92 –
94 Points: “The 2019 Sérilhan is a total knock out. A rush of grilled herb, inky dark fruit, licorice and menthol notes hit the palate as the 2019 makes a strong opening statement. Deep and virile in feel, the 2019 has so much to offer. It is without question one of the sleepers of the vintage. In a word: impressive.” – Antonio Galloni, Vinous (June 2020)
92 – 93 Points: “A solid core of ripe fruit and
spice here. It’s full-bodied, creamy and chewy. Pretty fruit at the end.” – James Suckling (June 2020)
92 Points: “First year as Cru Bourgeois Superieur, and what a tough year to take advantage of this new classification. But this clearly shows why it deserves it - grip, freshness, blueberry and raspberry fruits layered up with charcoal and gentle smoke. There is austerity, and quite a serious amount of tannin, although they are flexible and silky in style. Alain Raynaud is new consultant at the estate. Drinking Window: 2025 – 2038.” – Jane
Anson, Decanter (May 2020)
91 – 93 Points: “With a deep garnet-purple color, the 2019 Serilhan bursts from the glass with notes of ripe blackcurrants, boysenberries, black raspberries and cedar chest plus nuances of red roses, pencil lead and camphor. The medium-bodied palate shimmers with energy, featuring tons of crunchy black fruit and a finely grained texture, lifted by fantastic tension, finishing long and perfumed. Impressive. Drink dates: 2024 -2040.” – Lisa Perrotti Brown, Robert Parker’s Wine Advocate (June 2020)
FROM THE WINERY
Vineyard area: 12 Ha Average age of the vines: 33 years Terroir / Geology: Saint Estèphe Lieu-dit Aillan, Bocq, Pez et St Corbian Graves of Günz & clay limestone Grape varieties: 54% Merlot 41% Cabernet Sauvignon 5% Cabernet Franc Vinification: Concrete tanks, stainless tanks and wooden tanks Vatting time (fermentation alcoholic + Macération post-fermentaire) : 25 days Macération pré-fermentaire 4 days at 10°C Microbubbling Fermentation malolactic in barrel Stirring of the lees in a barrel during 3 months Concrete tanks, stainless tanks and wooden tanks Vatting time (fermentation alcoholic +
Macération post-fermentaire) : 25 days Breeding: Ageing in oak barrels of which 37% new, 32% 1st wine Et 31% 2nd wine during 15 months Vineyard management: Reasoned agriculture Tilling Manual thin the leaves & green harvest Owner: MARCELIS Didier
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