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Chateau Grand Mayne 2014

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WE94
  • RP93
  • JS92
  • WS91
  • D90
  • WW90
0% ABV
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Winemaker Notes

Critical Acclaim

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WE 94
Wine Enthusiast
This is a structured wine, with solid, smoky tannins. It has a strong core of dryness, tough at the edges even if rich in the middle. Blackberries and dark plum skins dominate the fruit flavors. It is going to develop well, although slowly.
Barrel Sample: 92-94
RP 93
Robert Parker's Wine Advocate
The 2014 Grand-Mayne has a fragrant bouquet, perhaps more refined than in recent years with dried rose petals and incense fusing with the red berry fruit. The palate is medium-bodied with fine tannin, crisp acidity and a gentle build towards a vivid, lightly spiced finish that maintains impressive delineation, perhaps less extracted and more precise than wines of the past. This is a superb Grand-Mayne that represents a subtle change in tack for the estate—one that this writer approves of. Tasted on three occasions and consistent every time.
JS 92
James Suckling
The sweet plum-cake aromas match the rich — almost creamy — entry, then the crisp acidity comes through. The dry tannins are a little challenging, but there’s a lot of depth. Needs some time to soften. Try in 2019.
WS 91
Wine Spectator
Fleshy, with a hint of extraction as the core shows dark fig and boysenberry pâte de fruit flavors, flecked with plum skin and mulling spice notes. A solid brambly tow on the finish stretches this out, while a lingering alder hint adds range. Best from 2018 through 2028. Tasted twice, with consistent notes.
D 90
Decanter
Creamy fruit. Supple texture. Little more tender this year. Finely woven tannins. Persistent finish.
WW 90
Wilfred Wong of Wine.com
Always reminding me of the Left Bank, the 2014 Château Grand Mayne shows a powerful side of Saint-Émilion and its Right Bank roots. The wine offers black fruit, sweet oak, and a rich texture. The finish delivers pleasure and would pair nicely with a well-marbled steak. (Tasted: January 27, 2017, San Francisco, CA)
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Chateau Grand Mayne

Chateau Grand Mayne

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Chateau Grand Mayne, France - Other regions
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With a prime location on one of the finest slopes in Saint-Emilion, (and at the foot of this slope), Grand Mayne - historically referred to as "Le Mayne" - is one of the most prestigious vineyards in the appellation. The chateau is a superb 16th century manor house that bears witness to the property's long history.

Thanks to a fine terroir - famous for over three centuries - as well as exemplary work in the vineyard, precision winemaking, and careful ageing, Grand Mayne produces wines that have won numerous distinctions and earned glowing reviews in the press for their exceptional bouquet of gret finesse.

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St-Émilion

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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.

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Bordeaux Blends

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CVY4147B4_2014 Item# 142731