Learn everything about Chateau Perenne Cotes de Blaye with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Perenne History, Overview
Chateau Perenne has a long history Bordeaux dating back to the 1700’s. when it was known as Chateau St. Genes. Prior to the French Revolution, the property was inhabited by the order of Monks from Saint-Romain de Blaye Abbey. The actual chateau was constructed in 1870 by the Arnaud family, the owners at the time.
From 1997 to 2004, Bernard Magrez changed the name of the property to Prieure Malesan. In 2002, he debuted a luxury cuvee from the property, La Croix de Perenne.
La Croix de Perenne, the high-end wine of the estate is culled from the best parcels and oldest vines from the much larger Chateau Perenne vineyards The vineyard of Chateau Perenne is also used as the grape source for Chateau Confiance, which is produced in a partnership with the well known, French actor, Gerard Depardieu.
One of the first things Bernard Magrez did after purchasing Chateau Perenne was to bring in Michel Rolland to consult on the winemaking and vineyard management. In May, 2016, the famous Chinese billionaire, Jack Ma, the founder of Alibaba purchased the property for 16 million Euros.
This was the second estate purchased by Jack Ma who bought Chateau de Sours in Entre deux Mers earlier in 2016. Jack Ma is also in the process of creating a negociant company, Cellar Privilege with other Chinese investors. Cellar Privilege is located at Chateau Senailhac. Just a short time later, in 2016, Jack Ma purchased chateau Moulinet in Pomerol.
Chateau Perenne Vineyards, Terroir, Grapes, Winemaking
The 57 hectare vineyard of Chateau Perenne is planted to 85% Merlot, 13% Cabernet Sauvignon, 1% Malbec and 1% Cabernet Franc for the red wine. For the white wine grapes, 2 hectares of vines are planted to 40% Semillon, 30% Sauvignon Blanc and 30% Sauvignon Gris.
The terroir is clay and limestone soils. The fairly large vineyard is almost 1 large block of vines. On average, the vines are 35 years of age. The vineyard is planted to a vine density of 4,500 vines per hectare.
To produce the wine of La Croix de Perenne, vinification takes place in large, French oak tanks. Malolactic fermentation takes place barrel.
The estate produces a high end cuvee, La Croix de Perenne Cuvee d’Exception. Vintages prior to 2003 were sold as La Croix du Prieure. The wine is made from 100% old vine Merlot from their best parcels and aged in a higher percentage of new, French oak barrels. The production is limited as less than 350 cases are produced each year.
Chateau Perenne, the main wine from the estate comes from a 55 hectare portion of the vineyard. The wine is usually made from a blend that mirrors the vineyard plantings. The average annual production is close to 20,000 cases of wine per year.
There is a second wine, Cuvee Girouette. The estate produces a third wine, Chateau Perenne Bernard Magrez La Girouette du Chateau Perenne from a blend that varies, but is on average, 86% Merlot, 12% Cabernet Sauvignon and 2% Malbec.
The white Bordeaux wine, Chateau Perenne Blanc is barrel fermented and aged for an average of 10 months before bottling.
Chateau Perenne also produces a small amount of dry, white Bordeaux wine from a 2.5 hectare parcel of vines that is planted to 40% Semillon, 30% Sauvignon Blanc and 30% Sauvignon Gris.
The Right Bank look alike wine of La Croix de Perenne is best consumed on the young side for its forward, lush, fruits.
When to Drink Chateau Perenne, Anticipated Maturity, Decanting Time
Chateau Perenne is better with at least 1-2 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau offers its Perenne best drinking and should reach peak maturity between 3-8 years of age after the vintage.
Serving Chateau Perenne with Wine, Food, Pairing Tips
Chateau Perenne is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Perenne is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Perenne is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château La Croix de Perenne Wine Tasting Notes
5 Vintages 8,354 Views Sort by Vintage-Rating
|2017||Château La Croix de Perenne (Blaye Côtes de Bordeaux)|
A simple, easy drinking, forward, medium bodied, Merlot-based wine. The texture is soft and the finish is fruity, showing sweet ripe cherries, cocoa and licorice on the back end.
1,761 Views Tasted Apr 26, 2018
|2016||Château La Croix de Perenne (Blaye Côtes de Bordeaux)|
Medium bodied, easy drinking, forward, fresh, clean and fruity, the finish focuses you on its sweet cherries and licorice.
994 Views Tasted Sep 21, 2019
Medium bodied, forward, easy to drink and like, this is a great example of a crowd pleaser, with its open, fruity, soft textured style.
1,326 Views Tasted Apr 29, 2017
|2013||Château Perenne Blanc (Blaye Côtes de Bordeaux)|
Light, refreshing, easy drinking summer quaffer with a grapefruit and honeysuckle character that should be consumed in its youth.
1,589 Views Tasted Feb 4, 2018
|2010||Château La Croix de Perenne (Blaye Côtes de Bordeaux)|
La Croix de Perenne Cuvee d'Exception is a 100% Merlot based wine made in a forward, open, ripe, early drinking, luscious style that offers a lot of pleasure in its licorice, espresso bean, cocoa and black cherry youth.
1,336 Views Tasted Jan 2, 2015
|2009||Château La Croix de Perenne (Blaye Côtes de Bordeaux)|
La Croix de Perenne Cuvee d'Exception is a lush, ripe, round, supple, forward wine that will deliver its licorice and black cherry sensations best on the young side of life.
1,348 Views Tasted Oct 28, 2014