Chateau Teyssier, St Emilion Grand Cru AOC, 2013

Robert Parker holds Jonathan Malthus in high regard. Calling him a guru, he notes that Jonathan is the 'rebel' of Bordeaux.

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.

The first fermentation takes place in temperature-controlled stainless steel tanks, while malolactic fermentation takes place in new French oak barrels.

For 6 months the bâtonnage technique is used, reinjecting the wine's own lees. After that, the wine is transferred to French oak barrels for maturation that lasts around 12 months.