The vineyard, located in Saint-Émilion, amongst some of the most prestigious estates in the world, was conceived by winemaker Jonathan Maltus and designed by award-winning architect Lord Norman Foster.

But Le Dôme, with majority (~80%) Cabernet Franc and a HEV3 certification, has adopted a different approach with a laser focus on quality. While many winemakers blend grapes, picked from different parts of the domaine, Le Dôme prides itself on being a single vineyard wine. This strategy, the vineyard says, allows them to fully capture the terroir’s true identity in its micro-cuvées.

To maintain the quality of its wine, the estate constructed a new winery in 2021 using the latest techniques in winemaking. A six metre wide central atrium houses twelve precision temperature-controlled winemaking vats and an oenological laboratory. To the sides lie cellars where barrels can be rotated individually for controlled ageing. The building also includes offices, a tasting area, a meeting area and reception.

To preserve Le Dôme’s precious DNA from previous generations, the newest vines are grafted and raised from their fore bearers on mineral rich soils. Throughout the year, the vineyard team passes more than 10 times through each row of vines, making the necessary micro-adjustments to provide optimum growing conditions.

While Mr Maltus does not have the profile of a traditional Bordeaux vigneron, he has certainly carved out a name for himself, becoming the the first Englishman to receive a 100 Parker score and receiving an Order of the British Empire for Winemaking from the Queen. The estate’s drive for making wine of the highest quality means fewer bottles, with a limited release of roughly 2,500 cases for each vintage and no set quantities.

Hall 6 / Stand H-154-01

Photo : © Mika Boudot