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Ch. Mayne Guyon

Alcohol:   12.8%
pH: 3.55
Residual Sugar:   1.2
1eres Cotes de Blaye
80% Merlot, 20% Cabernet Sauvignon

Gold Medal at Concours de Macon 2014 and Gold Medal at Concours de Bodeaux 2014

The vineyards are planted at a density of 5555 vines per hectare which is an excellent compromise between the vegetation and the soil of till and limestone. A single Guyot pruning in the spring to avoid too vigorous bunch growth is performed as well as a ‘green harvest’ in the fall.
A well balanced wine. It reveals a beautiful deep ruby robe with purple hints. In a first step, the powerful and complex nose develops notes of mellowed oak, roasted coffee and vanilla. With swirling, it reveals generous notes of red fruits such as cherry, black currant and blueberry.

The harvest is performed with a Pellenc harvester / sorter / destemmer. The harvest is stored in temperature controlled stainless steel tanks before crushing. Cold pre-fermentation is done in tanks to weaken the skin and recover all the fruit aromas before the alcoholic fermentation. Maceration lasts 3 to 5 weeks depending on constant tastings before going through malolactic fermentation. The wine is then aged for 12 to 14 months in barrel.

Trader Joe’s

Red meats, grilled meats, seafood, and cheese.
©2017 Plume Ridge.