“The quality of the wine seems to get better and better.”

James Alexander, Surrey

Our wines

We produce five excellent wines from each vintage, and in some years we can also make very special limited edition wines.


Our 2015 Sauvignon has a brilliant colour, fresh and vibrant with elegant flavours of citrus and exotic fruits. A delicate full palate balanced with a nice freshness.. Read more

The grapes are picked by mechanical harvesting machine in the cool of the early morning. A percentage of the best grapes are pumped directly into the vats to keep the skins in contact with the juice. After 12 hours skin maceration at low temperatures, the grapes are pressed in a pneumatic press.

The rest of the white grapes are pressed as soon as they arrive at the winery and the juices are allowed to settle. The alcoholic fermentation of the clear juice is carried out in temperature controlled stainless steel vats. Selected aromatic yeasts are used to start a long cold fermentation (15-16 degrees). After fermentation the wines are left on their fine lees for 3-4 months before being clarified and prepared for bottling.

These techniques enable us to maintain and accentuate the natural aromatic potential of the Sauvignon Blanc, whilst at the same time creating a well structured and balanced wine.

Technical Summary

Réserve Sauvignon Sémillon

Floral aromas with vanilla notes. Flavours of white fruits like pear, and some subtle hints of citrus and honeysuckle. Still fresh and perfectly balanced. Read more

Each year we select one parcel of the top quality Sauvignon Blanc grapes to be vinified to make this top cuvee of white wine. These grapes are left on the vine to ripen for a few more days after the normal white wine harvest. Then they are carefully picked by hand.

The hand picked grapes go straight to the winery, where after several hours skin maturation, they are carefully pressed. The juice is left to settle and then run into new oak casks to ferment. After fermentation the wine is stirred from time to time over a period of several months to increase the complexity. It is bottled in the March following the vintage. The vanilla oak flavours and rich fruit f this more structured, fuller flavoured, dry, white wine need time to marry together. This is a wine which benefits from at least a year in bottle.

Technical Summary


Provençale pale pink with delicate flavours of fresh red fruit and citrus. The roundness of the Merlot is balanced by the fresh Cabernet Sauvignon. Read more

The delicate perfumed Rosé is made with the juice from the Merlot, Cabernet Sauvignon and Cabernet Franc grapes. These red grapes have been picked and pumped in to the vats for the red wine production. But after approximately fifteen hours maceration when the juice has turned the right shade of pink we draw off about fifteen percent of each vat. This is the base for our rosé wines.

The alcoholic fermentation starts with the adding of special yeast cultures and is a slow, monitored process at a controlled temperature of 18-19 degrees to accentuate the fruity character and aroma of the grapes. After fermentation the wine is racked then clarified and bottled in the spring following the vintage.

Technical Summary

Merlot Cabernet

A veritable basket of fruit for the nose and palate, with spicy hints and subtle tannins. It’s amazingly soft and appealing. Read more

The quality of a red wine comes from the maturity and natural concentration of the grape. At Grand Mayne we take special care to control the production of our grapes. This is achieved by pruning the vines to avoid excess production, removing surplus vegetation throughout the growing season and introducing a “green Harvest” to cut off a certain percentage of the crop in August before the vintage. We have also invested in a leaf- removing machine. This machine reduces the leaves surrounding the bunches of grapes by 30 percent, allowing the grapes to receive more sun and light and ripen more evenly.

The vintage for red grapes normally starts towards the end of September. The grapes are picked by machine which as a result of automatic selection removes any unwanted leaves and stalks. A pre selection at the vineyard ensures that any unwanted grapes are also removed. After the sorting table, the grapes pass through a “fouloir” where they are lightly crushed before being pumped into temperature controlled stainless steel vats.

The maceration, colour extraction techniques and fermentation temperature and length depend upon the year and cuvee. The un-oaked red wine of Domaine du Grand Mayne is intended to be soft and fruity so during the wine making we want to extract the colour from the skins – but not too much tannin. This means a short maceration, during which we regularly pump the juice over the skins, followed by a controlled fermentation at about 30 degrees. The grapes are then pressed and the young wines are left in the vats to settle out during the following months. The secondary malolactic fermentation, when the naturally occurring malic acid (found in apples) is converted into the softer lactic acid (found in milk) occurs naturally during the winter months. Our un-oaked wine is then matured in stainless steel for eighteen months. Before bottling, we have added fifteen percent of oak-aged wine to this softer style to give extra finesse and length.

Technical Summary

Réserve Merlot Cabernet

Refined bouquet evolving in to red and black fruits. Powerful and subtle at the same time, characterised by mineral and spicy and mint notes livened by subtle and elegant toasty flavours. Read more

The grapes for this Réserve wine start out initially in the same manner as the Merlot Cabernet. But for the richer oak-aged red wines, we are looking for added weight and structure. This demands a longer skin maceration and fermentation at a higher temperature to produce richer wines that will mature with age. All the vats of red wine are therefore carefully tasted and the richest, most concentrated cuvees are chosen to be aged in French oak barrels for 12 months. Our barrel cellar is rotated each year, and each barrel is used for just 4 years. So every year, 25% of the barrels are new, and 25% are each in their second, third and fourth years. After the fourth year of use, we then discard the barrels.

Domaine du Grand Mayne red wine can be enjoyed within 12 months of the vintage, although it will keep for many years. The oak-aged red wine is a wine to lay down for at least two to three years and great vintages like the 2000 can certainly be kept for at least ten years.

Technical Summary

Limited edition wines

When conditions are right, limited parcels of our harvest are set aside to make dessert, sparkling or full-bodied red wines. Read more

Our luscious, rich dessert wine is produced from individually selected, hand-picked bunches of sweet and sticky Sémillon grapes, specially left on the vines to benefit from the amazing “Noble Rot”. This natural process shrinks the grapes, concentrates the juice and enables the production of some of the great sweet wines of the world. Grand Mayne dessert wine is very similar to the great dessert wines from nearby Sauternes.

Technical Summary

This is a wine to enjoy with desserts or Foie Gras. We produce extremely small quantities of this succulent wine, in good years only.

We have occasionally produced small quantities of Cuvée Revolution, a powerful red wine made from hand-picked Merlot grapes, fermented and matured in new oak barrels. As with Cuvée Prestige, it is a wine that can be laid down for decades.

Technical Summary

In 2017, depending on conditions, we will be bottling our second vintage of “Fusion”, a full-bodied red wine from a blend of grape varieties, created by Mathieu to show-off the high quality of the very best grapes. The first vintage sold out in 2 days! Only about 2000 bottles will be available.