Caroline and Xavier Perromat officially took over the Chateau du Mayne in 2012, though the estate has been in the Perromat family for five generations. It was the first property acquired by Jean Perromat, who went on to become the head of the Syndicat des Vignerons de Cérons. The 4 hectare domaine is surrounded by woods, and has a deep gravel soil above a sublayer of limestone rich in marine star-fish fossils. The wines are a reflection of the smallest appellation in Bordeaux - Cérons, a subregion within Graves that also produces sweet botrytis wines, Before taking over the Chateau du Mayne, Xavier worked with his extended family at the domaine, and Caroline worked at Chateau Haut-Bailly. The winemaking reflects their desire to stay true to the tradition of Bordeaux, and create terroir-driven wines that offer great elegance and value.
Sustainable. 55% Cabernet Sauvignon, 45% Merlot from vines averaging 25 years in age. Mixed gravel soil with sand and small stones resting upon a subsoil of oceanic limestone. Vineyards are farmed sustainably with 6000 vines/ha density. Grapes are handpicked and sorted. The winery is gravity flow to allow for gentle handling of the wine. Native yeast fermentation for 20-30 days in small thermo-regulated vats and then aged in 20% new French oak.
75% Sémillon, 25% Sauvignon from mixed gravel soil with sand and small stones resting upon a subsoil of ocean limestone. Grapes are handpicked carefully sorted before being taken to the winery for the crush. Gravity fed grape reception and production. Slow press of complete bunches. Light racking and fermentation in thermo regulated stainless steel tanks. Lees stirring for 4 to 6 weeks. Aged in thermo regulated stainless steel tanks.
Château de Cerons
Coming from 5 hectares of mixed gravel soil with sand and small stones with vines averaging 25 years old. 80% Sémillon 18% Sauvignon 2% Muscadelle. Grapes are handpicked and carefully sorted. Very soft pressing of the botrytised grapes. Fermentation in barrels. Wine is barrel aged for 18 months.