Bodega Teho
Teho Grand Cru Les Cailloux
La Consulta
2019
Vintage
Varietal
Malbec
Where it is, October 2026
Mature: past the peak window, but still inside the full drinking arc through 2028.
This bottle is beyond its peak but remains within its drinking window through 2028.
The ‘19 Teho Grand Cru Les Cailloux.
Bodega Teho Grand Cru Les Cailloux 2019 is a Malbec from La Consulta, Argentina.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Bodega Teho Grand Cru Les Cailloux 2019 has a medium body, fresh acidity, and moderate tannins.
The 2019 vintage
Bodega Teho's 2019 Grand Cru Les Cailloux is a Malbec from La Consulta, Argentina.
About Bodega Teho
Bodega Teho's Grand Cru Les Cailloux is a Malbec from La Consulta, Argentina.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's medium body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's moderate tannins.
More from La Consulta
Frequently Asked
What is Bodega Teho Grand Cru Les Cailloux 2019?
Bodega Teho Grand Cru Les Cailloux 2019 is a Malbec from La Consulta, Argentina.
What does Bodega Teho Grand Cru Les Cailloux 2019 taste like?
Bodega Teho Grand Cru Les Cailloux 2019 has a medium body, fresh acidity, and moderate tannins.
When should Bodega Teho Grand Cru Les Cailloux 2019 be opened?
The canonical CAI full drinking arc is 2020-2028. Within that arc, the peak window is 2022-2025. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Bodega Teho Grand Cru Les Cailloux 2019?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.