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Premiere ProWein 2022
JCP Maltus / Château Teyssier S.C.E.
Vignonet,
33330
Saint Emilion
France
France
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Le Dôme: Visionary winemaking meets visionary architectureConceived by Jonathan Maltus, Le Dôme has been designed by award-winning architect Lord Norman Foster's practice Foster+Partners, famous for iconic works such as Château Margaux’s new winery, London’s ‘Gherkin’, and Apple’s Cupertino Loop. Video © Taylor | Yandell - Creative Studio
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Cassandre MAJEWSKI
Marketing & Communication Manager
Tommaso PEZZATO
Buyer @ JCP Maltus Domaines & Châteaux
Mathieu DUVERT
Export Sales Manager
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- 01 Importer
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Our range of products
Product categories
- 01 Wines (according to cultivable areas)
- 01.01 Wines from Europe
- 01.01.05 Wines from France
- 01.01.05.03 Wines from Bordeaux
Wines from Bordeaux
- Le Dôme, Saint Emilion Grand Cru, vintage 2015 (98+ PTS WA) + vintage 2018 (97+ PTS WA)
- Vieux Château Mazerat, Saint Emilion Grand Cru - 2nd wine of Le Dôme, vintage 2015 (96+ WA) + vintage 2018 (94+ WA)
- Château Laforge, Saint Emilion Grand Cru, vintage 2018 (92 PTS WA - Bordeaux TOP 50 Selektion 2021!) + vintage 2015 (92 PTS WA)
- Château Teyssier, Saint Emilion Grand Cru, vintage 2018 (94 PTS JS) + 2015 (91 PTS JS, Gold Medaille Berliner Wine Trophy 2021)
- Pezat Rouge, Bordeaux Supérieur, vintage 2020
- Pezat Blanc, Bordeaux Blanc, vintage 2021
- Pezat Rosé, Côtes de Provence, vintage 2021 (available in Magnum)
- Le Nardian (Lugaignac) Bordeaux Blanc sec, vintage 2017 (96 C. Kissak) + 2020 (91-93 PTS WA)
- Le Rêve Côtes de Provence, vintage 2021
- 01 Wines (according to cultivable areas)
- 01.03 Wines from North America
- 01.03.03 Wines from USA
- 01.03.03.01 Wines from California
- 01.03.03.01.06 Wines from Napa Valley
Wines from Napa Valley
Our products
Product category: Wines from Bordeaux
Le Dôme, Saint Emilion Grand Cru, vintage 2015 (98+ PTS WA) + vintage 2018 (97+ PTS WA)
Grapes: 80% Cabernet Franc, 20% Merlot; 3.20 ha, planted 1960-1970.
The LE DÔME Single Vineyard is situated in close proximity to CHATEAU ANGELUS, Premier Grand Cru Classé. Its origins have their roots in the ‘garage’ movement of the 1990’s. It is one of the three Saint Emilion Grand Crus that outgrew the movement to go on to challenge the ‘Cru Classés’ each year.
Viticulture: LE DÔME is a blend of 80% Cabernet Franc and 20% Merlot. The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (two thirds the volume authorised 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. The identified parcel was purchased only as a result of its provenance. The terroir and the age of the vines were the determining factors. The parcel’s neighbours are illustrious and include Château Angelus, a 1er Grand Cru Classé.
Vinification: LE DÔME has two runs of green harvesting – at fruit set and veraison – ensuring that only the most perfect are sorted – firstly by bunch and then, after destemming, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after cold maceration. The wines undergo malolactic fermentation in new French oak, and are barrel-aged in an air-conditioned cellar at 18°C.
Anything Unusual: LE DÔME is allegedly the biggest expression of Cabernet Franc of a Bordeaux wine – 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 twenty years of history LE DÔME competes with the greatest and most historic châteaux of the Appellation.
The LE DÔME Single Vineyard is situated in close proximity to CHATEAU ANGELUS, Premier Grand Cru Classé. Its origins have their roots in the ‘garage’ movement of the 1990’s. It is one of the three Saint Emilion Grand Crus that outgrew the movement to go on to challenge the ‘Cru Classés’ each year.
Viticulture: LE DÔME is a blend of 80% Cabernet Franc and 20% Merlot. The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (two thirds the volume authorised 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. The identified parcel was purchased only as a result of its provenance. The terroir and the age of the vines were the determining factors. The parcel’s neighbours are illustrious and include Château Angelus, a 1er Grand Cru Classé.
