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Chateau Senejac 2010

Bordeaux Red Blends from Haut Medoc, Bordeaux, France
  • WE93
  • JS92
13.5% ABV
  • RP93
  • JS93
  • D91
  • JS93
  • RP91
  • WE91
  • RP90
  • JS90
  • WE91
  • JS90
  • WS90
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3.9 11 Ratings
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3.9 11 Ratings
13.5% ABV

Winemaker Notes

This wine is characterized by a deep color, almost black in its younger years. The expressive nose shows aromas of black fruits and spices. In the mouth has intensity while remaining smooth and civilized with its fine tannins. This is a charming and distinguished wine to drink young to its fullness and fruit, or even better to age slowly to find the characteristics of its terroir.

Critical Acclaim

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WE 93
Wine Enthusiast
This chateau is under the same ownership as Saint-Julien's Chateau Talbot. The wine is firm, fruity, rich and concentrated, showing all the best qualities of 2010. There is a complex array of black fruits which are sustained by the firm, solid tannins. Cellar Selection.
JS 92
James Suckling
Really ripe almost jammy sweet fruit with raspberries, black currant and vanilla. Some fresh citrusy notes too. Full on the palate with ripe fruit and soft texture. Fine smooth tannins and good length. This chateau always makes serious wine. Drink from 2016.
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Chateau Senejac

Chateau Senejac

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Chateau Senejac, Haut Medoc, Bordeaux, France
2010
A former Baronial home, the first known owner of Chateau Senejac was in the sixteenth century, a rider, Nicolas de Blois, who married Jeanne Fleix, lady Blanquefort. No doubt does one he planted a vineyard from this century. In the seventeenth century, a great hunter, Marshal d'Ornano, Governor of Guyenne, took possession of the field. in mid-nineteenth century, Senejac vinified the equivalent of 100 000 bottles, much less today. Nobles and gentry, then succeeded at the head of the property that was bought in 1860 by the Earl of Guigne. New impetus to raise the vineyard up to the best Medoc crus was given since its acquisition in 1999 by Lorraine Cordier, also owner of Chateau Talbot, Grand Cru Classe Saint Julien. Following the death of Lorraine Cordier in 2011, the property was taken over by his sister Nancy Bignon Cordier.

The vineyard stretches its Sénéjac ridges on a plateau overlooking the town of Pian. The 37 hectares of vines in one piece are planted on gravelly soils typically deep Médoc.

The vines are composed of 48% Cabernet Sauvignon, 11% Cabernet Franc, 37% Merlot and 4% Petit Verdot. In 1983, the entire vineyard was drained and part of the priests fishponds to allow a better flow of surface waters. The vineyards are maintained in the traditional manner and are subject to the most attentive care.

Haut Medoc

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

BATSENEJAC_2010 Item# 122348

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