Description

• Alcohol %: 14.5%
• Decant Time: 60 minutes
• Taste: blackcurrant, blackberry, coffee, cedar, vanilla, spice, silky tannins, grippy tannins, oak, dark fruit, leather, earthy
• Food Matching: Roast beef, Venison, Grilled ribeye / bone-in steaks, Roasted lamb, Mature hard cheeses (e.g. aged cheddar, Comté), Rich mushroom or game terrines
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

品嚐筆記：顏色深邃，成熟黑果味先行，伴隨咖啡、雪松和香草烘烤香。口感飽滿、果實濃郁，單寧有力量但帶絲滑感，木質香與辛香料交織出層次，尾韻帶些土質與皮革的成熟感。釀造與陳釀：酒廠以恆溫木槽與不鏽鋼槽發酵，之後在法國橡木桶陳釀18個月（70%新桶），新桶賦予香料與烘烤感，隨時間逐漸融入果味。葡萄園環境：位於緩坡的黏土石灰質土壤，坡腳有較深的黏土層，既有良好排水也能儲水養分，幫助果實累積濃度與礦物風味。建議醒酒約一小時，適合與燒烤紅肉或濃郁風味起司搭配。

Tasting note: Deep ruby to garnet; upfront aromas of ripe black fruit with layers of coffee, cedar and warm vanilla from generous French oak. The palate is concentrated and weighty — dense dark fruit framed by pronounced yet polished tannins, spicy oak influence and a savoury tobacco/earth beneath. Balanced acidity keeps the wine lively and focused, finishing long and persistent. Producer & winery notes: Chateau Grand Mayne is a Saint-Emilion Grand Cru Classé that combines classical Bordeaux ageing with modern cellar techniques. This vintage shows the estate’s commitment to structured, age-worthy wines. Winemaking & ageing: Fermented in temperature-controlled wooden and stainless-steel vats, then matured for 18 months in French oak barrels (70% new, 30% one-year). The substantial new oak contributes to the wine’s spice and cedar notes while integration has softened over time. Vineyard notes: Vines planted on hillside clay-limestone soils with deeper clay at the foot provide a mix of drainage and water retention, producing concentrated fruit and a mineral spine. Drinking window: 2010–2030.

Winery

大梅諾堡（Chateau Grand Mayne）位於聖埃美隆的法定產區，是一座以傳統酒體結構與現代釀造管理並重的酒莊。酒莊重視在田間與酒窖的細緻處理，藉由合適的橡木陳年與控溫發酵，釀出兼具濃度與陳年潛力的佳釀。

Chateau Grand Mayne is a Saint-Emilion Grand Cru estate known for producing structured, oak-aged wines that marry traditional Bordeaux ageing with careful cellar management. The estate focuses on extracting concentrated fruit and harmonising oak to produce age-worthy bottles.