Le Dôme, Saint Emilion Grand Cru “The palate is opulent, full-bodied with spicy black fruits, saturated tannins and a texture so smooth you could slide down it.” INTRODUCTION LE DOME is a Single Vineyard situated directly next door to CHATEAU ANGELUS, Premier Grand Cru Classé. Its roots are based in the ‘garage’ movement of the 1990’s. It is one of three Saint Emilion Grand Crus that outgrew the movement to go on to challenge the ‘Cru Classés’ each year.
VINEYARD STUFF LE DOME is a blend of 80% Cabernet Franc and 27% Merlot. The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (less than half that would be allowed by the Appellation), ensuring concentration. The soil/terroir is sand over crasse de fer (iron deposits). These deposits, coupled with the south facing slope, ensure amazing drainage, keeping the vines seeking moisture. TECHNICAL STUFF LE DOME has two to three runs of green harvesting – at berry set and ripening – ensuring that only the most perfect handpicked berries get into the vats. On arrival at the winery the grapes are sorted – firstly by bunch and then, after the destemmer, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after extreme cold maceration. The wines have their malolactic in new French oak, and are aged thereafter at a 18 degrees. ANYTHING UNUSUAL? LE DOME is, allegedly, the biggest expression of Cabernet Franc of a wine from Bordeaux – surpassing CHATEAU CHEVAL BLANC and LE DOME’s neighbour, CHATEAU ANGELUS. We started making the wine in 1996, two years after our arrival in Saint Emilion. With only eighteen years of history LE DOME competes with the greatest and oldest of the Appellation. WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 99 One of the most distinctive wines made in Bordeaux, Le Dome has one of the highest percentages of Cabernet Franc of any claret I can think of. Composed of 80% Cabernet Franc and 20% Merlot, it exhibits a certain delicacy and elegance (due to the Cabernet Franc component) in addition to resounding power, concentration, depth and multidimensional personality. Black/purple to the rim, it offers strikingly intense notes of spring flowers, raspberries, mulberries and wood smoke, medium to full body, sweet tannin and a cunning intensity and texture that suggest finesse and delicacy. However, the wine’s richness, length and lingering depth build incrementally in this exceptional St.-Emilion. It will be drinkable in 4-5 years and should age for two decades or more. This is Jonathan Maltus’ finest wine to date. COMMENTS & PRICING
Vieux Château Mazerat, Saint Emilion Grand Cru “Stamped with class - power and elegance, as well as a sense of place. Old vine fruit from a top terroir” INTRODUCTION VIEUX CHATEAU MAZERAT is our newest purchase, and one that we’re really proud to own. In 1996 we bought the vineyard that is LE DOME from VIEUX CHATEAU MAZERAT, so to have the chance to purchase the mothervineyard twelve years on was a great opportunity. It is for that reason that VIEUX CHATEAU MAZERAT’s label is the reverse of LE DOME’s – Ying and Yang.
VINEYARD STUFF VIEUX CHATEAU MAZERAT is surrounded by CHATEAU CANON on three sides and by CHATEAU ANGELUS on its west. The Vineyard is stuck in the middle of ‘Cru Classe’ territory and faces CHATEAU BEAUSEJOUR DUFFAU LAGAROSSE. The vineyard is a mixture of 35% very old Cabernet Franc vines and 65% Marlot on clay over limestone. The vineyard yield is held down to 30 hectolitres per hectare – around four bunches to the vine. TECHNICAL STUFF VIEUX CHATEAU MAZERAT receives two to three runs of green harvesting – at berry set and veraison – ensuring that only the most perfect handpicked berries get into the vats. On arrival at the winery the grapes are sorted – firstly by bunch and then, after the destemmer, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after extreme cold maceration. The wines have their malolactic in new French oak, and are aged thereafter at a controlled 18 degrees. ANYTHING UNUSUAL? David Peppercorn, in his eighties book BORDEAUX, stated that if the then proprietor was to buy some oak barrels there would be no reason why VIEUX CHATEAU MAZERAT shouldn’t be a CRU CLASSE like all of its neighbours. We bought the oak barrels. WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 97+ A blend of 65% Merlot and 35% Cabernet Franc from vines in clay over limestone planted in 1947, this wine exhibits loads of chalky minerality and a stunning nose of espresso, blackberry, mulberry and kirsch. Elegant, with superb definition and a rich, full-bodied mouthfeel, this effort has put on considerable weight since I tasted it from barrel. Unfortunately, the production is under 1,500 cases. Anticipated maturity: 2016-2032. COMMENTS & PRICING
Les Astéries, Saint Emilion Grand Cru “Very focused with the sophistication that could only come from 80-year old vines. Wonderful.” INTRODUCTION LES ASTERIES was the first of the micro-cuvee wines in our ‘Single Vineyard Series’ based on the côtes that hug the town of Saint Emilion – the land of the Saint Emilion Crus Classés. The vines survived the frost of 1956 and date back over eighty years. Prior to our purchase they used to be a component of CHATEAU FONROQUE.
