Everything about Vignobles Mayard Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers 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 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 a hommage to their achievement. Vignobles Mayard is still owned by 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 lieux 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 wine making 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 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.
Serving and Decanting 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. Young vintages can be popped and poured, or decanted for an hour so. 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 best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Vignobles Mayard is also good with Asian dishes, hearty fish courses like tuna, mushrooms 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.
Vignobles Mayard Wine Tasting Notes
6 Vintages 6783 Views Sort Vintage Rating
2014 Vignobles Mayard Cuvée du Père Pape ( Châteauneuf-du-Pape)
A success for the vintage, the wine is medium bodied, finesse styled, and shows a strong kirsch note, spicy red fruits and pepper in its already open and drinkable character. The wine was made from a blend of 60% Grenache, 20% Syrah, 15% Cinsault and 5% Mourvedre.
Jun 23, 2016points - Tasted 837 Views
2014 Vignobles Mayard Clos du Calvaire ( Châteauneuf-du-Pape)
Medium bodied, soft, forward, fresh, sweet, round, textured wine that is going to be ready to drink on release. The red berry filled wine leaves you with a spicy, black raspberry note in the finish.
Jun 23, 2016points - Tasted 984 Views
2013 Vignobles Mayard Domaine du Père Pape ( Châteauneuf-du-Pape)
Baked cherries and spice, with soft textures and a forward attitude, ending with a splash of kirsch and pepper accompanied by lush textures.
Sep 8, 2015points - Tasted 1087 Views
2013 Vignobles Mayard La Crau de ma Mère ( Châteauneuf-du-Pape)
Flashy, lusty, red fruits, with freshness and a peppery, floral, thyme and cherry nose, this is tasty from start to finish. This wine was a new discovery for me. I'm looking forward to tasting future vintages of it.
Sep 8, 2015points - Tasted 1147 Views
2013 Vignobles Mayard Clos du Calvaire ( Châteauneuf-du-Pape)
With a nice shot of fresh, sweet cherries in the nose, this forward, silky, smooth medium bodied wine.
Sep 8, 2015points - Tasted 1250 Views
2012 Vignobles Mayard La Crau de ma Mère ( Châteauneuf-du-Pape)
Medium bodied, forward, fresh blend of 60% Grenache, 30% Mourvedre and 10% Syrah delivers a spicy, floral, black raspberry and thyme infused character that drinks well young.
May 19, 2016points - Tasted 1478 Views