Château Grand Mayne

Château Grand Mayne traces its origins to the 15th and 16th centuries, with the current manor house dating to the end of the 16th century. The name of the estate derives from the word for manor in old French. The Laveau family acquired the property in 1685 and significantly expanded its holdings during the 18th and 19th centuries. Following a period of fragmentation, Jean Nony, a wine merchant originally from Corrèze, purchased the estate in 1934. His son Jean-Pierre Nony and wife Marie-Françoise managed the property from 1977 until 2001, overseeing substantial modernizations in the cellar and vineyard. Today, their sons Jean-Antoine and Damien Nony represent the third generation of the family to operate the château.

The vineyard covers 17 hectares in a single block located west of the Saint-Émilion plateau. The terroir consists of two distinct sections. Clay and limestone dominate the hillsides at higher elevations, while the lower slopes and flat areas feature sand over a clay subsoil. Merlot accounts for approximately 75 percent of the plantings, complemented by Cabernet Franc and a small amount of Cabernet Sauvignon. Grapes are harvested by hand and sorted twice before vinification in a combination of temperature controlled wooden vats and stainless steel tanks. The wine typically undergoes aging for 16 to 18 months in French oak barrels, with the percentage of new wood adjusted for each vintage to ensure balance.

The estate is a classified Saint-Émilion Grand Cru Classé, a status it has held since the inception of the regional ranking in 1955. It produces the primary label, Château Grand Mayne, alongside a second wine currently known as Filia de Grand Mayne. The property has utilized consultants such as Michel Rolland and Louis Mitjavile to refine its technical approach and vineyard management. These wines are recognized for balancing concentrated fruit expression with the acidity and structure provided by the limestone soils. Recent vintages are produced in a style that is approachable in its youth while maintaining the potential for cellaring across several decades.