Chateau Reysson Haut Medoc Bordeaux, Complete Guide

Learn everything about Chateau Reysson Haut Medoc with wine tasting notes and wine-with-food pairing tips. Learn the best vintages, the history of the property, and information on their vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Reysson History, Overview

What we know of today as Chateau Reysson has a long history in the Medoc that can be dated back to the days of the ancient Romans. Over the years, ancient ruins have been dug up on the grounds of the estate. Jumping ahead two thousand years or so, Chateau Raysson as it was known in those days was already known as a wine-producing estate in the early 1800s.

However, the modern era for the Reysson vineyard begins in 2001, when the large negociant CVBG and the Dourthe group agreed to manage Chateau Reysson for the owners, The Mercian Company 2001. The Mercian Group, which purchased the vineyard in 1998, is a massive Japanese wine and spirits company. In 2014 Dourthe agreed to buy Chateau Reysson.

Chateau Reysson Vineyards, Terroir, Grapes, Winemaking

The 54-hectare Left Bank vineyard of Chateau Reysson is planted with 94% Merlot, 3% Cabernet Franc and 3% Petit Verdot. The previous plantings of Cabernet Sauvignon were completely removed. Chateau Reysson is an unusual vineyard in the Medoc as they maintain one of the highest percentages of Merlot in the Left Bank of Bordeaux! Although a small amount of Cabernet Sauvignon remains that is co-planted in the vineyards.

The terroir is clay, gravel, and limestone soils. This explains in part the main reason for that much Merlot in the vineyards, as that is not common in the Haut Medoc. The vineyard is planted to a vine density that ranges from 5,000 vines per hectare to 6,700 vines per hectare for the newer plantings.

To produce the wine of Chateau Reysson, the vinification takes place in 22 temperature-controlled, stainless steel vats that range in size from 140 hectoliters up to 230 hectoliters. Malolactic fermentation takes place in tanks. The wine is then aged in a combination of 400-liter barrels and standard-sized, French oak barrels, of which 25% are new French oak barrels for between 12 to 14 months before bottling.

There is a second wine, Moulin de Reysson. On average, the annual production of Chateau Reysson is close to 42,500 cases of wine per vintage.

Aside from Chateau Reysson, Dourthe owns several other Bordeaux vineyards including: Chateau Belgrave Haut Medoc, Chateau La Garde Pessac Leognan, Chateau Rahoul Graves, Chateau Belgrave Haut-Medoc, and in the Right Bank, Chateau Grand Barrail Lamarzelle Figeac St. Emilion, and Chateau Pey-La-Tour Bordeaux Superieur.

The best vintages of Chateau Reysson are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.

For a period of time, the estate produced a special Reserve bottling, that was aged in more new oak for an extended period of time, but following the 2008 vintage, the Reserve bottling was discontinued.

When to Drink Chateau Reysson, Anticipated Maturity, Decanting Time

Chateau Reysson can be decanted for an average of 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Reysson is usually better with at least 2-4 years of bottle age. Of course, that can vary slightly, depending on the character of the vintage. Chateau Reysson offers its best drinking and should reach peak maturity between 3-9 years of age after the vintage.

Serving and Decanting Chateau Reysson with Wine, Food, Pairing Tips

Chateau Reysson is at its best when served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau Reysson is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Reysson is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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