation, helped British winemaker make the Saint-Emillion grand cru list. Mr. Maltus has always been a strong believer that a bottle of wine should be judged by the taste of its contents over the ‘big name’ label slapped on the front.
