Château Séraphine,


  • Decanter: 95


Bottle size: 750 ml,

In stock

“The 2019 Séraphine, the recent addition to the Pomerol landscape courtesy of proprietor Martin Krajewski, was very impressive when I tasted the barrel sample. Now in bottle, it delivers on that promise. It has a gorgeous, pure, lilting bouquet of blackberry, raspberry and light black truffle scents that unfold in the glass. I really appreciate the definition and detail, and the prudent use of new oak (40%). The palate is medium-bodied with fine-grained tannins, a keen thread of acidity, a touch more backbone than a few months ago, and insistent grip on the finish. Traces of black pepper furnish the aftertaste. As I said before, one to watch. Just 2,800 bottles produced. 94 Points” – Neal Martin, VINOUS

Category: SKU: d5e2c0adad50
In The Cellar
One day of cold soak (10ºC) followed by alcoholic fermentation (26-28ºC) for 9-10 days with regular ‘remontage’ and a single ‘delastage’. Post fermentation extended maceration (28ºC) for 3 weeks followed by malolactic fermentation in 300L new oak barrels whilst we also employed a 1000L clay amphora for the first time. We also filled 2 new French oak ‘barrel integrale’ by gravity and directly from the sorting table and positioned them on our oxo-line system. This increases the harmonisation of the oak from the start of the fermentation process and gives the wine more structure. After malolactic fermentation was complete, the wine was racked off its lees into barrel (40% new, 60% second/third-fill) where it will now age for the next 12-14 months

In The Vineyard
We commenced harvest at dawn on the 23rd September picking the old vines at Plince and with a large team and were finished by mid-afternoon. We then continued the following morning 24th September with the old vines at Mazeyres, finishing just before the light faded. The next day 26th September we picked all the young vines at both Plince and Mazeyres and so completed the 2019 harvest in just 3 days. In the winery, the fruit was carefully loaded from small baskets onto a first-sorting table and then de-stemmed using our precision CUBE system followed by a berry hand-sorting table and a gentle crushing before arriving in the fermentation tanks by gravity. The average yield was approximately 35hl/h for the older vines although not all of the fruit will go into the Grand Vin and 25hl/h for the younger vines, which will only enter into the second’ wine.
The wine is an intense deep red, almost black in colour and shows great elegance and finesse with fine aromas of ripe black fruit overlaid by a subtle but expressive evolution of soft and textured smoky notes of wild strawberries, blueberries, black cherries, cassis and a touch of spice. On the palate, the wine is rich and lush and packed with an attractive register of fresh red and black fruits with further delicate hints of chocolate and mocha leading to a nicely balanced notion of juiciness and tension that combines well with the silky soft tannins and delivers striking aromatics.