SINCE 1850
THE HEIGTS OF GRAVES
Located in Mazères, south of Bordeaux, Château Beauregard Ducasse stands out for its unique geographical setting. The estate sits at the highest point of the Graves appellation, at an altitude of 113 meters.
It is on this singular terroir of gravel, sand, and clay that wines of remarkable freshness
are crafted. Here, the south-facing slopes and sunny exposure ensure optimal ripening of the grapes.
SEVEN GENERATIONS OF PERROMAT
The story began in 1850 with Albert Duran. Later, his granddaughter Marie-Laure married winemaker Jacques Perromat and together they helped the vineyards flourish.
Today, their son Albert Perromat represents the 7th generation. He embodies a new generation of winemakers: committed, responsible, deeply engaged, and ready to push
boundaries.
THE ORGANIC TRANSITION
At Beauregard Ducasse, respect for the environment is a day-to-day reality. The property has been certified High Environmental Value since 2017.
Driven by conviction, Albert transitioned the vineyard to Organic Farming, achieving certification in 2024. This environmental consciousness is nothing new: Albert's grandfather, an amateur beekeeper and nature enthusiast already tended to his beehives across the estate with the changing seasons.
THE SIGNATURE OF GRAVES
The soil is a true mosaic: a blend of gravel, sand, and clay.
These nutrient-poor, well-draining soils force the vines to drive their roots deep into the earth. The result is undeniable: wines with an elegant structure and beautiful minerality. An uncompromisingly pure expression of the terroir.
CHÂTEAU BEAUREGARD DUCASSE
TERROIR
Graves, sables et concrétions ferrugineuses sur une croupe exposée au sud.
Graves, sands and ferruginous concretions on a south-facing slope.
CÉPAGES
50% Merlot, 40% Cabernet Sauvignon, 10% Petit Verdot.
VINIFICATION
Traditionnelle, éraflage total, macération préfermentaire à froid, cuvaison longue (20 à 30 jours).
Traditional, total destemming, cold pre-fermentation maceration, long vatting (20 to 30 days).
ÉLEVAGE
12 mois en fûts de chêne français.
12 months in French oak barrels.
DÉGUSTATION
Vin équilibré, fruits rouges présents, tanins fondus et finale "explosive" grâce au Cabernet. À accorder avec des viandes rouges en sauce, du parmentier de canard, gibier ou fromages. Servir à 16/18°C.
Balanced wine, red fruits present, melted tannins and "explosive" finish thanks to Cabernet. Pair with red meats in sauce, duck parmentier, game or cheeses. Serve at 16/18°C.
TERROIR
Graves, sables et concrétions ferrugineuses sur une croupe exposée plein sud.
Graves, sands and ferruginous concretions on a south-facing slope.
CÉPAGES
50% Sauvignon, 50% Sémillon
VINIFICATION
Macération pelliculaire, fermentation intégrale en barrique.
Skin maceration, full fermentation in barrels.
ÉLEVAGE
Élevage sur lies avec bâtonnage pendant 8 mois.
Aging on lees with stirring for 8 months.
DÉGUSTATION
Robe jaune pâle, bouquet de fruits exotiques avec des notes beurrées et briochées. Idéal avec des fruits de mer, poissons grillés ou en apéritif. Servir entre 10 et 12°C.
Pale yellow color, bouquet of exotic fruits with buttery and brioche notes. Ideal with seafood, grilled fish or as an aperitif. Serve between 10 and 12°C.
TERROIR
Graves, sables et concrétions ferrugineuses sur une croupe exposée au sud.
Graves, sands and ferruginous concretions on a south-facing slope.
CÉPAGES
50% Sauvignon, 50% Sémillon
VINIFICATION
Pressurage pneumatique, fermentation à 18°C.
Pneumatic pressing, fermentation at 18°C.
ÉLEVAGE
Élevé 8 mois en cuve inox pour garder la fraîcheur.
Aged 8 months in stainless steel vats to maintain freshness.
DÉGUSTATION
Robe jaune pâle, nez expressif, bouche sur les fruits à chair blanche (pomme, poire, pêche) et notes minérales. Idéal avec des fruits de mer, salades ou terrines de crustacés. Servir à 10/12°C.
Pale yellow color, expressive nose, palate of white fruits (apple, pear, peach) and mineral notes. Ideal with seafood, salads or crustacean terrines. Serve at 10/12°C.
TERROIR
Graves, sables et concrétions ferrugineuses sur une croupe exposée au sud.
Graves, sands and ferruginous concretions on a south-facing slope.
CÉPAGES
60% Merlot, 40% Cabernet Sauvignon
VINIFICATION
Vinification traditionnelle, éraflage total, macération préfermentaire à froid et cuvaison longue (20 à 30 jours).
Traditional vinification, total destemming, cold pre-fermentation maceration and long vatting (20 to 30 days).
ÉLEVAGE
80% en cuve inox pendant 12 à 18 mois et 20% en barrique.
80% in stainless steel vats for 12 to 18 months and 20% in barrels for complexity.
DÉGUSTATION
Robe foncée et brillante, arômes affirmés de fruits rouges et notes épicées. Tanins élégants et bonne persistance. Idéal avec du gibier, rôtis, plats en sauce ou fromages à pâte persillée. Servir à 16/18°C.
Dark and brilliant color, assertive aromas of red fruits and spicy notes. Elegant tannins and good persistence. Ideal with game, roasts, dishes in sauce or blue cheeses. Serve at 16/18°C.
