Vignobles Mayard Chateauneuf du Pape Wine, Complete Guide

Learn everything about Vignobles Mayard Chateauneuf du Pape with wine tasting notes, wine, and food pairing tips, best vintages, a history of the property, information on the vineyards, and winemaking. If you want to read about other important wineries and winemakers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Vignobles Mayard History, Overview

Vignobles Mayard has a long history in the Southern Rhone Valley that dates back to 1898, the year the estate was created. The vineyards were replanted after the Phylloxera crisis destroyed much of Europe’s vines.

While the family of Gratien Mayard immigrated to America following the devastation of their vineyards, Gratien Mayard remained in Chateauneuf du Pape.

The son of Gratien Mayard, Alphonse Mayard founded Clos du Calvaire, which earned fame as they were one of the first wineries in Chateauneuf du Pape to produce, bottle, and sell wine under their own name.

To celebrate that fact, the Mayard family created a special wine as an homage to their achievement. Vignobles Mayard is still owned by the direct descendant of the founder today and is managed by Marie Louise and Alphonse Mayard.

Vignobles Mayard Vineyards, Wines, Winemaking

Vignobles Mayard is a large estate with 43 hectares of vines in the Chateauneuf du Pape appellation. Their vineyards include 8 hectares of vines planted in the famous La Crau lieu-dit.

40 hectares are used for red wine grapes. 3 hectares are reserved for the growing of white Chateauneuf du Pape grape varieties. Vignobles Mayard also owns a small parcel of vines in the Cotes du Rhone appellation. As well as being wine producers, the Mayard family also owns a negociant company.

Vignobles Mayard completed a massive renovation of their wine-making facilities, cellars, offices, and tasting room in 2011. That same year, Vignobles Mayard brought in Philippe Cambie to help consult on their winemaking and vineyard management.

Vignobles Mayard produces 3 red Chateauneuf du Pape wines and 1 white Chateauneuf du Pape wine.

Vignobles Mayard Clos du Calvaire is a blend of 80% Grenache, 10% Syrah and 10% Cinsault from vines that are 40 years of age on average. The terroir is galets and limestone. The wine is aged in cement vats. Close to 3,500 cases are produced each vintage.

Vignobles Mayard Domaine du Pere Pape is produced from a blend of 60% Grenache, 20% Syrah, 15% Cinsault, and 5% Mourvedre. The vines are more than 50 years of age on average. The wine is aged in foudres for 12-18 months before bottling. The annual production is close to 5,500 cases per vintage.

Vignobles Mayard Domaine du Pere Pape In The Groove is clearly the most interesting, or oddest wine I have seen in ages. The wine is exactly the same as the regular Pere Pape, except that one of the vats was vinified with a waterproof speaker in the vat allowing the wine to listen to Jazz whilst fermenting for a 45 day period of time.

Vignobles Mayard La Crau de Ma Mere is their top wine. The blend is usually 60% old vine Grenache, 30% Mourvedre, and 10% Syrah. As you can surmise, the vines are planted in the famous La Crau vineyard.

The grapes are 100% destemmed. The wine is aged in foudres for 12-18 months before bottling. The Mourvedre and Syrah can be aged in French oak barrels while the Grenache is always aged in foudres. Production is close to 750 cases per year.

Vignobles Mayard Chateauneuf du Pape Blanc Crau de Ma Mere is a blend of 30% Grenache Blanc, 30% Clairette, 30% Bourboulenc, 8% Roussanne and 2% Picpoul. The wine is aged in a combination of 50% stainless steel tanks and the remainder is aged in French oak barrels and demi-muids.

When to Drink Vignobles Mayard, Anticipated Maturity, Decanting Time

Vignobles Mayard can be enjoyed on the young side. Young vintages can be decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Vignobles Mayard is usually better with 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 5-15 years after the vintage.

Serving Vignobles Mayard with Wine, Food Pairing Tips

Vignobles Mayard is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Vignobles Mayard is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue, and cassoulet. Vignobles Mayard is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant, and tomatoes.

The white wine of Vignobles Mayard is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.

http://www.vignobles-mayard.fr/en