Bordeaux

Cérons Liqoureux

Château du Mayne

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Type

White Wine

Appellation

Cérons

Variety

80-90% Sémillon
05-10% each of Sauvignon Blanc & Muscadelle; exact blend varies by vintage

Perfect for dessert wine lovers; among one of the only domaines to produce under the Cérons micro-appellation of Bordeaux noble rot wine, Xavier and Caroline offer a wide selection of vintages for this cuvée.

Viticulture

Soil type

Clay-gravel soils; the vineyard sits upon an oceanic limestone subsoil.

Vinification

Botrytized grapes are hand-harvested and successively sorted in the fields. Slow pressing and settling. Fermentation in barrels.

ElevageÉlevage from 18 months up to 3 years according to the vintage.

Harvest typeHand Harvested

More about
the producer

Château du Mayne

Founded in 2012

4 hectares

Caroline and Xavier Perromat officially took over the Château du Mayne in 2012, though the estate has been in the Perromat family for several 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 domaine comprises four hectares of vines surrounded by woods, and has a deep gravel soil above a sublayer of limestone rich in marine starfish 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 Château du Mayne, Xavier worked with his extended family at the domaine, and Caroline worked at Château Haut-Bailly. The winemaking reflects their desire to stay true to the tradit...

White Wine

Cérons

80-90% Sémillon05-10% each of Sauvignon Blanc & Muscadelle; exact blend varies by vintage

Perfect for dessert wine lovers; among one of the only domaines to produce under the Cérons micro-appellation of Bordeaux noble rot wine, Xavier and Caroline offer a wide selection of vintages for this cuvée.

Clay-gravel soils; the vineyard sits upon an oceanic limestone subsoil.

Botrytized grapes are hand-harvested and successively sorted in the fields. Slow pressing and settling. Fermentation in barrels.

80-90% Sémillon
05-10% each of Sauvignon Blanc & Muscadelle; exact blend varies by vintage