75% Sémillon, 25% Sauvignon Blanc. Soil: Mixed gravel soil with sand and small stones resting upon a subsoil of ocean limestone. Grapes are handpicked at their prime maturity and are carefully sorted before being taken to the winery for the crush. Gravity feed 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. Bottled at the Château. Vintage notes: Despite a very wet spring followed by a summer drought, meticulous work in the vineyard helped achieve an optimal maturity for the berries.
About the Producer
Xavier and Caroline Perromat bought Château de Cérons in June 2012. The château has been built beginning of the 18th century, and was the residence of the Marquis de Calvimont, political and military family from Normandy. It was often visited by the Duc de Richelieu, Minister of Louis XV. With the purchase came Château du Mayne, which Xavier and Caroline are renting. Xavier had been working in Château de Cerons with his father Jean Perromat since 1981 (the Perromat family has been in the Bordeaux region since the 16th century) and Caroline had been working at Château Haut-Bailly, Cru Classé de Pessac Léognan, for 15 years.
Now they are focusing their efforts on the management of the vineyard, the planting of Merlot vines surrounding the château and the renovation of the cellar (new equipment and temperature control system). In April, they decided to open the property to the public, which coincided with the inauguration of “La Route des Vins de Graves."
Farming practices: certified HEV (High Environmental Value).
Château du Mayne