Medium to deep garnet-purple colored, the 2016 Grand Mayne features fragrant kirsch, redcurrant jelly and black plums scents with touches of garrigue, mossy bark and Sichuan pepper. Full-bodied, rich and densely laden with vibrant red and black fruits, it has a plush frame and very long, earth-laced finish.
Lisa Perrotti-Brown, Nov 2018

The 2016 Grand Mayne has a sensual, pure bouquet of lush crushed strawberry fruit mixed with raspberry and rose petals. The oak is very well integrated here, just oozing class. The palate is medium-bodied with succulent tannin, a fine bead of acidity and a smooth, velvety finish that beckons you back for another sip. This is a triumph, one of the best that Jean-Antoine Nony has overseen. - vinous.com, Jan 2019

The 2016 Grand Mayne has turned out beautifully. Fresh, perfumed and nuanced, the 2016 is super-appealing. Sweet red berry, blood orange, mint and flowers add energy to an expressive Saint-Émilion that is texturally rich and also vibrant. I really like the sheer energy of the 2016. This is a wine of real character. - vinous.com, January 2019

An estate spread across two distinct St Emilion terroirs - clay/limestone and sand/clay - Grand Mayne is run by the ancient Bordelais family Nony. Deep, savoury edge to the dark, plum and black cherry fruit. Lovely purity of fruit in a dense, focused style. Cleary a new style and pretty impressive it is too. - April 2017

Solid density of fruit and velvety tannins to this one. Medium to full body, chewy tannins and a fresh finish.

The dusty edge that this sports from the beginning lingers throughout, while the core of plum, anise and blackberry meanders through. It’s ripe but lacks some energy. - James Molesworth (WineSpectator.com, April 2017)

Blackish crimson. Lots of ripe black fruits plus a bit of freshness. Quite zesty and appealing with a beginning, middle and end. Really quite successful and punchy. Lightly sandpapery tannins but long and well balanced. Really quite luscious. With an appetising saltiness on the end. Drink 2023-2038. - jancisrobinson.com, April 2017