Château Grand Mayne 2025

Tasting notes and recommendations for Château Grand Mayne 2025

Tasting

Nose
The aromatic bouquet reveals great complexity, unveiling lovely floral notes intertwined with aromas of red and black fruits such as cherry and plum.

Palate
The wine offers medium concentration with a particularly elegant structure. The fruity and voluptuous expression of Merlot is perfectly balanced by the refined tannins of Cabernet Franc. The finish stands out for its precise minerality and refined tannic architecture.

Food and wine pairings

This grand cru pairs beautifully with red meats such as beef or game, as well as with roasted poultry. It will also enhance dishes such as osso buco, recipes featuring truffles or wild mushrooms, and will ideally accompany hard or semi-hard cheeses.

Serving and cellaring

To fully appreciate this wine, it is recommended to serve it at 16 °C after decanting for one to two hours. With excellent aging potential, this vintage can be cellared until around 2045.

The elegance and minerality of a Saint-Émilion grand cru classé

The estate

Located in the heart of the renowned Bordeaux region, Château Grand Mayne is a historic estate whose official winemaking origins date back to 1685 under the impetus of Jacques Laveau. Owned by the Nony family since 1934, this grand cru classé is now brilliantly managed by the third generation, represented by Jean-Antoine and Damien Nony. Combining centuries-old heritage with modern agroecological practices, the estate stands out for its constant pursuit of excellence, producing wines that rank among the finest references of their appellation.

The vineyard

The terroir of this Saint-Emilion estate benefits from a privileged geographical location with southern and western exposures. The vines, averaging 30 years of age, thrive on a dual geological composition: clay-limestone slopes that enhance minerality, and lower hillside plots combining clay and sand.

The vintage

The year was marked by demanding climatic conditions, characterized by significant drought and high temperatures throughout the growing cycle. These factors led to early harvests, carried out from September 4 to 18. Despite these challenges, cool nighttime temperatures helped preserve excellent acidity, resulting in berries of outstanding ripeness.

Winemaking and aging

Malolactic fermentation is carried out in barrels (40% new, 40% one- and two-year-old) and in wooden vats (20%). The wine is then aged with care in these same vessels, allowing its structure to be refined.

Grape varieties

This Château Grand Mayne 2025 is a blend of Merlot (62%) and Cabernet Franc (38%).