Vinification: LE DÔME has two runs of green harvesting – at fruit set and veraison – ensuring that only the most perfect are sorted – firstly by bunch and then, after destemming, grape by grape. Only conveyors are used to transport the grapes and the wine is fermented in wooden vats after cold maceration. The wines undergo malolactic fermentation in new French oak, and are barrel-aged in an air-conditioned cellar at 18°C.
Anything Unusual: LE DÔME is allegedly the biggest expression of Cabernet Franc of a Bordeaux wine – 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 twenty years of history LE DÔME competes with the greatest and most historic châteaux of the Appellation.
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Product category: Wines from Bordeaux
Vieux Château Mazerat, Saint Emilion Grand Cru - 2nd wine of Le Dôme, vintage 2015 (96+ WA) + vintage 2018 (94+ WA)
Grapes: 65% Merlot 35% Cabernet Franc; 4.15 ha, planted 1947-62
VIEUX CHATEAU MAZERAT is our latest 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 mother-vineyard twelve years on was a great opportunity. It is for this reason that VIEUX CHATEAU MAZERAT’s label is the reverse of LE DOME’s – Ying and Yang.
Viticulture: VIEUX CHATEAU MAZERAT is surrounded by CHATEAU CANON on three sides and by CHATEAU ANGELUS on the west. The Vineyard is stuck in
the middle of ‘Cru Classé’ territory and faces CHATEAU BEAUSEJOUR DUFFAU LAGAROSSE. The vineyard is a mixture of 35% very old Cabernet Franc vines
and 65% Merlot on clay over limestone. The vineyard yield is held down to 30 hectolitres per hectare, the vines are pruned on the double guyot system. The secondary shoots are removed and three runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, at mid-véraison. The grapes are
handpicked into small trays before transfer to the winery.
Vinification: On arrival at the winery the grapes are sorted – firstly by bunch and then, after destemming, 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 undergo malolactic fermentation in new French oak, and are barrel-aged in an air-conditioned cellar at 18 °C.
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.
VIEUX CHATEAU MAZERAT is our latest 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 mother-vineyard twelve years on was a great opportunity. It is for this reason that VIEUX CHATEAU MAZERAT’s label is the reverse of LE DOME’s – Ying and Yang.
Viticulture: VIEUX CHATEAU MAZERAT is surrounded by CHATEAU CANON on three sides and by CHATEAU ANGELUS on the west. The Vineyard is stuck in
the middle of ‘Cru Classé’ territory and faces CHATEAU BEAUSEJOUR DUFFAU LAGAROSSE. The vineyard is a mixture of 35% very old Cabernet Franc vines
and 65% Merlot on clay over limestone. The vineyard yield is held down to 30 hectolitres per hectare, the vines are pruned on the double guyot system. The secondary shoots are removed and three runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, at mid-véraison. The grapes are
handpicked into small trays before transfer to the winery.
Vinification: On arrival at the winery the grapes are sorted – firstly by bunch and then, after destemming, 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 undergo malolactic fermentation in new French oak, and are barrel-aged in an air-conditioned cellar at 18 °C.
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.
Product category: Wines from Bordeaux
Château Laforge, Saint Emilion Grand Cru, vintage 2018 (92 PTS WA - Bordeaux TOP 50 Selektion 2021!) + vintage 2015 (92 PTS WA)
Grapes: 92% Merlot and 8% Cabernet Franc.
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”!
Viticulture: The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (less than half the volume authorised 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. The vines are pruned on the double guyot system. The secondary shoots are removed and two runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, about thirty hectolitres per hectare. The grapes are handpicked into small trays before transfer to the winery.
Vinification: On arrival at the winery the grapes are sorted – firstly by bunch and then, after destemming, 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 undergo malolactic fermentation in new French
oak, and are barrel-aged in an air-conditioned cellar at 18 °C.
Anything Unusual: CHATEAU LAFORGE used to be called PETIT MAUVINON, 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.
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”!
Viticulture: The vines are cropped low – around 30 hectolitres a hectare – four bunches to the vine (less than half the volume authorised 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. The vines are pruned on the double guyot system. The secondary shoots are removed and two runs of green harvesting completed in order to achieve no more than four bunches of grapes per vine, about thirty hectolitres per hectare. The grapes are handpicked into small trays before transfer to the winery.