VINEYARD STUFF Because the LES ASTERIES vineyard is old and planted at an epoch when pumps were manual, it is planted on what the French call a panaché basis – a complete mixture of Merlot and Cabernet Franc (estimated 80% Merlot and 20% Cabernet Franc). Our forebears harvested all of the varieties together in order that the mix happened right at the beginning, and required less pumping! The soil/terroir is a very thin layer of clay over an extremely hard limestone. The cropping level is a very low 30 hl/ha. TECHNICAL STUFF LES ASTERIES receives two to three runs of green harvesting – at berry set and veraison – ensuring that only the most perfect handpicked berries get into the vats. On arrival at the winery the grapes are sorted – firstly by bunch and then, after the destemmer, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after extreme cold maceration. The wines have their malolactic in new French oak, and are aged thereafter at a controlled 18 degrees. ANYTHING UNUSUAL? LES ASTERIES exhibits a fantastic mineral quality which is in keeping with a belt of terroir that passes through from CHATEAUX BELAIR, CANON, and CLOS FOURTET. We named the wine LES ASTERIES after the hardest form of limestone – calcaire astéries – on which the vineyard is situated. It is unlike any other wine that we make. WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 98 From vines sitting on hard limestone, this wine is a blend of 80% Merlot and 20% Cabernet Franc that offers prodigious levels of extract, richness, complexity and overall harmony. A fabulous wine, with black fruits galore intermixed with a liqueur of crushed rocks and spring flowers, the wine has plenty of tannin and is best cellared over at least 4-5 years and consumed over the following two decades. This property, owned by Jonathan Maltus, is located 100 meters from his Le Carre, and of course the nearby Clos Fourtet, which produced a perfect wine in 2009. Drink 2016-2036. COMMENTS & PRICING
Le Carré, Saint Emilion Grand Cru “It is packed and stacked. “ INTRODUCTION LE CARRE, meaning The Square, became the newest of our ‘Single Vineyard Series’ wines in 2005. These wines are made in small quantities and are based on the côtes Cru Classé land that surrounds the town of Saint Emilion. The vineyard is situated next to CLOS FOURTET – separated by a tumble-down wall. We were lucky enough to purchase this vineyard from CHATEAU CANON, Premier Grand Cru Classé.
VINEYARD STUFF LE CARRE is a generous wine, as Robert Parker said – “packed and stacked”! The soil/terroir is a thicker layer of clay than LES ASTERIES with limestone that errs on the side of almost being town building stone. Two runs of green harvesting ensure that the cropping level stays down at below 30 hl/ha – four bunches to the vine. 80% Merlot and 20% Cabernet Franc is the make up of the vineyard. TECHNICAL STUFF LE CARRE employs similar methods to our other top wines with the addition of barrel-fermentation for the Cabernet Franc (the amount being too small for vats). On arrival at the winery the grapes are sorted – firstly by bunch and then, after the destemmer, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after extreme cold maceration. The wines have their malolactic in new French oak, and are aged thereafter at a controlled 18 degrees. ANYTHING UNUSUAL? LE CARRE exemplifies the fantastic provenance of differing soils/terroirs that Saint Emilion manifests. Only 100 meters separates LES ASTERIES and LE CARRE and yet the wines are poles apart in style. LE CARRE is probably our chunkiest, most modern-style wine. WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 97 Achieving nearly 15% natural alcohol (one of the highest of the Jonathan Maltus St. Emilion estates) , this blend of approximately 80% Merlot and 20% Cabernet Franc is from vineyards that sit on limestone soils near Clos Fourtet, an area that performed brilliantly in 2009. Inky purple, with notes of graphite, vanillin, blackberry and cassis as well as crushed rock and floral notes, the wine has breathtaking extravagance and a luxuriant fruit quality that simply has to be tasted to be believed. Phenomenally rich, full-bodied, and brilliantly poised and well-balanced, this is a tour de force in winemaking and a colossal Le Carre, the finest Jonathan Maltus has yet produced. Anticipated maturity: 2015-2028. COMMENTS & PRICING
Château Laforge, Saint Emilion Grand Cru " Very rich and opulent. Full and round and seductive. Certainly sends out a drink-me message loud and clear ." INTRODUCTION CHATEAU LAFORGE is our most senior Château or blended wine. It is made in the style of our Single Vineyard wines – including the cropping levels. It also represents our wine with the largest amount of Merlot – as Andrew Jefford, the writer, stated – “Maltus’s Merlot babe”!
