2017 Seña Valle de Aconcagua Viña Seña

DKK 1.195,00
pr. stk. v/6 stk. 1.434,95   pr. stk.

Anmeldelser (3)

99 point
96 point
96 point

Seña er skabt i samarbejde mellem Robert Mondavi fra Californien og Eduardo Chadwick, der er en af Chiles mest kendte winemakers - et joint venture, der startede i januar 1995 med det formål at skabe en verdensklassevin i Chile. I dag ejes Seña af Viña Errazuriz, som Eduardo Chadwick står bag.""

  • 96P Tim Atkin Chile Special Report 2020:" Seña has always been the most international of Eduardo Chadwick's trio of premium reds, partly reflecting its genesis as a joint venture with the Mondavis. But it, too, has shifted in style over recent vintages. Yields were very low in 2017, but this is not an overly concentrated, effortful wine. Picked almost three weeks earlier than usual, it's a very polished cuvée of Cabernet Sauvignon with 48% Malbec, Carmenère, Cabernet Franc and Petit Verdot. Showing layers of berry fruit, cedarwood, vanilla spice and tannic grip, it's concentrated yet balanced with impressive freshness and vibrancy and top notes of violets and wild herbs. One of the best Señas yet. 2022-30"
  • 99P - James Suckling:" The aromas of blackberries, cedar, sandalwood and black tea are compelling. Black olives. Rosemary and sage undertones. Full-bodied, rich and powerful Seña with impressive and powerful tannins, yet harmony and balance. Fruit-forward. Lightly chewy. Fresh and energetic wine in a hot year. Broad-shouldered."
  • Robert Parker: " They explained how the 2017 Seña was produced with "grapes that were handpicked in the morning and transported to the winery in 12-kilogram boxes for a careful inspection on a double sorting table. The grapes fermented in stainless steel tanks at 25 to 31 degrees Celsius (77 to 88 degrees Fahrenheit), depending on the variety and the level of extraction desired. Three pump-overs were carried out daily during fermentation to rotate the volume of the tank 0.5 to 1.5 times. Total maceration time ranged from 15 to 30 days for the Cabernet Sauvignon, Merlot, Malbec and Carmenère and eight to 12 days for the Petit Verdot, according to the development of each block vinified. The final blend was racked to French oak barrels (67% new) and aged for 22 months, during which time malolactic fermentation and stabilization occurred naturally." They harvested early and managed to keep the same alcohol level as the 2016. This has less aromatic exuberance and is a more serious vintage with good concentration and weight, not as aerial as the 2016. They increased the amount of wine matured in larger 2,500- liter foudres instead of barrique. This is more powerful, structured and concentrated, like a drier version of the 2015, with some grainy tannins, more acidity, more austerity and less primary fruit. The tannins have some grip (the earlier harvest perhaps?) and might need a little bit of time in bottle, and the wine seems to have what it takes to develop nicely in bottle. They produced 120,000 bottles of this. It was bottled in February and March 2019. Just for the record, the varietal breakdown is 52% Cabernet Sauvignon, 15% Malbec, 15% Carmenère, 10% Cabernet Franc and 8% Petit Verdot, reflecting a good year for Carmenère and Cabernet Franc."
  • Druesorter : 55% Cabernet-sauvignon, 20% Malbec, 12% Petit verdot, 8% Carménère, 5% Cabernet Franc
  • Fadlagring: 22 mdr på franske egefade (73% nye), heraf 12% på foudres (2500 L fade)