Vinification: On arrival at the winery the grapes are sorted – firstly by bunch and then, after destemming, 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 undergo malolactic fermentation in new French
oak, and are barrel-aged in an air-conditioned cellar at 18 °C.
Anything Unusual: CHATEAU LAFORGE used to be called PETIT MAUVINON, 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.
Product category: Wines from Bordeaux
Château Teyssier, Saint Emilion Grand Cru, vintage 2018 (94 PTS JS) + 2015 (91 PTS JS, Gold Medaille Berliner Wine Trophy 2021)
Grapes: 70% Merlot and 30% Cabernet Franc.
CHATEAU TEYSSIER is not only the name of the property or today's company, but also our house cuvée, a really well done Saint-Emilion Grand Cru (85% Merlot and 15% Cabernet Franc), recognized for its consistent quality and valued for its excellent value for money and 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!
Viticulture: The wine is combination of a number of parcels based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This “terroir”, composed of mainly sandy gravelly soils, helps produce the wine’s approachability. The bulk of the vineyard is near to CHATEAU MONBOUSQUET.
Vinification: The vines are pruned on the double guyot system. The secondary shoots are removed and green harvesting completed in order to achieve a low crop. The grapes are handpicked into small trays before transfer to the winery. CHATEAU TEYSSIER is handpicked having had green harvesting to ensure concentration. The grapes are sorted – firstly by bunch and then, after destemming, grape 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 quarter of which is new.
Anything Unusual: We live at CHATEAU TEYSSIER, so it’s a family home. You’re as likely to see cats 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 in a number of different places.
CHATEAU TEYSSIER is not only the name of the property or today's company, but also our house cuvée, a really well done Saint-Emilion Grand Cru (85% Merlot and 15% Cabernet Franc), recognized for its consistent quality and valued for its excellent value for money and 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!
Viticulture: The wine is combination of a number of parcels based in the South West plain of the Saint Emilion Appellation that have been accumulated since 1994. This “terroir”, composed of mainly sandy gravelly soils, helps produce the wine’s approachability. The bulk of the vineyard is near to CHATEAU MONBOUSQUET.
Vinification: The vines are pruned on the double guyot system. The secondary shoots are removed and green harvesting completed in order to achieve a low crop. The grapes are handpicked into small trays before transfer to the winery. CHATEAU TEYSSIER is handpicked having had green harvesting to ensure concentration. The grapes are sorted – firstly by bunch and then, after destemming, grape 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 quarter of which is new.
Anything Unusual: We live at CHATEAU TEYSSIER, so it’s a family home. You’re as likely to see cats 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 in a number of different places.
Product category: Wines from Bordeaux
Pezat Rouge, Bordeaux Supérieur, vintage 2020
Grape Varieties: 85% Merlot and 15% Cabernet Franc
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 techniques to the vineyard and winemaking. The wine is made to high standards using the same equipment and methods that are used for CHATEAU TEYSSIER.
Viticulture: 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. The vines are pruned on the double guyot system. The secondary shoots are removed and a run of green harvesting is completed in order that all
bunches of grapes are equally exposed to the sunshine, cropping level is at 45 hectolitres per hectare. The grapes are handpicked into small trays before transfer to the winery.
Vinification: 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, medium-bodied, deeply coloured, Merlot based wine clearly offers an extra dimension of quality at this price point.
Product category: Wines from Bordeaux
Pezat Blanc, Bordeaux Blanc, vintage 2021
GRAPE :
55% Sauvignon Blanc, 30% Sémillon and 15% Muscadelle.
When Robert Parker said “This is exactly what the market demands” in describing our PEZAT Red, it was only a matter of time before one of our clients would ask for us to create a zingy Sauvignon-based equivalent of dry white Bordeaux. We started with the second wine of LE NARDIAN and added to it from the vineyards that surround it.
VITICULTURE:
PEZAT is a blend of 55% Sauvignon Blanc, 30% Sémillon with the remainder being our signature Muscadelle, the cousin of Viognier, rare but still native to certain parts of Bordeaux. The vineyards are centred on the hilly region just south of the River Dordogne on the way to the mediaeval town of Creon.
The vines are pruned on the double guyot system. The secondary shoots are removed in order to achieve well ventilated crop.
VINIFICATION:
PEZAT is picked in the cool of the early morning, The Sauvignon and Muscadelle undergo 12 hours maceration in the press to extract the fruity and varietal aromas located in the skin. The Sémillon provides the body Soft pressing and lees suspension ensure that the wine is full of zest, fresh and bright.
