Château Séraphine – Vintage 2017

 
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Grape Variety: 1.2 hectares of Merlot
Alcohol: 13.5% by Volume
RS: Less than 2g/l
Production: Less than 1000 bottles

HARVEST

We commenced harvest on 6th September hand-picking the fruit at Plince into small baskets, which were then transferred to the winery for cold storage (16°C) overnight. 

Early the next morning the fruit was carefully placed onto the first sorting table and then de-stemmed using our precision CUBE system with second selection by hand before being dropping directly into a fermentation tank. All of the fruit processing was done by hand and by gravity. 

We then waited until 26th September to complete harvest, picking the remaining parcel at Mazeyres and then moved to pick the remaining rows at Plince. Once again, the fruit was stored overnight in the winery and hand-processed the next morning. Our yields were down by 60% of what is regarded as normal in Pomerol.

VINIFICATION

One day of cold soak (10°C) followed by alcoholic fermentation (26–28°C) for 9/10 days with regular ‘remontage’ and ‘pigeage’ and a single ‘delestage’. 

Post fermentation extended maceration (30°C) for 3 weeks followed by malolactic fermentation in 300L French oak barrels (50% new, 50% second-fill) and then aged in barrels for 12–14 months.

TASTING NOTE (February 2018)

The colour of the wine is dark red, almost black and shows great elegance and finesse with aromas of fine fresh black fruit overlaid with subtle smoky notes of wild strawberries, blackberries, cherries and cassis, with just a touch of spice and white pepper.

On the palate, the wine is velvety soft, displaying rich silky tannins well supported by a further impressive register of red and black fruits running through the core, with delicate hints of chocolate and mocha that combine well to present a long, pleasant and persistent finish.

Martin Krajewski - Proprietor


Château Séraphine – Vintage 2018

 

Grape Variety: 1.2 hectares of Merlot
Alcohol: 13.5% by Volume
RS: Less than 2g/l
Production: Less than 2400 bottles

VINIFICATION

One day of cold soak (10°C) followed by alcoholic fermentation (26-28°C) for 9-10 days with regular ‘remontage’ and a single ‘delestage’. Post fermentation extended maceration (28°C) for 3 weeks followed by malolactic fermentation in 300L French oak barrels (50% new, 50% second fill) and then aged in barrels for 16 months. We also filled 2 new french oak ‘barrel integrale’ by gravity and directly from the sorting table and positioned them onto our oxo-line system, which increases the harmonisation of the oak from the start of the fermentation process and gives the wine more structure.

HARVEST

2018 was a complicated, unusual and varied vintage with extraordinary amounts of winter rain followed by a humid early growing season but an exceptionally long, hot, dry summer, which produced perfect harvest conditions. The potential for greatness was clear, despite the obvious early risk in such humid conditions of mildew, which was more widely spread than any other vintage this century. Achieving the correct balance was the key to success and the late cold spell in early spring and the continued cool nights made up for the mild winter and provided the acidity and structure needed to accommodate the intense fruit and alcohol. Ultimately, the result of individual estates success will be defined by the timing and delivery of their vineyard management decisions and the winemaking techniques applied. However, we consider that the wines produced at Château Séraphine in 2018 show great potential and much promise for the future. 

We commenced harvest on 19th September hand-picking the fruit at Plince into small baskets, which were then transferred to the winery where the fruit was carefully placed onto the first sorting table and then de-stemmed using our precision CUBE system. 

That was followed by a second selection by hand before passing directly into the fermentation tank. All of the fruit processing was done by hand and by gravity. 

We then continued harvest on 20th September, picking the parcel at Mazeyres and once again, the fruit was processed immediately. 

The average yield for the two parcels of vines was approximately 35hl/h which is regarded as fairly normal in Pomerol, although not all of the fruit will go into the Grand Vin.

TASTING NOTE (February 2019)

The colour of the wine is dark red, almost black and shows great elegance and finesse with aromas of fine fresh black fruit overlaid with subtle smoky notes of wild strawberries, blackberries, cherries and cassis, with just a touch of spice and white pepper.

On the palate, the wine is velvety soft, displaying rich silky tannins well supported by a further impressive register of red and black fruits running through the core, with delicate hints of chocolate and mocha that combine well to present a long, pleasant and persistent finish.

Martin Krajewski - Proprietor