VINEYARD STUFF CHATEAU LAFORGE is a blend of 92% Merlot and 8% Cabernet Franc. The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (less than half that would be allowed by the Appellation), ensuring concentration. The soil/terroir is the three types that exist in Saint Emilion – sand, gravel, and clay over limestone. The vines that make up the gravel contribution are usually the first we pick each year – the gravel acting like a night-storage heater. TECHNICAL STUFF CHATEAU LAFORGE receives two to three runs of green harvesting – at berry set and veraison – ensuring that only the most perfect handpicked berries get into the vats. On arrival at the winery the grapes are sorted – firstly by bunch and then, after the destemmer, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after extreme cold maceration. The wines have their malolactic in new French oak, and are aged thereafter at a controlled 18 degrees. ANYTHING UNUSUAL? CHATEAU LAFORGE used to be called PETIT MAUVIGNON, a pretty uninspiring name. When we bought the Château in 1998 we asked if they had any other names allowed and up popped CHATEAU LAFORGE. On top of that, the previous owner’s grandfather used to be the local blacksmith! WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 96 From proprietor Jonathan Maltus, this blend of three terroirs, two on sand and one on gravel, is a blend of 92% Merlot and the rest Cabernet Franc. About 2,000 cases are produced, and the prodigious 2009 is the finest vintage to date. Inky blue/purple, with notes of licorice, camphor, black truffle, blackberry and blueberry, this full-bodied wine has massive concentration yet at the same time displays elegance and harmony. The equilibrium and 60+-second length make for a huge, massive, but incredibly well-balanced wine, like a shadow of the proprietor himself. Drink it over the next 15 or more years. Drink 2012-2027. COMMENTS & PRICING
Château Teyssier, Saint Emilion Grand Cru “Incredibly pure, with bouquets of violets and black fruits. Soft and attractive, spicy, full of fleshy, dark, plummy fruit” INTRODUCTION CHATEAU TEYSSIER is one of the largest selling Saint Emilion Grand Crus. The wine is made to high standards using the same equipment and methods that are used for our top-end Single Vineyard wines. We hope that our clients see this as a real ‘Sunday Claret’ – but every Sunday!
VINEYARD STUFF CHATEAU TEYSSIER is a blend of 85% Merlot and 15% Cabernet Franc. The wine is a combination of a number of parcels based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This soil/terroir being mainly sand over, in certain areas, crasse de fer (iron deposits) helps produce the wine’s approachability. The bulk of the vineyard is near to CHATEAU MONBOUSQUET. TECHNICAL STUFF CHATEAU TEYSSIER is handpicked having had green harvesting to ensure concentration. The grapes are sorted – firstly by bunch and then, after the destemmer, by grape. Only conveyors are used to transport the grapes and the wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak – a third of which is new. ANYTHING UNUSUAL? We live at CHATEAU TEYSSIER, so it’s a family home. You’re as likely to see dogs and children as much as winemakers trying to look busy. We make 15,000 cases of this wine and it’s fairly priced so you’ll see it a number of different places – First and Business on airlines, Wimbledon, and backstage at the last Rolling Stones Tour of Europe to name a few. WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE POINTS 92 The flagship property of Jonathan Maltus (his residence as well), this is the best Teyssier I have ever tasted. A tribute to his efforts, this blend of 85% Merlot and 15% Cabernet Franc over-achieves even in a great vintage like 2009. Opaque blue/purple, with notes of charcoal, blackberry, cassis and spring flowers as well as a hint of subtle background oak., the wine is opulent, sumptuously textured, dense, pure and multi-dimensional. It should drink well for at least a decade or more. Drink 2012-2022. COMMENTS & PRICING
Clos Nardian, Saint Aubin de Branne, Bordeaux Blanc Sec “As good as a top northern Graves, and more individual. Spicy. Quite rich. Rather wild.” INTRODUCTION CLOS NARDIAN is the product of a wager between our Consulting Oenologue, Gilles Pauquet (who consults also to CHATEAUX CHEVAL BLANC, FIGEAC, and CANON), and ourselves that a low cropped white would see similar benefits to a red wine. The first wine was produced in 2000, and the wine continues to sell out.
