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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.
Artigues de Sénéjac, Château Sénéjac's second wine, is classified as a Haut-Médoc appellation. Made from young vines and rigorously selected plots, this wine elegantly embodies the expression and expertise of the Château.
In the glass, it has a deep garnet color. The nose immediately charms with its intensity, blending ripe red and black fruits such as cherry, plum, and blackcurrant with more subtle nuances of finely toasted cocoa, licorice, and sweet spices. On the palate, the attack is supple and fresh, carried by a refined and elegant structure. The mid-palate develops juicy flavors of red and black berries, accompanied by hints of gray pepper, menthol, and toasted wood, which bring complexity and richness. The velvety and fleshy tannins structure the whole, giving it a silky and balanced texture. The savory and persistent finish is marked by a beautiful freshness and a return to red fruits, with a subtle hint of spice.
Technical information
• Vineyard area: 39 hectares
• Soil: Deep gravel
• Grape varieties: 50% Merlot, 41% Cabernet Sauvignon, 9% Cabernet Franc
• Average age of vines: 35 years
• Planting density: 6,600 vines/ha
• Harvest: Mechanical
• Winemaking: In order to select the best grapes, the harvest is destemmed and then sorted directly in the cellar. Winemaking takes place over a period of around thirty days, exclusively in stainless steel vats. This is followed by ageing in French oak barrels for a period of 8 to 10 months.
• Aging: 8 to 10 months in barrels for 30% of the production and 70% in stainless steel vats