From grape to glass
Great wine isn’t rushed. At Mayne Blanc, we combine time-honoured Bordeaux methods with a few clever tricks of our own, from egg-shaped tanks to rare 350-year-old oak. Every step is guided by Ludo, who tastes, tests and adjusts until each vintage is the best it can be. Here’s a peek at what happens between the vine and your glass.
Picked with care, made with patience
We harvest plot by plot, picking each parcel only when its grapes are perfectly ripe. In the cellar, they soak gently for three to four weeks, slowly giving up their colour, flavour and tannins, with Ludo tasting and adjusting every step of the way.
Good things take time
Once in the tanks, the grapes take their time. For three to four weeks, they soak gently at a controlled temperature, slowly giving up their colour, tannins and flavour. Several times a day, the juice is pumped from the bottom of the tank back over the top, so nothing good gets left behind.
Round tanks, rare oak
Our wine first rests in egg-shaped tanks, where the rounded shape keeps it gently moving on its own and makes it richer and silkier. Around a third then spends 12 to 15 months in oak barrels, some made from rare Morat oak from trees over 350 years old, adding gentle notes of vanilla, coffee and a hint of smoke. Few estates have either, and we feel very lucky to have both.
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Ludo’s Touch
No two vintages are treated the same. Ludo tastes, tests and adjusts at every step, so each bottle is the best version of its year.
