Chateau Grand Mayne (3 Liter Bottle) 2005
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Product Details
Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Classic aromas of blueberries, cedar, vanillin, black currants, and spring flowers jump from the glass of this dense purple-colored St.-Emilion. Broad, rich, jammy fruit flavors compete with the full-bodied, highly-extracted style that exhibits moderate tannin as well as excellent overall harmony and purity. This cuvee tends to be made in a dense, chewy style, and the 2005 may ultimately rival Grand-Mayne’s brilliant 1998. Anticipated maturity: now-2022. A sleeper of the vintage!
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Wine Enthusiast
Big wood, big fruit—there are no half measures here. The wine is spicy from the tannins and wood, the fruit is densely black with red berry tinges, and the power is evident throughout. This wine has weight.
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Wine Spectator
Crushed blackberry aromas, with lots of coffee and toasty oak, lead to a medium-to-full body, with polished, velvety tannins and a vanilla, berry and chocolate aftertaste.
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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.
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.