Wine List
Domaine du Grande Mayne Cabernet Merlot Rose 2009
- Country
- France
- Region
- French Regional,
- South West - Cotes de Duras
- Producer
- Domaine du Grand Mayne
- Grape(s)
- Cabernet Sauvignon (50%)
- Cabernet Franc (40%)
- Merlot (10%)
- Type
- Rose
- Style
- Crisp
- Oaked Style
- Unoaked
- Body Style
- Medium bodied
- Dry / Sweet Style
- Bone dry
- Alcohol Content (%)
- 13
- Closure Style
- Screw Cap
- Organic / Biodynamic
- Normal
Region
This small region of southwest France produces Bordeaux-like red and white wines, similar to its neighbour Bergerac. Much of the red wines are blended from Cabernet Sauvignon, Cabernet Franc and Merlot and the whites from Sauvignon Blanc and Semillon.
Producer
Andrew Gordon, owner of Domaine du Grand Mayne, and Michel Coutin, regisseur, have made a superb team over the last 20 years, turning a derelict vineyard into one of the best vineyards in the appellation. Winemaker Michel Coutin originally comes from the Loire region. He studied in Bordeaux, and worked in California before returning to France and joining Andrew with the challenge of making top class wine. Michel is a total perfectionist. He personally supervised the planting of every vine, and vinifies every wine with loving care. Nothing is left to chance. Drawing on both New and Old World wine techniques, Michel has consistently improved the various cuvées at Grand Mayne, with many awards to prove it. Equally important is the passion and knowledge he and Andrew impart to WineShare members who visit and take part in the harvest celebrations.
Tasting (Long)
The delicate, perfumed rosé is made predominantly with the juice from the Cabernet Sauvignon and Cabernet Franc grapes, with a small percentage of Merlot. The skins and the juice are left to macerate for up to 15 hours - until the juice has turned just the right shade of pink.
Tasting (Short)
This delicate, perfumed rosé is made predominantly with the juice from the Cabernet Sauvignon and Cabernet Franc grapes, with a small percentage of Merlot.
Food
Ideal as an aperitif, but also try with prawn and chilli crab salad or even creme brulee.
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