2019 | Château Franc Mayne | Saint-Émilion Grand Cru

Intense purple-red color. At first discreet, the nose reveals notes of fresh red berries and black fruits before expressing more floral fragrances, like violets and fresh licorice. On the palate, the wine immediately deploys a full-bodied texture, structured by dense and deliciously velvety tannins.

Reviews:

• Wine Advocate: The 2019 Franc-Mayne is made from 100% Merlot harvested between September 19 and 24 at yields of 43 hectoliters per hectare. It is being aged 50% in new oak barrels and 50% in casks, amphorae and one-year-old barrels. Deep garnet-purple in color, it jumps from the glass with gregarious scents of raspberry pie, blackberry preserves and stewed plums with touches of chocolate box, camphor and crushed rocks with a waft of cumin seed. Medium to full-bodied, the palate practically quivers with energy, supported by firm, ripe, rounded tannins and fantastic freshness, finishing long and mineral laced.

• Jeb Dunnuck: A big, rich, sexy Saint-Emilion, the 2019 Château Franc Mayne offers loads of mulled black fruits, chocolate, and violets notes as well as full-bodied richness and depth. It has plenty of tannins, an expansive mouthfeel, and a great finish. It's certainly loaded with potential.

Producer Information

Château Franc Mayne is a seven-hectare (17 acre) Saint-Emilion estate, lying two kilometes (1.2 miles) west of Saint-Emilion town. The estate has been a Saint-Emilion Grand Cru Classé since the first classification of the appellation in 1955 (ratified in 1959) – a status it has held since then. Acquired by French businessman Jean-Pierre Savare in 2018, the 18th Century property had previously seen a succession of owners throughout the decades, including a spell under insurance giant – and well-known wine investor – AXA. Savare died in 2019 and the estate is overseen by his son, Thomas, alongside Martine ­Cazeneuve, who runs the property. Cazeneuve previously ran the Haut-Médoc estate, Château Paloumey (in which Savare is also a silent partner), until she passed this onto her son, Pierre Cazeneuve, in 2015. Franc Mayne is planted predominantly to Merlot with a small percentage of Cabernet Franc. The soil types are quite variable within the estate but, broadly speaking, the vines sit on sandy-clay soils on top of the limestone bedrock of the Saint-Emilion plateau. The vineyard began conversion to organic viticulture in 2019. Wines are fermented in a combination of oak vats and stainless steel tank before being put to barrel for aging. Initially, aging takes place in the first year cellar in the château buildings. For the second year, the wine (and barrels) are moved into the underground quarry next to the château (the cellar/quarry also doubles as a visitor experience). The wines are aged in roughly 50 percent new oak, and the final blend composition generally reflects that of the vineyard plantings: 90 percent Merlot and 10 percent Cabernet Franc. The estate makes two wines: the grand vin; and a second wine, Cèdres de Franc Mayne. The estate also produces an additional second wine, the Ilex de Franc Mayne, from a one-hectare (2.5 acre) parcelle of Merlot. Part of the château building is also a boutique guesthouse, the Relais Franc Mayne.

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