Chateau Rocheyron Grand Cru 2018

Chateau Rocheyron Grand Cru 2018 is a powerful, richly textured Saint-Émilion crafted from 100% Merlot, showcasing the bold, concentrated side of right-bank Bordeaux. This vintage delivers deep fruit, generous structure and a near–New World opulence, making it especially appealing to those who enjoy dense, mouthfilling reds. Behind the label stands the renowned Danish winemaker Peter Sisseck, applying his exacting standards and experience from Pingus to one of Bordeaux’s most historic appellations.

Tasting Notes
In the glass, Chateau Rocheyron Grand Cru 2018 presents a dense, opaque ruby core with a dark garnet rim, hinting at its concentration and youth. The nose is intense and layered, opening with ripe black plum, blackberry compote and black cherry, followed by notes of mocha, dark chocolate, licorice and sweet baking spices from the oak. With air, more subtle nuances emerge: graphite, dried violets, tobacco leaf and a faint mineral undertone. On the palate, the wine is full-bodied and generously textured, with a plush, almost velvety mouthfeel. Ripe black fruits dominate initially—plum, cassis and black cherry—supported by well-integrated oak tones of vanilla, toasted cedar and cocoa. The alcohol lends warmth and a sense of richness, while firm but polished tannins provide ample structure and grip. This is not a delicate, high-toned Saint-Émilion; it leans into density and volume, with a long, satisfying finish marked by dark fruit, spice and a touch of savory earth. The 2018 has the stuffing to age gracefully for 10–15 years from vintage, gradually shedding some of its primary opulence and gaining more tertiary complexity of leather, truffle and cigar box.

Production
The Merlot for Chateau Rocheyron Grand Cru 2018 is sourced from 15–30-year-old vines planted on the limestone and clay soils that define the eastern plateau of Saint-Émilion, neighboring estates such as Château Laroque. This terroir, long cultivated for vines, provides excellent drainage and natural freshness, giving depth and structure to the fruit. Grapes are harvested by hand to ensure careful selection, then vinified in stainless steel tanks to preserve purity and control extraction. After fermentation, the wine is aged for around 14 months in once-used French oak barrels, originally from Château Faugères, which impart complexity and spice without overwhelming the fruit. Under Peter Sisseck’s guidance, the estate is being progressively converted to organic farming, with an emphasis on revitalizing the soil and allowing the terroir to speak more clearly in future vintages.

Food & Serving
Chateau Rocheyron Grand Cru 2018 is a natural partner for rich, savory dishes that can stand up to its concentration and structure. Think dry-aged ribeye with a peppercorn crust, slow-braised lamb shank, duck confit, or classic French fare like entrecôte bordelaise and beef cheeks in red wine. It also pairs beautifully with truffle risotto, mushroom ragù, and aged hard cheeses such as Comté or mature Gouda. Serve at 16–18°C (60–64°F) to keep the alcohol in balance and the aromas expressive. Given its youth and density, decanting for 1–2 hours is recommended to soften the tannins and allow the wine to fully open.

Producer
Chateau Rocheyron is a relatively young project with deep roots in Saint-Émilion, created in 2009 when Danish winemaker Peter Sisseck and Spanish entrepreneur Silvio Denz acquired a 7-hectare parcel bordering Château Laroque. The land has been under vine for generations, but when Sisseck took over, the estate and cellar were in need of serious renewal; early vintages were even vinified off-site at neighboring châteaux while Rocheyron was being rebuilt. Drawing on the global acclaim of his Ribera del Duero icon, Pingus, Sisseck has invested heavily in elevating viticulture and winemaking here, with a strong focus on ecological conversion and gentle, quality-driven cellar work. Today, Chateau Rocheyron is regarded as one of the most exciting modern Grand Cru addresses in Saint-Émilion, known for marrying right-bank depth with a growing emphasis on finesse, precision and terroir expression.

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