97 points Jane Anson (Inside Bordeaux): "(80% Merlot, 20% Cabernet Franc). Get a hold of this wine, filled to the brim with limestone character, slate-pummice texture, scraping tannins and an opulent, concentrated seam of damson and black cherry fruits. You just know it is going to age effortlessly, and the energy propels you through the palate, punctuated with bitter chocolate, seat salt and mandarin zest. This is what these soils can do if you allow them to perform - and interesting to note that the vintage conditions were relatively similar to the 2010 but the way the soils have been treated since has obviously had a major impact. Harvest from October 10 to 18, yields 35h/h, 30% new oak for ageing, organic conversion. Alcohol 14%. Drink: 2026-2050. (1/23/23)"
96 points Andy Howard, MW (Decanter): "Winemaker Peter Sisseck feels there was a lot of similarity vintage-wise between the 2010 and 2016, yet the younger wine is far superior. There was no raisining in 2016, and this fine Saint-Emilion has great intensity on the palate, with dark plum and blackberry notes, an impenetrable colour in the glass, and a complex pot-pourri of herb, cedar and spices on the nose. Clean, precise and with all the components in great balance, this will age for several decades. Top wine of the tasting. Drinking Window: 2025-2045. (Nov 2019)"
92-95 points Jeb Dunnuck: "The 2016 Château Rocheyron from Silvio Denz and Peter Sisseck comes from the upper plateau in Saint-Emilion and has more than a little potential. Made from 70% Merlot and 30% Cabernet Franc brought up in 50% new oak, it has firm, tight, structured vibe as well as terrific minerality in its blue fruits, liquid violet, bouquet garni and graphite aromatics. With high, yet integrated tannin, impressive purity, and good acidity, it’s going to be for those with some patience. Drink: 2025-2040. (11/30/17)"
94 points Neal Martin (Vinous): "The 2016 Rocheyron, from Peter Sisseck's property in Saint-Émilion, is unquestionably the best to date. The bouquet bursts from the glass with fresh blackberry and boysenberry fruit that is seamlessly integrated with the one-third new oak. The palate is framed by fine tannins and a superb line of acidity. There is plenty of crisp black fruit here, and the smooth, energetic finish leaves a crushed stone residue. If you couldn’t locate any Pingus this year, just come here. Drink: 2023-2045. (Jan 2019)"
93 points Wine Spectator: "[$107 list] Juicy and focused, with a tasty core of bright plum and blackberry fruit, carried by a graphite edge and backed by tobacco and roasted apple wood accents on the finish. Fresh acidity keeps all the elements well-knit, while the pure fruit sings through the finish. Rock-solid. Best from 2021 through 2035. 1,292 cases made. (2019)"
|Blend||80% Merlot, 20% Cabernet Franc|