ANYTHING UNUSUAL:
This is a quaffing wine – the wine that you keep in your fridge or look to drink by the glass at a restaurant. It’s Sauvignon Blanc dominated so it’s going to satisfy you and has the key addition of Muscadelle which will bring an exotic note that a single varietal wine sometimes lacks.
55% Sauvignon Blanc, 30% Sémillon and 15% Muscadelle.
When Robert Parker said “This is exactly what the market demands” in describing our PEZAT Red, it was only a matter of time before one of our clients would ask for us to create a zingy Sauvignon-based equivalent of dry white Bordeaux. We started with the second wine of LE NARDIAN and added to it from the vineyards that surround it.
VITICULTURE:
PEZAT is a blend of 55% Sauvignon Blanc, 30% Sémillon with the remainder being our signature Muscadelle, the cousin of Viognier, rare but still native to certain parts of Bordeaux. The vineyards are centred on the hilly region just south of the River Dordogne on the way to the mediaeval town of Creon.
The vines are pruned on the double guyot system. The secondary shoots are removed in order to achieve well ventilated crop.
VINIFICATION:
PEZAT is picked in the cool of the early morning, The Sauvignon and Muscadelle undergo 12 hours maceration in the press to extract the fruity and varietal aromas located in the skin. The Sémillon provides the body Soft pressing and lees suspension ensure that the wine is full of zest, fresh and bright.
ANYTHING UNUSUAL:
This is a quaffing wine – the wine that you keep in your fridge or look to drink by the glass at a restaurant. It’s Sauvignon Blanc dominated so it’s going to satisfy you and has the key addition of Muscadelle which will bring an exotic note that a single varietal wine sometimes lacks.
Product category: Wines from Bordeaux
Pezat Rosé, Côtes de Provence, vintage 2021 (available in Magnum)
GRAPE :
70% Grenache, 20% Cinsault, 10% Syrah
VINIFICATION:
Grapes are picked at the early hours of the day when temperature is still low to preserve the freshness of the fruit. Upon arrival in the winery grapes are pressed directly under CO2 protection in a pneumatic press. The juice is then chilled for 24 hours before fermentation in stainless steel tanks temperature controlled. The wine is left on its’ lees for e few weeks after fermentation to fill out the body.
ANYTHING UNUSUAL:
This PEZAT ROSÉ from Provence is the first French wine we have made out with the Bordeaux appellation. The selected grape varieties are typical of the region. The blend exploits the aromaticity and supple roundness of Grenache, the intense fruitiness of the Cinsault, and the complex fruity spiciness of the Syrah. The result is a fresh, elegant wine with a superb red berry fragrance and a delicious dry finish.
NEIL WHYTE, HEAD WINEMAKER:
“Delicate pale pink blush, golden hues. The nose is dominated by crushed strawberries, red cherries, and pineapple, tipped with a touch of mint, a hint of juniper and white floral notes. The palate is finely balanced; both fresh and voluptuous, developing crisp citrus flavours that lead to a long refreshing finish.”
70% Grenache, 20% Cinsault, 10% Syrah
VINIFICATION:
Grapes are picked at the early hours of the day when temperature is still low to preserve the freshness of the fruit. Upon arrival in the winery grapes are pressed directly under CO2 protection in a pneumatic press. The juice is then chilled for 24 hours before fermentation in stainless steel tanks temperature controlled. The wine is left on its’ lees for e few weeks after fermentation to fill out the body.
ANYTHING UNUSUAL:
This PEZAT ROSÉ from Provence is the first French wine we have made out with the Bordeaux appellation. The selected grape varieties are typical of the region. The blend exploits the aromaticity and supple roundness of Grenache, the intense fruitiness of the Cinsault, and the complex fruity spiciness of the Syrah. The result is a fresh, elegant wine with a superb red berry fragrance and a delicious dry finish.
NEIL WHYTE, HEAD WINEMAKER:
“Delicate pale pink blush, golden hues. The nose is dominated by crushed strawberries, red cherries, and pineapple, tipped with a touch of mint, a hint of juniper and white floral notes. The palate is finely balanced; both fresh and voluptuous, developing crisp citrus flavours that lead to a long refreshing finish.”
