Grand Mayne, Chateau
Summary
Château Grand-Mayne is a family-owned Saint-Émilion Grand Cru Classé estate spanning 17 hectares across limestone plateau and clay-limestone slopes, producing approximately 70,000 bottles annually of predominantly Merlot-based wines. The Nony family, now in its third generation of ownership, maintains traditional Bordeaux methods while embracing thoughtful modernization, including parcel-by-parcel vinification and 18-month aging in French oak barrels.
Heritage & Leadership
Château Grand-Mayne stands as a Saint-Émilion Grand Cru Classé property with roots dating back to the 16th century. The estate's modern history began in 1934 when the Nony family acquired the property, establishing a continuous family ownership that continues to this day. Jean-Antoine Nony currently leads the château, representing the third generation of family stewardship, having taken over from his father Jean-Pierre Nony who managed the estate for several decades.
The property experienced significant renovation in the 1970s under Jean-Pierre Nony's direction, with further modernization of the winemaking facilities occurring in the early 2000s. The château maintained its Grand Cru Classé status through the various Saint-Émilion classifications, including the most recent revisions. The family's commitment to the property is evident in their hands-on management approach and continuous investment in both vineyard and cellar improvements over the decades.
Vineyards & Wines
Château Grand-Mayne encompasses 17 hectares of vineyards situated in the northwestern sector of the Saint-Émilion appellation. The vineyard occupies a prime location with parcels spread across the limestone plateau and clay-limestone slopes characteristic of the region. This diverse terroir features three distinct soil types: limestone at the plateau's summit, clay-limestone on the slopes, and more sandy soils at lower elevations.
The vineyard is planted predominantly to Merlot (75%), complemented by Cabernet Franc (20%) and Cabernet Sauvignon (5%), reflecting the traditional Right Bank varietal composition. Vine density averages 6,000 plants per hectare, with many parcels containing vines over 35 years old. The estate produces approximately 70,000 bottles annually of its grand vin, Château Grand-Mayne, along with a second wine, Sonate de Grand-Mayne, made from younger vines and parcels that don't meet the stringent selection for the primary wine.
Philosophy & Practice
At Château Grand-Mayne, vineyard management emphasizes meticulous care throughout the growing season, including green harvesting to control yields and ensure optimal ripening. Harvest is conducted by hand with careful sorting both in the vineyard and at the cellar to select only the highest quality fruit.
The winemaking approach combines traditional methods with modern precision. Fermentation takes place in temperature-controlled stainless steel and concrete vats, with each vineyard parcel vinified separately to preserve its unique characteristics. Malolactic fermentation occurs in a combination of vats and barrels depending on the vintage and parcel.
Aging protocols involve 18 months in French oak barrels, with 60-70% new oak for the grand vin. During this period, the wine undergoes regular racking and is fined with egg whites following traditional Bordeaux practice before bottling. The estate employs consultant Thomas Duclos to work alongside the Nony family in crafting wines that express the distinctive terroir of their Saint-Émilion property while maintaining consistency across vintages.