Grand Mayne Castle - Saint-Emilion Grand Cru 2011

La Revue du Vin de France

15 / 20

the2/28/2015

Le style de ce 2011 est fin et assez confit. Il n'est pas écrasé par un boisé qui pourrait être cependant plus élégant. Charnu et chocolaté, il termine sur des tanins mats.

Decanter Magazine

14,5 / 20

the12/31/2014

Wine Advocate

91 / 100

byRobert Parkerthe5/2/2014

Another excellent to outstanding effort from the Nony family, the 2011 Grand-Mayne offers up beautifully sweet raspberry and blueberry fruit intermixed with crushed rock-like notes as well as a jammy character (unusual in this vintage). Medium to full-bodied with a complete mouthfeel and sweet, but moderate tannins, this beauty can be enjoyed in several years or cellared for 12-15.

Wine Spectator

90 / 100

byJames Molesworththe2/11/2014

This has good energy, with dark bramble, raspberry ganache and linzer torte notes pumping along, lined with anise and carrying through a nicely structured finish. Shows solid range and bright, well-integrated acidity. Best from 2016 through 2025.

La Revue du Vin de France

14,5-15,5 / 20

the5/31/2012

Cette belle propriété suivie depuis 1973 par Michel Rolland a donné encore un style assez confit à son 2011. Charnu, chocolaté. Ses tanins mats manquent un peu de relief.

Le Point

14 / 20

byJacques Dupontthe5/17/2012

Echantillon un peu oxydé, bouche souple, moelleuse, très merlot mûr, finale, un peu amère, pas mal de matière et d'alcool, rond, velouté. O= 2017 G= 12 ans

Stephen Tanzer's International Wine Cellar

85-88 / 100

byIan D'Agatathe5/12/2012

Inky purple-ruby. Sexy nose combines black fruits, sweet spices and minerals. Then light and suave on the palate, with lovely precision to its black fruit flavors, as well as a savory quality that carries through to the back. Finishes with mounting, slightly green tannins and lingering perfume.

Decanter.com

16,5 / 20

the4/30/2012

Doesn't miss a beat from one year to the next. Solid and structured with generous fruit and a polished texture and tannins. Discreet power. Drink 2018-2030.

Wine Advocate

90-92 / 100

byRobert Parkerthe4/30/2012

A big time sleeper of the vintage from one of my favorite go-to estates in St.-Emilion, Grand-Mayne’s 2011 reveals a dense blue/purple color in addition to abundant aromas of raspberries, black currants, licorice and toasty oak. With moderate, sweet, well-integrated tannin, decent acidity and a heady, long finish, it can be drunk over the next 10-15 years. I do not know what the natural alcohol is, but I suspect it’s pushing 14% plus.

Wein Wisser

17 / 20

byRené Gabrielthe4/30/2012

2016-2032

The Wine Cellar Insider

90-91 / 100

byJeff Levethe4/27/2012

From an assemblage of 75% Merlot, 15% Cabernet Franc and 10% Cabernet Sauvignon, licorice, flowers, chocolate and black cherry scents are found in this wine with a strong sense of minerality and a cherry-filled finish. 90-91 Pts

Wine Advocate

88-90 / 100

byNeal Martinthe4/27/2012

I tried this Saint Emilion cru on four occasions and it was difficult to find a good bottle. A blend of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon picked between 22nd September until 10th October with the Cabernet. Finally at the UGC, I encounter decent example. It has a ripe, floral bouquet with layers of crème de cassis and dark plum aromas. The oak is present but not dominating the aromatics. The palate is medium-bodied with a slightly chewy entry. It is a structured Grand Mayne with good depth, though I would seek more finesse and freshness on the finish once in bottle. Bold and brassy. Tasted April 2012

Jancis Robinson

16 / 20

byJulia Harding MWthe4/24/2012

Drink 2018-2026
Deepest dark crimson. Sweet toasty damson. Ripe fruit but savoury too, though probably more from the oak. Dense, dry, chewy but has just about enough fruit depth to cope. Really tannic beast. (JH) (16+ points)

Wine Spectator

88-91 / 100

byJames Molesworththe4/10/2012

Ripe, with nice plum eau-de-vie aromas and good, focused cassis and blackberry fruit flavors that pick up steam through the finish. Ample toast, but well-integrated. Solid.—J.M.