Pierre Perrin has always been interested in the world and culture of wine. Armed with an oenology degree from the University of Dijon, Perrin has interned and worked for Ets J P Moueix in Libourne and their other châteaux in the Bordeaux region, such as Pétrus. Perrin has had intensive training in all aspects of winemaking from the understanding of the terriors to various grafting techniques. Aside to production, Perrin has also managed the business aspects of the Perrin wine stable. Perrin is also known as a competent winemaker from the way different grape varietals are blended to produce astoundingly complex yet well-balanced wines that are the highlight of the Beaucastel labe.