Product category: Wines from Bordeaux
Le Nardian (Lugaignac) Bordeaux Blanc sec, vintage 2017 (96 C. Kissak) + 2020 (91-93 PTS WA)
Grapes: 70% Sauvignon Blanc, 15% Semillon, and 15% Muscadelle (1.80 hectares hectares total, planted 2006)
LE NARDIAN is the product of a wager between our now-retired Consulting Oenologue, Gilles Pauquet (also consultant 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 it continues to sell out.
Soil: Clay over Limestone
Viticulture: LE NARDIAN is an atypical Bordeaux dry white wine that is cropped at 22 hectolitres per hectare – around three bunches per vine (about a third of the authorised yield in the area). The vines are situated on a perfect clay-overlimestone soil/terroir just south of the Dordogne River, near the village of Lugaignac. on south facing slopes.
Vinification: LE NARDIAN is made up of 70% Sauvignon Blanc, 15% Semillon, and 15% Muscadelle. The grapes are harvested by hand, soft-pressed, and kept chilled under 6 degrees. The juice is first racked then fermented in 50% new French oak barrels in a cold room. Production: 250 cases.
Anything Unusual: LE 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.
Product category: Wines from Bordeaux
Le Rêve Côtes de Provence, vintage 2021
Coming from the beautiful passage of Flassans-sur-Issole, in the South East of France, Le Rêve benefits from a warm and sunny climate during the day and cool at night. The soil is clay-limestone and thus offers delicate mineral notes to this elegant wine.
GRAPE VARIETIES: Grenache, Syrah
VINIFICATION:
In order to reveal the most beautiful aromas of these wines, we practice a late harvest and takes place at full ripeness of the grapes. They then undergo direct pressing and cold fermentation.
TASTING NOTES:
"Pale pink tinged with rose gold hues. The nose is intense, subtly mingling crushed strawberries with white flowers, red cherries, candied pears and a touch of mint. The pallet is crisp and fresh, the fruit is beautifully balanced; a full and elegant wine with a refreshing, dry finish. Great persistence."
GRAPE VARIETIES: Grenache, Syrah
VINIFICATION:
In order to reveal the most beautiful aromas of these wines, we practice a late harvest and takes place at full ripeness of the grapes. They then undergo direct pressing and cold fermentation.
TASTING NOTES:
"Pale pink tinged with rose gold hues. The nose is intense, subtly mingling crushed strawberries with white flowers, red cherries, candied pears and a touch of mint. The pallet is crisp and fresh, the fruit is beautifully balanced; a full and elegant wine with a refreshing, dry finish. Great persistence."
Product category: Wines from Napa Valley
GOOD TIMES, BAD TIMES CABERNET SAUVIGNON TO KALON VINEYARD OAKVILLE, NAPA
Grapes: 100% Cabernet Sauvignon.
GOOD TIMES, BAD TIMES is a Single Vineyard wine made from vines first planted in the 1870s by Hiram W. Crabb in the historic vineyard called To Kalon. It’s situated in the Oakville Appellation of the Napa Valley next to the Mondavi winery and over the road from OPUS ONE. The vineyard is owned and managed by Andy Beckstoffer, the best known grower in the Napa Valley.
Viticulture: We insist that the cropping level is kept low, in accordance with the kind of wines that we make in Saint Emilion. The wine is 100 per cent Cabernet Sauvignon. The vines are cropped below three tons to the acre, ensuring concentration. Two runs of green harvesting ensure that the hand-picked berries that finally end up in the vat are the best that could possibly be picked; they are delivered to the winery in yellow plastic baskets known locally as FYB’s – you can work that out!
Vinification: Vinification is pretty similar to those wines that we make in France. After running through two sets of sorting tables – firstly by bunch and then, after the destemmer, grape by grape, we’re looking for a long cold soak before fermentation occurs. The wines undergo their malolactic fermentation in new French oak, and are aged thereafter in a temperature controlled cellar at 18°C.
Anything Unusual: To Kalon kind of speaks for itself as a vineyard that is perhaps the best known in the Napa Valley. Our take on the wine is conditioned by our French heritage. To Kalon, in its concentrated form, such as this wine, needs time. Barrel ageing in new oak is not pushed through – we’re looking at a minimum of a year and a half and sometimes two years. No rush!
