Winery Profile

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.

“The wines of Chateau du Mayne reflect a passion for Cérons and the Graves region. Even the first time you try them, they taste intimate and familiar, like something you have enjoyed for a long time.” Josh Adler, Paris Wine Company


Graves Rouge: 55% Cabernet Sauvignon, 45% Merlot from vines averaging 35 years in age with 6000 vines/ha density. Mixed gravel soil with sand and small stones resting upon a subsoil of oceanic limestone.  Vineyards are farmed using a lutte raisonnée philosophy. 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 temperature control concrete tanks and then aged in 20% new French oak.


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