Type

Red Wine

Appelation

Graves

Variety

50% Cabernet Sauvignon
50% Merlot

The Mayne Graves red is an equal blend Cabernet Sauvignon and Merlot from the historic Perromat vineyards in Cérons.

Viticulture

Vineyard name

Graves

Soil type

Mixed gravel soil with sand and small stones resting upon a subsoil of oceanic limestone.

Vines planted in1990s

Vineyard size4 ha total

Vinification

Fermentation in thermo-regulated concrete vats under Bioprotection (avoiding sulfites). Cold maceration for 2 to 3 days before fermentation. Vinification for 20 days. Gentle extraction work by successive pumping over. Running off and decanting followed by malolactic fermentation in concrete vats.

ElevageFrench oak barrels for 12 months – 50% new barrels – 50% barrels previously used for one vintage.

Harvest typeHand Harvested

Additional info

UPC Code Bottle794020260345

Downloads

Packshot Label Tech-sheet

More about
the producer

Château du Mayne

Founded in 2012

4 hectares

Caroline and Xavier Perromat officially took over the Chateau 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 is comprised of 4 hectares of vines 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 tr...

Red Wine

Graves

50% Cabernet Sauvignon50% Merlot

The Mayne Graves red is an equal blend Cabernet Sauvignon and Merlot from the historic Perromat vineyards in Cérons.

Graves

Mixed gravel soil with sand and small stones resting upon a subsoil of oceanic limestone.

Fermentation in thermo-regulated concrete vats under Bioprotection (avoiding sulfites). Cold maceration for 2 to 3 days before fermentation. Vinification for 20 days. Gentle extraction work by successive pumping over. Running off and decanting followed by malolactic fermentation in concrete vats.

50% Cabernet Sauvignon
50% Merlot