Château Calvimont has always been part of the historic Château de Cérons estate in Bordeaux, with a heritage dating back to the Marquis de Calvimont in the late 18th century. In 2012, Xavier and Caroline Perromat took over both estates, purchasing the property from Xavier’s parents and beginning a new chapter rooted in tradition but guided by fresh vision. The wines of Château Calvimont are made from specific plots that have always belonged to the Cérons estate, grown on a gravel plateau over limestone that overlooks the Garonne River—an ideal terroir for Sémillon, Cabernet Sauvignon, and Merlot. Viticulture is sustainable, and winemaking in the gravity-fed cellar is precise and intentional, resulting in elegant, restrained wines with a distinctive mineral character and beautiful balance.

The Perromat family has long followed a formal environmental management system, and since 2019, all their estates are certified under the HVE (High Environmental Value) programme. The renovated winery is built across several levels, allowing for gravity-fed vinification in both concrete and stainless-steel vats. Thermo-regulation ensures precision across red and white wine production. Winemaker Xavier Perromat remains committed to showcasing the essential character of Cérons—fresh fruit, fine minerality, and soft, elegant tannins.

This white blend of 50% Sauvignon Blanc, 40% Sémillon, and 10% Sauvignon Gris is a beautiful reflection of that approach. Grapes were hand-harvested in late September, whole-bunch pressed and fermented in stainless steel, with lees stirring over 4–6 weeks to enhance depth and texture. The wine was then aged for six months on fine lees in temperature-controlled tanks, completely unoaked to preserve purity and freshness.

Delicate and aromatic on the nose, it offers subtle herbaceous notes alongside ripe, fleshy fruit. The palate is bright and structured with gentle complexity, a clean mineral finish, and the added weight and longevity brought by the Sémillon component. A white Bordeaux that’s ready to enjoy now, but equally capable of developing beautifully in bottle.

A natural pairing for grilled whole sea bream served with homemade mayonnaise and a fresh tomato salad—simple, seasonal fare that lets the wine’s texture and vitality shine.