Tasting Notes: Our signature wine, typically rich, ripe, full-bodied, characterised by juicy, powerful creamy tannins and showing great persistence. While the 2017 has a deep magenta robe, with a nose exhibiting ripe raspberries, spice, dry cherries, cedar & vanilla; the 2018 has a darker violet robe with sweet black fruit, vanilla, toasty oak, crushed violets and red plum on the nose and a hint of graphite and liquorice; the 2019, the most domineering of this trio, profoundly purple in colour with a nose, youthful and exuberant, manifesting cassis, toasty oak, mulberries, brambles, exotic spices and a touch of slate.
GOOD TIMES, BAD TIMES is a Single Vineyard wine made from vines first planted in the 1870s by Hiram W. Crabb in the historic vineyard called To Kalon. It’s situated in the Oakville Appellation of the Napa Valley next to the Mondavi winery and over the road from OPUS ONE. The vineyard is owned and managed by Andy Beckstoffer, the best known grower in the Napa Valley.
Viticulture: We insist that the cropping level is kept low, in accordance with the kind of wines that we make in Saint Emilion. The wine is 100 per cent Cabernet Sauvignon. The vines are cropped below three tons to the acre, ensuring concentration. Two runs of green harvesting ensure that the hand-picked berries that finally end up in the vat are the best that could possibly be picked; they are delivered to the winery in yellow plastic baskets known locally as FYB’s – you can work that out!
Vinification: Vinification is pretty similar to those wines that we make in France. After running through two sets of sorting tables – firstly by bunch and then, after the destemmer, grape by grape, we’re looking for a long cold soak before fermentation occurs. The wines undergo their malolactic fermentation in new French oak, and are aged thereafter in a temperature controlled cellar at 18°C.
Anything Unusual: To Kalon kind of speaks for itself as a vineyard that is perhaps the best known in the Napa Valley. Our take on the wine is conditioned by our French heritage. To Kalon, in its concentrated form, such as this wine, needs time. Barrel ageing in new oak is not pushed through – we’re looking at a minimum of a year and a half and sometimes two years. No rush!
Tasting Notes: Our signature wine, typically rich, ripe, full-bodied, characterised by juicy, powerful creamy tannins and showing great persistence. While the 2017 has a deep magenta robe, with a nose exhibiting ripe raspberries, spice, dry cherries, cedar & vanilla; the 2018 has a darker violet robe with sweet black fruit, vanilla, toasty oak, crushed violets and red plum on the nose and a hint of graphite and liquorice; the 2019, the most domineering of this trio, profoundly purple in colour with a nose, youthful and exuberant, manifesting cassis, toasty oak, mulberries, brambles, exotic spices and a touch of slate.
Product category: Wines from Napa Valley
I F S I X W A S N I N E - CABERNET SAUVIGNON RESERVE, NAPA
Grapes:
2017 75% Cabernet Sauvignon, 15% Merlot 10% Cabernet Franc
IF SIX WAS NINE is the Estate’s take on a Napa Valley Cabernet Sauvignon varietal wine. However, being from Bordeaux it’s difficult to live with just one variety! So a little Merlot is blended in to help the middle palate and Cabernet Franc to provide just that extra bit of lift.
Viticulture: From 2017 the grapes are sourced from all over the Napa Valley, including Rutherford, Coombsville, Angwin, Atlas Peak and Carneros for the Merlot.
Vinification: Vinification is very similar to those wines that are made in France. After sorting – firstly by bunch and then, after the de-stemmer, grape by grape, a long cold soak before fermentation occurs. The wines undergo their malolactic fermentation in new and one or two year French oak, and are aged in the same oak.
Anything Unusual: IF SIX WAS NINE is The Estate’s biggest production from Napa. This is classic Cabernet Sauvignon from that variety’s Californian heart. As Robert Parker says about the wine “Time to turn on the music”!
94 PTS, JAMES SUCKLING “Aromas of berries, stones and light coffee follow through to a medium to full body, integrated
tannins and a chocolate, walnut and berry aftertaste. Linear and focused. Nice tension. Better than 2013. Drink or hold.”
Tasting Notes: This Cabernet Sauvignon from our reserve range sources grapes from all over the valley; The palette has a clean, rich, fruit-driven attack, with ripe velvety tannins, excellent balance and long lingering finish. 2017, deep garnet, shows cassis, red cherries, plums, cinnamon, nutmeg, hint of strawberry on the nose; the 2018 a dark red robe, sweet spice, rhubarb, bell pepper, red plums cocoa powder and earl grey tea, and the 2019 with its’profound purple robe, spicy oak, violets, red figs raspberries, blackcurrants, touch of coconut.
