- RobertR - This wine has aged perfectly and come into its own.
(Posted on 3/23/2014)This wine is drinking exceptionally well right now. Smoke, licorice, stone and fresh plum scents pair well with the silky, soft, sweet cherry, mid palate with a smooth tannin finish. This wine is ready to drink now or may cellar for several years to come. This goes well with most French foods, grilled meats, teppanyaki, yakiniku, sukiyaki, lamb, veal or steaks.
Château Franc Mayne was bought by AXA-Millésimes in 1984 from the nephew of a Libourne négociant by the name of Theillasoubre, who had owned it for some years, and died with no descendants. In June 1996, the château was sold to a Belgian entrepreneur named Georgy Fourcroy.
Since 2005 Château Franc Mayne has been owned by Griet & Hervé Laviale. There have been major renovations both in the main house and the wine making facilities, with a new vat house containing wooden and stainless steel vats. The property also comprises 2 hectares of underground quarries.
Production surface: 7 ha
Vine planting density: 6,000 roots per hectare
Average age of grape vines: 30 years old
Reasonable protection, double Guyot pruning system, deleafing, thinning
Harvest: manual in crates
VINIFICATION AND MATURATION
Double sorting: mechanically by maturation level (by Tribaie) and manually
Pre fermentation cold maceration at 9°C during 7 days
Alcoholic fermentation in temperature-controlled stainless steel and wooden vats
Post fermentation maceration at 30°C during 15 days
Malolactic fermentation in new oak barrels
AGEING IN OAK BARRELS
In French oak barrels during 18 months
70% in new oak barrels, 30% in one-time-used oak barrels
Growing on the sediments (on Oxoline rotational racks) during 6 months
Maturation in the underground quarry during 12 months
Fining and filtering before bottling, but not for every plot