St,-Emilion Grand Cru Classe

Surface area: 47.3 acres

Average age of vines: 32 years

Blend: 67% Merlot, 25% Cabernet Franc,

8% Cabernet Sauvignon

Density of plantation: 5,550 vines per hectare

Average yields (over the last 5 years): 42

hectoliters per hectare

Total average annual production: 800 hectoliters

Brand name: Chateau Grand-Mayne

Appellation: St.-Emilion Grand Cm

Mean annual production: 85,000 bottles

Upbringing: Fermentations and macerations last

2 1-30 days in temperature-controlled stainless-steel vats. Eighty percent of the yield undergoes malolactics in new oak barrels and 20% in vats. This latter part is then transferred to 1-year-old barrels. Bottling is done after 19-20 months, and wines undergo both fining and filtration.

Brand name: Les Plantes du Mayne

Average annual production: 20,000 bottles

Evaluation of present classification: Grand-Mayne continues to do everything right, and it easily competes with the better of the Premiers Grands Crus Classes of St. -Emilion; a serious candidate for elevation in any new classification of the wines of St. -Emilion; the quality equivalent of a MCdoc third-growth

Plateau of maturity: 5-14 years following the vintage

"Orand-Mayne possesses one of the most privileged sites in all of St.-Emilion. The exceptionally high altitude - 55 meters above sea level - and soil base, which consists primarily of clay and limestone intermixed with iron deposits, make this vineyard potentially one of the best of the entire appellation."

"The wines have gone from one strength to another during the eighties, with the brilliant Libourne eonologist Michel Rolland asserting his winemaking philosophy. The results are some of the most opulent and richest wines now being made in St. -Emilion. This is a wine that can be exceptionally full bodied, with gobs of glycerin because of the superb vineyard soil and great exposition the vineyard enjoys, Since 1975 Grand-Mayne has been fermented in temperature-controlled stainless-steel tanks. In the mid-1980s the percentage of new oak was increased to 70%, which - to me - seems like a perfect marriage to balance out the rich, intense fruit character of this wine.

"Orand-Mayne is one of the up-and-coming stars of the appellation, yet prices have remained reasonable, a fact that should be put to good use by wine consumers."

Chateau Grand Mayne 1995

(Grand Cru Classe)

Wine Spectator: “In-your-face aromas of toasted oak, ripe berries and chocolate.  Full-bodied, with loads of ripe fruit and a long, smoke and berry finish.  Absolutely moreish.  Best from 2002 through 2006.”

Rated 90

Wine Spectator

Robert Parker: “An unqualified sleeper of the vintage, the opaque purple-colored 1995 Grand-Mayne displays a sweet, creamy, black raspberry-scented nose with subtle notes of smoky, toasty oak.  Both powerful and elegant, this wine exhibits layers of richness, nicely integrated acidity and tannin, and an impressive full-bodied, long finish.  This offering should be drinkable early, and keep for over a decade.  Anticipated maturity: 2000-2013.”