Product category: Wines from Napa Valley
R E B E L R E B E L - CHARDONNAY RESERVE, NAPA VALLEY
Grapes: 90% Chardonnay, 10% Riesling
If Cabernet Sauvignon is the King of Californian reds, then Chardonnay is the Queen of Californian whites. REBEL REBEL is rooted in being a cool climate wine that brings traditional Napa Chardonnay into the modern era. There is a raciness, a tang, and a twang about the wine, along with sufficient minerality to be more than just interesting.
Viticulture: The wine is sourced from the Beckstoffer vineyards that are situated in the Los Carneros region around the Pablo Bay area just north of San Francisco. The fog breezes that come up from the bay make for the cooler climate. This, mixed with a predominately clay terroir encourages the vines to retain moisture. The cooler climate imparts an increased zippiness to the wine.
Vinification: The grapes are hand-picked and sorted (allowing the removal of all damaged or sunburnt grapes while at the same time respecting the quality of the fruit) and transferred as whole bunches into a pneumatic press. The juice is chilled to preserve the fresh-fruit flavours, before being vinified at under 14°C in a continuation of that policy. Oak is used sparingly so as to not overwhelm the fresh, mineral and fruit vibrancy.
Anything Unusual? As a number of people have said “Years ago, Jonathan and Neil were sitting in a wine bar in Adelaide and, from their glasses, mixed a drop of sharp Riesling into a slightly uninspiring Chardonnay. The effect was electric. A wine was made there called EXODUS using this recipe as the template. It went on to be lauded as one of the two best Chardonnays out of Australia. So the trick is repeated here relying on the Riesling to give the mineral edge that will set the wine apart from others.
Tasting Notes: A sound wine, with ripe acidity, near-15% alcohol and a slightly tannic impression give the wine a bit of youthful harshness but also the structure to repay a couple years of cellaring. The 2017, straw coloured, golden hue; intense nose of honey, apricot, pineapple, hint of caramel, lemon zest and mango. The palate is rich, yet retaining freshness; full, bold and fruity; 2018 pale straw, greenish hue. A nose of honeydew melon, pineapple cubes, yellow peaches, papaya and tropical fruit. Full-bodied, rich, ripe acidity; 2019 pale straw. Complex aromas evoke lemon zest, pear drops, honey, melon, creamy vanilla; hints of white pepper and mineral notes. Crisp fresh white fruit, crunchy, nice balance, long refreshing finish.
If Cabernet Sauvignon is the King of Californian reds, then Chardonnay is the Queen of Californian whites. REBEL REBEL is rooted in being a cool climate wine that brings traditional Napa Chardonnay into the modern era. There is a raciness, a tang, and a twang about the wine, along with sufficient minerality to be more than just interesting.
Viticulture: The wine is sourced from the Beckstoffer vineyards that are situated in the Los Carneros region around the Pablo Bay area just north of San Francisco. The fog breezes that come up from the bay make for the cooler climate. This, mixed with a predominately clay terroir encourages the vines to retain moisture. The cooler climate imparts an increased zippiness to the wine.
Vinification: The grapes are hand-picked and sorted (allowing the removal of all damaged or sunburnt grapes while at the same time respecting the quality of the fruit) and transferred as whole bunches into a pneumatic press. The juice is chilled to preserve the fresh-fruit flavours, before being vinified at under 14°C in a continuation of that policy. Oak is used sparingly so as to not overwhelm the fresh, mineral and fruit vibrancy.
Anything Unusual? As a number of people have said “Years ago, Jonathan and Neil were sitting in a wine bar in Adelaide and, from their glasses, mixed a drop of sharp Riesling into a slightly uninspiring Chardonnay. The effect was electric. A wine was made there called EXODUS using this recipe as the template. It went on to be lauded as one of the two best Chardonnays out of Australia. So the trick is repeated here relying on the Riesling to give the mineral edge that will set the wine apart from others.
Tasting Notes: A sound wine, with ripe acidity, near-15% alcohol and a slightly tannic impression give the wine a bit of youthful harshness but also the structure to repay a couple years of cellaring. The 2017, straw coloured, golden hue; intense nose of honey, apricot, pineapple, hint of caramel, lemon zest and mango. The palate is rich, yet retaining freshness; full, bold and fruity; 2018 pale straw, greenish hue. A nose of honeydew melon, pineapple cubes, yellow peaches, papaya and tropical fruit. Full-bodied, rich, ripe acidity; 2019 pale straw. Complex aromas evoke lemon zest, pear drops, honey, melon, creamy vanilla; hints of white pepper and mineral notes. Crisp fresh white fruit, crunchy, nice balance, long refreshing finish.
