Winemaker Notes
Grand Mayne 1998 is in the Wine Spectator's Top 100 wines of 2001.
"The 1998 has continued to gain weight, richness, and volume. Even better from bottle than it was from barrel, this may be the most concentrated and powerful Grand Mayne yet produced. A saturated purple color is accompanied by a phenomenal nose of licorice, smoke, graphite, and cassis aromas (reminiscent of dry vintage port). This huge, massive effort is low in acidity, highly extracted, with an unctuous texture, gobs of glycerin, and a multidimensional, chewy, long finish. A dazzling wine, it is undoubtedly a sleeper of the vintage. Anticipated maturity: 2003-2020."
Robert Parker, The Wine Advocate
Professional Ratings
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Vinous
The 1998 Grand Mayne might represent the best bottle I have encountered. Now at 27 years of age, the 1998 has mellowed on the nose like many Right Bank wines from this vintage. Red plum, cranberry and hints of cinnamon unfold on the nose, which has dispensed with the precocity it showed in its youth. The palate is beautifully balanced with just the right amount of acidity to keep it on its toes, still edging towards Pomerol near the finish with hints of black truffle and tobacco. This Grand Mayne is à point , though it will certainly give another decade of drinking pleasure.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.