Rocheyron, Chateau
Summary
Chateau Rocheyron is a boutique Saint-Émilion Grand Cru estate established in 2010 by Peter Sisseck and Silvio Denz, producing approximately 2,000 cases annually from 8.45 hectares of 45-year-old vines planted in limestone-clay soils. The estate has quickly gained recognition through its commitment to biodynamic farming, minimal intervention winemaking, and a deliberate focus on terroir expression over volume, combining traditional Bordeaux methods with Sisseck's thoughtful winemaking approach.
Heritage & Leadership
Chateau Rocheyron was established in 2010 when Danish winemaker Peter Sisseck partnered with Swiss businessman Silvio Denz to acquire this Saint-Émilion estate. Sisseck, already known for his work at Pingus in Spain's Ribera del Duero region, brought his winemaking expertise to this Bordeaux venture, while Denz contributed his business acumen as the chairman of Lalique Group. The property is situated in the commune of Saint-Christophe-des-Bardes within the Saint-Émilion appellation, an area with a rich viticultural history dating back centuries. Under this partnership, Chateau Rocheyron has maintained a deliberately small-scale operation focused on quality over quantity, with Sisseck overseeing the viticultural and winemaking decisions while maintaining his commitments in Spain.
Vineyards & Wines
Chateau Rocheyron encompasses 8.45 hectares of vineyards in Saint-Émilion, planted predominantly to Merlot (70%) with the remainder dedicated to Cabernet Franc (30%). The vineyards sit on the limestone plateau of Saint-Christophe-des-Bardes, featuring the classic limestone-clay soils that characterize the eastern portion of Saint-Émilion. These soils provide excellent drainage while retaining sufficient moisture during dry periods, creating ideal growing conditions for Merlot. The estate produces approximately 2,000 cases annually of its Grand Vin, Chateau Rocheyron, and in certain vintages, releases a second wine. The vines average 45 years in age, with some older parcels dating back to the 1950s, contributing to the concentration and complexity in the finished wines.
Philosophy & Practice
At Chateau Rocheyron, farming practices follow biodynamic principles, with vineyard work performed by hand to minimize soil compaction and maintain vine health. Harvest is conducted manually with careful sorting in the vineyard and again at the winery. In the cellar, fermentation takes place in concrete tanks, allowing for temperature control while permitting gentle extraction of color and tannins. The estate employs a light touch during vinification, avoiding over-extraction to preserve fruit purity and terroir expression. Aging occurs in French oak barrels for approximately 18 months, with the percentage of new oak adjusted according to the vintage characteristics. The winemaking approach emphasizes minimal intervention, allowing the distinctive limestone terroir to express itself in the finished wines. Annual production remains deliberately limited to maintain quality standards across vintages.