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Producer: Château Mayne BlancGrape Varieties: Merlot 80%, Cabernet Franc 15%, Cabernet Sauvignon 5%Optimum Drinking: Within 6 yearsWine Style: Stylish approachable fruit forward redAlcohol by Volume: 14%Closure: Natural CorkCountry: France
Generous berried fruits are accompanied by a blueberry character and rich, dark chocolate notes. Stylish and deliciously approachable with a soft and plump finish.
The immaculate Château Mayne Blanc covers 21 hectares of vines, including four hectares of Bordeaux rouge and 17 hectares in the appellation of Lussac-Saint Émilion. The château has received significant investment and renovation in the vineyard and cellars by the current owner who purchased the property from the family who had previously owned the Château for three generations. They cultivate the vines sustainably and work closely alongside innovative winemaker Ludovic Labarrere, who vinifies using egg shaped fermenters and produces wines which are the quintessential expression of the Lussac St Emilion terroir.
2015 has been hailed as an excellent vintage in Bordeaux. Generous flowering tookplace followed by a hot, dry early summer. August was slightly cooler and damper, followed by good weather in September enabling the grapes to reach full maturity. The wines have power and precision, particularly from the right bank appellations and many outstanding wines have been made from lesser appellations.
Lussac Saint-Emilion is the most northerly of the satellites of the larger Saint-Emilion appellation, which is located in the right bank Libournais district of Bordeaux. The Château Mayne Blanc’s vineyard is situated at the highest elevation of Lussac Saint- Emilion, atop clay and silty soils which impart softness to the wines. The vines are sustainably cultivated, with grass sown between the vine rows in order to stabilise the soil and decompress it, sending the vine’s roots deep into the soils. The yields are carefully controlled in order to concentrate the flavours in the berries.
The grapes were meticulously sorted and carefully de-stemmed; ensuring the grapes were not damaged and the berries remained whole. They were slowly fermented in concrete tanks so all components from the skins were extracted to the desired level. Fermentation lasted for between three to four weeks. 50% of the wine was matured for 12 to 16 months, in French oak barrels of which approximately 10% was new oak.
Plump berried fruits are accompanied by a blueberry character and rich, dark chocolate notes. Stylish and deliciously approachable with soft tannins and a fresh finish.
Grilled red meats, game or hard cheese.
Merlot 80%, Cabernet Franc 15%, Cabernet Sauvignon 5%
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