The actual product may vary from the images shown on the website.
Red dry
The grape must is fermented in wooden vats, followed by a long, slow maceration at low temperature. Malolactic fermentation and ageing take place in new French oak barrels.
This deep dark cherry–red wine offers aromas of blueberries, mulberries, espresso, and brandy-soaked cherries. On the palate, it is full-bodied and elegantly styled, with rich, pronounced tannins.
Serve at 16–18 °C with red meats (such as beef steak) and game stews
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.