VINEYARD STUFF CLOS NARDIAN is an atypical Bordeaux dry white wine that is cropped at 22 hectoliters per hectare – around three bunches per vine (about a third of the accepted yield in the area). The vines are situated on a perfect clay-overlimestone soil/terroir just south of the Dordogne River, at the village of Lugaignac. The aspect is a full-on south facing slope. TECHNICAL STUFF CLOS NARDIAN is made up of 40% Sauvignon Blanc, 40% Semillon, and 20% Muscadelle. The juice is harvested and soft-pressed over a four week period – bit-by-bit - and kept chilled under 6 degrees. When the juice is fully assembled fermentation is then started in new French oak barrels in a cold room. ANYTHING UNUSUAL? CLOS NARDIAN has, as one of its major components, Muscadelle - a cousin of Viognier. We manage to get an almost Rhone-style sense with the wine as its aromatic quality comes to the fore. WHAT THEY SAY NEAL MARTIN, THE WINE ADVOCATE POINTS 91-93 A lifted, quite creamy nose – waxy and slightly honeyed. Good acidity on the palate, well-balanced with a fresh very focused citrusy, minerally feel. Quite Burgundian, like a Chassagne-Montrachet. Excellent. DECANTER MAGAZINE 4 STARS Lemony yellow color, floral and citrusy nose dominated by grapefruit and enhanced by new oak, a ripe, almost fleshy presence on the palate, superb definition of flavors and fine natural acidity, as good as a top northern Graves, and more individual. COMMENTS & PRICING
Pezat, Bordeaux Supérieur “Packed with rich, joyous, vibrant rich fruit, caressed and carefully handled - a total class act. This is what the market demands” INTRODUCTION The idea of PEZAT came to us because we felt that we could make an excellent, rather than boring, wine from vineyards that were just outside the Saint Emilion Appellation if we applied Saint Emilion standards to the vineyard and winemaking. The wine is made to high standards using the same equipment and methods that are used for CHATEAU TEYSSIER.
VINEYARD STUFF PEZAT is a blend of 85% Merlot and 15% Cabernet Franc. The wine comes from a specific vineyard called ‘La Plagnolle’ which we converted into a vineyard that would sit happier in the Saint Emilion Appellation than Bordeaux. Vine density was doubled and the height of the original vines was reduced by half. If you take one step from ‘La Plagnolle’ you’re in the Saint Emilion Appellation, anyway. TECHNICAL STUFF PEZAT is handpicked to maintain a quality that is keeping with the winery that the grapes are delivered to CHATEAU TEYSSIER - Only conveyors are used to transport the grapes and the wine is fermented in stainless steel tanks after cold maceration. The wines are aged in French oak for a shorter period than any of our other wines. ANYTHING UNUSUAL? Bang for the buck! Wines from the Bordeaux Appellation – Supérieur or not – don’t get the kind of love and attention that we give this wine. Our clients say it better - “With lower than normal cropping, handpicking, double sorting and vinification at CHATEAU TEYSSIER, this has terrific fruit and even sees twenty per cent new oak. This rich, mediumbodied, deeply colored, Merlot based wine clearly offers an extra dimension of quality at this price point.” WHAT THEY SAY ROBERT PARKER, THE WINE ADVOCATE PEZAT, Bordeaux Superieur, 2009 POINTS 89 An impressive project of Jonathan Maltus (proprietor of Chateau Teyssier, Le Dome and other chateaux in St.-Emilion), this blend of 85% Merlot and the rest Cabernet France is a sleeper of the vintage. Priced realistically, the wine displays an opaque ruby/purple color and beautiful cassis fruit intermixed with kirsch, licorice and a hint of underbrush. It is dense, medium to full-bodied, very silky-textured, mouth-filling and enormously satisfying. This sleeper is best drunk over the next several years. COMMENTS & PRICING
CHATEAU TEYSSIER VIGNONET 33330 SAINT EMILION FRANCE +33 5 57 84 64 22 info@maltus.com www.maltus.com