Château Serilhan
AOC Saint-Estèphe
ORIGINS – TERROIR
In 2003, and after 20 years working in the high tech trade, Didier Marcelis took over the family domaine which was founded in 1982 by his grandfather Louis Merlet and later managed by his parents. Situated in the West of Saint-Estèphe, in the heart of the Médoc region, the domaine has undergone significant redevelopments. Didier Marcelis has enlisted the help of talented winemakers: Philippe Lespy and then Bernard Franc as technical directors and Hubert de Boüard as consultant. He has expanded the vineyards from 9 to 24 hectares including Château Moutinot and Château Mignot (the domaine’s 2nd and 3rd wines), replanted around a hundred parcels and renewed the barrel stocks and cellar facilities. This work is now bearing its fruits and Château Sérilhan has established a reputation as one of the most prestigious and respected Cru Bourgeois. The domaine’s dedicated owner-winemaker seeks to produce a fresh, fruity and harmonious wine.
This profile is inspired by the book “Œnologue dans le siècle” by Emile Peynaud which described the wines of Saint-Estèphe in the 1930’s.
Wine is an eternal renewal…The vineyards are composed of several parcels situated on the seductively named lieux-dits of Marbuzet, Boc and Pez. They are planted in outstanding terroirs composed of Gunz gravel, clay and limestone.
VINIFICATION
Cultivation: sustainable pruning methods, increase in foliage surface area, tillage, biochemical profiling of the parcels, grassing, organic compost, thinning, lightening and leaf stripping. Manual harvests, sorting of vibrating tables and de-stemming. Traditional parcel vinification in wooden, cement and stainless steel vats with pumping over, rack and return and cap-punching. Cold pre-fermentation maceration for several days, inerted using dry ice. De-vatted using a pneumatic press. Malolactic fermentation partially in barrels. Vinified entirely in 40 oak barrels.
Aged for 18 months in Bordeaux barrels, a third of which are replaced every year.
GRAPE VARIETIES
Cabernet Sauvignon 53%, Merlot 42%, Cabernet Franc 5%
TASTING NOTES
Surprisingly deep purple colour. Intense, aromatic nose of black fruits, coffee and vanilla.
Rich, dense and fleshy palate dominated by ripe fruits and black cherry. Underpinned by delicate, well-rounded tannins.
FOOD & WINE PAIRING
This wine is ideal served with a sirloin steak in red wine sauce, roast veal, roast pigeon or strong-flavoured cheeses such as Epoisses.
SERVICE
17°C.
Ideal drinking years: from 2016 to 2019.
Ageing potential: until 2022.
AWARDS FOR THE 2012 VINTAGE
Robert Parker 87-88/100
Wine Enthusiast 90-92/100
James Suckling 87-88/100
Decanter 16.25/20
Dried sausages