Our trade marks
Le Dôme Saint Emilion
Company news
Date
Topic
29 Nov 2021
Le Dôme - New winery in Saint Emilion by Foster & Partners
Le Dôme's new winery from Jonathan Maltus is the third winemaking facility in France (the first was Faustino Winery, and the second Château Margaux, was completed in 2015) by Foster & Partners.
About us
Company portrait
CHATEAU TEYSSIER is one of the foremost SAINT EMILION GRAND CRU Estates in Bordeaux, France planted to 60 hectares. In an appellation where 5 hectares is the average size of a property, the size of the Estate allows CHATEAU TEYSSIER to provide a full range of wines from a central winery and cellar that is state-of-the-art.
JCP MALTUS produces wines that win awards and ratings from competitions and critics throughout the world. For the 2010 vintage we were awarded 100 Points by Robert PARKER and year-on-year our wines are rated in excess of 90 Points. The same team has been in place since 1994, when the then 5 hectare property was completely renovated by Jonathan MALTUS. The Château rose to prominence during the ‘garage’ period of the 1990’s in Saint Emilion, when Saint Emilion became an ‘engine for change’ in fine winemaking. At the leading edge of the ‘Garagistes’ was Jonathan MALTUS, described by Robert PARKER as a “visionary, self-styled revolutionary… the English Winemaking Guru”. Joining Jonathan MALTUS on winemaking is Neil WHYTE, with viticulture being run by Olivier DARCY. The Consulting Oenologue is Thomas DUCLOS.
In 2008 the team started to make wine in the Napa Valley, USA under the name WORLD’S END.
Wines are made at three levels:
SINGLE VINEYARD WINES
FRANCE (Saint Emilion Grand Cru): Le Dôme, Vieux Château Mazerat, Les Asteries and Le Carré
USA (Napa Valley): Good Times, Bad Times, Stir It Up and Crossfire
CHATEAU/RESERVE WINES
FRANCE (Saint Emilion Grand Cru): Château Laforge, Château Teyssier
USA (Napa Valley): If Six was Nine, Rocksteady and Rebel Rebel
OTHER WINES (Entry level)
FRANCE: Le Nardian (Bordeaux Blanc), Pezat Red (Bordeaux Supérieur Red) Pezat White (Bordeaux Blanc) Pezat Rosé (Côtes de Provence)
JCP MALTUS produces wines that win awards and ratings from competitions and critics throughout the world. For the 2010 vintage we were awarded 100 Points by Robert PARKER and year-on-year our wines are rated in excess of 90 Points. The same team has been in place since 1994, when the then 5 hectare property was completely renovated by Jonathan MALTUS. The Château rose to prominence during the ‘garage’ period of the 1990’s in Saint Emilion, when Saint Emilion became an ‘engine for change’ in fine winemaking. At the leading edge of the ‘Garagistes’ was Jonathan MALTUS, described by Robert PARKER as a “visionary, self-styled revolutionary… the English Winemaking Guru”. Joining Jonathan MALTUS on winemaking is Neil WHYTE, with viticulture being run by Olivier DARCY. The Consulting Oenologue is Thomas DUCLOS.
In 2008 the team started to make wine in the Napa Valley, USA under the name WORLD’S END.
Wines are made at three levels:
SINGLE VINEYARD WINES
FRANCE (Saint Emilion Grand Cru): Le Dôme, Vieux Château Mazerat, Les Asteries and Le Carré
USA (Napa Valley): Good Times, Bad Times, Stir It Up and Crossfire
CHATEAU/RESERVE WINES
FRANCE (Saint Emilion Grand Cru): Château Laforge, Château Teyssier
USA (Napa Valley): If Six was Nine, Rocksteady and Rebel Rebel
OTHER WINES (Entry level)
FRANCE: Le Nardian (Bordeaux Blanc), Pezat Red (Bordeaux Supérieur Red) Pezat White (Bordeaux Blanc) Pezat Rosé (Côtes de Provence)
Company data
Sales volume
1-9 Mio US $
Export content
> 75%
Number of employees
20-49
Foundation
1994
