Wine detail

Château Grand Mayne

Grand Mayne

Saint-Émilion Grand Cru

2022

Vintage

Varietal

Merlot

Peak 2028-2039

Where it is, October 2026

Approaching Peak: the peak window is ahead.

This bottle is in its drinking window. Its peak runs from 2028 through 2039.

The ‘22 Grand Mayne.

Château Grand Mayne 2022 is a Merlot from Saint-Émilion Grand Cru, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · approaching peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2026-2046Peak window 2028-2039

The peak window sits inside the broader full drinking arc.

Tasting note

Château Grand Mayne 2022 has a full body, fresh acidity, and firm tannins.

The 2022 vintage

Château Grand Mayne's 2022 wine is a Merlot from Saint-Émilion Grand Cru, France.

About Château Grand Mayne

Château Grand Mayne's wine is a Merlot from Saint-Émilion Grand Cru, France.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's firm tannins.

More from Saint-Émilion Grand Cru

Frequently Asked

What is Château Grand Mayne 2022?

Château Grand Mayne 2022 is a Merlot from Saint-Émilion Grand Cru, France.

What does Château Grand Mayne 2022 taste like?

Château Grand Mayne 2022 has a full body, fresh acidity, and firm tannins.

When should Château Grand Mayne 2022 be opened?

The canonical CAI full drinking arc is 2026-2046. Within that arc, the peak window is 2028-2039. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Château Grand Mayne 2022?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.