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Red dry
This soil/terroir being mainly sand over, in certain areas, crasse de fer (iron deposits) helps produce the wine’s approachability. Avarage age of vineyards are 50 years. The wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak – a third of which is new. Blackberry and stewed kirsch with hints of warming brown spice. Plump texture with a chew to the tannins, balanced by refreshing acidity in the straightforward finish.
Serve at 12-14 °C with a halibut steak with caper sauce, seafood-flavored citrus herb sauce or soft cheeses.
A wine showing lovely integration of fruit and tannins, with cedar, berry and hints of cocoa and hazelnuts. Full but balanced and very refined.
In 1994 Jonathan Malthus, Englishman originally from Africa, realized his old dream – sold his industrial engineering firm and bought a vineyard in the heart of French winemaking - Bordeaux, Saint-Emillione. Arriving in Saint-Émilion during the ‘garage period’ in the 1990s when breaking the rules of classic Bordeaux was all the rave, Jonathan soon gained a reputation for being able to produce a range of wines which stood out just as successfully for being unique as for being top quality. Bold winemaking technologies: extremely low yields, double grape re-harvesting, low-temperature fermentation, helped British winemaker make the Saint-Emillion grand cru list. Mr. Maltus has always been a strong believer that a bottle of wine should be judged by the taste of its contents over the ‘big name’ label slapped on the front.
