Red dry
A modern Right Bank Bordeaux style wine – rich, fruit-driven, and elegantly structured.
The bouquet reveals black plums, ripe cherries, blackberries, and subtle notes of flowers, tobacco, and sweet spices. On the palate, the wine shows well-integrated tannins, fresh acidity, and a long, fruit-driven finish. Concentrated dark fruit flavours are complemented by delicate hints of cedar and oak.
The wine is made predominantly from Merlot with a portion of Cabernet Franc, aiming to maintain balance between ripe fruit, freshness, and texture.
Following cold maceration, fermentation takes place in stainless steel tanks, while ageing is carried out in French oak barrels, approximately one quarter of which are new.
It is recommended to serve at a temperature of 16–18 °C and pair it with duck breast, beef steak, or aged hard cheeses.
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.
