“The quality of the wine seems to get better and better.”
James Alexander, Surrey
We produce five excellent wines from each vintage, and in some years we can also make very special limited edition wines.
Our 2017 Sauvignon has an intense and pure character on the nose; citrus fresh on the palate, with delicate notes of passion fruits, and subtle nuances of mineral flavours. Well balanced, fresh and at the same time with a soft texture. The purity continues in a long, lingering vibrant finish…. 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.
Our 2017 Rosé won Silver at the Concours Général Agricole in Paris last month. A beautiful pale pink colour with hints of strawberry and citrus freshness, that combine the vibrant character of the Cabernet Sauvignon with a hint of roundness brought by the Merlot. Dangerously easy to drink. 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.
Our Merlot Cabernet 2016 won Silver at the Concours Général Agricole in Paris last month. It’s from the outstanding 2016 vintage and is vibrant and intense with fresh ripe fruit aromas. It is soft, juicy and succulent with long-lasting flavours and a delicious weight of pure ripe fruit and a smooth, velvety texture. 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.
Réserve Sauvignon Sémillon
Sauvignon with a touch of Semillon and ageing in new oak. Fresh floral aromas with subtle hints of vanilla. Wonderfully complex with flavours of peach and a beautifully textured fresh and elegant creamy palate. 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.
Réserve Merlot Cabernet
The 2016 has a lovely balance between richness and finesse. Rich body softened by subtle flavours and tannins. This wine is a teddy bear. Strong and powerful with a great sensitivity and an unctuous and transparent texture. It’s great now but will improve for many years to come. 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.
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
A deep golden wine made from hand picked grapes harvested late in the year which have benefited from Sauternes style noble rot. Fresh aromas and a subtle raisiny sweetness, the French drink it with foie gras but it’s also great with all sorts of puds or just on its own!
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. Bold and intense aromas of black fruit. Wonderfully rich and complex with a hint of toasty oak, this 100% Merlot is mouth filling and succulent with a fine structure reminiscent of the wine of Pomerol.
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.
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