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Artigues de Sénéjac 2015

Bordeaux - Haut-Médoc - Château Sénéjac
$63.95

Format et conditionnement

In stock
Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Sauvignon 41%
Cabernet Franc 9%
Merlot 50%
Château Sénéjac

Château Sénéjac

Ancient 16th-century barony, the Sénéjac vineyard, which stretches across the plateau overlooking the commune of Pian, is owned by Nicolas de Bloys.

In 1999, Lorraine Cordier, also owner of Château Talbot - Grand Cru Classé de Saint-Julien, acquired Domaine and gave it new impetus, raising the vineyard to the level of the best Médoc crus. On his death, his sister Nancy Bignon-Cordier and her family took over the running of Domaine.

Artigues de Sénéjac is the Second wine of Château Sénéjac. A true showcase of Château, it is made from young vines as well as carefully selected parcels.

Critics Artigues de Sénéjac 2015.

James Suckling
93/100
Vinous - A. Galloni
87/100
Wine Advocate
87/100

Description Artigues de Sénéjac 2015.

This wine presents itself to us in an attractive, brilliant ruby color. The nose is clean and complex. Notes of red fruits such as strawberry and raspberry mingle with freshness, as do black fruits. The toasty dimension of barrel ageing, which becomes apparent after aeration, is well blended and therefore quite discreet. On the palate, the attack is frank and suave, the body is full-bodied and the finish, on the fruit, is crisp. The tannins are velvety and the fruit aromas gourmand.

Technical information

- Vineyard area: 39 ha
- Soils: Deep Graves
- Varietals: 50% Merlot, 41% Cabernet Sauvignon, 9% Cabernet Franc
-Average age of vineyard: 35 years
- Planting density: 6600 vines/ha
- Harvesting: Mechanical
- Wine-making: In order to select the best berries, the harvest is destemmed and then sorted directly in the winery. Vinification takes place over around thirty days, exclusively in stainless steel vats. This is followed by aging in French oak barrels for 8 to 10 months.
- Maturation: 8 to 10 months in barrels for 30% of production and 70% in stainless steel tanks
- Degree: 13.5%

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