Sena 2014 Vina Sena

Tasting Note Sena 2014

Initial aromas of blackcurrant and black plum give way to hints of graphite, cedar, and dried herbs that immediately bring to mind Carmenère. The acidity reflects the influence of the Pacific’s cool climate. The tannins are rich yet refined, with Petit Verdot adding deep, peppery nuances to the finish. The palate is full-bodied without being heavy, and the finish reveals a minerality reminiscent of the iron-rich soil characteristic. Decant it, and you can enjoy it right away.

Grape Varieties

In the 2014 vintage, Cabernet Sauvignon (approximately 60%) takes center stage, imparting blackcurrant flavors and a tannic backbone to the wine. Carmenère (approx. 16%) adds spice and depth of dark fruit, setting Senya apart as a Chilean wine. Other varieties:

• Malbec (approx. 11%) — contributes color and a flavor reminiscent of plum pulp;
• Merlot (approx. 7%) — softens the mid-palate;
• Petit Verdot (approx. 5%) — lends the wine lightness and peppery nuances.

Cellaring Potential

This wine is best enjoyed from now until around 2032. The tannic structure derived from the Cabernet and Petit Verdot varieties, combined with the acidity brought by the Pacific Ocean climate, gives this wine the potential for long-term aging. Store at a constant temperature of 12–14 °C. Over the next 10 years, the aromas of cedar and tobacco are expected to deepen, and the fruit flavors are expected to evolve from cassis to dried plums.

About Vina Sena

Chile's first cult wine started with a road trip. In 1991 Eduardo Chadwick spent a week showing Robert Mondavi around Chile's wine regions, and Mondavi's advice was to make something in the classic Bordeaux style. Four years of searching led to hillsides above the town of Ocoa in the Aconcagua Valley, 40 kilometres from the Pacific, where cool ocean air keeps an otherwise warm valley in check. Viña Sena's first vintage was 1995. Then came 2004: in a blind tasting the 2001 finished ahead of Château Margaux, Château Lafite Rothschild and Château Latour. Chadwick became sole owner in 2005, the year biodynamic farming began here. Around 40 hectares of vines on weathered granite and volcanic rock, Cabernet Sauvignon leading a Bordeaux blend, roughly 5,000 cases a year. Look to 2005, 2009, 2018 and 2021.

Terroir & Climate

Since the soil, composed of weathered granite, colluvial deposits, and volcanic rock, drains quickly, the Seña vines send their roots deep into the ground to access water and nutrients. On the hills above Ocoa in Aconcagua Valley, located about 40 kilometers from the Pacific, mornings are dry and clear, while temperatures drop in the afternoon, allowing the fruit to retain its acidity even after it has fully ripened. The 350-hectare estate includes approximately 42 hectares of vineyards, which have been cultivated using biodynamic farming methods since 2005.

Winemaking

Harvesting is done by hand, and the grapes are sorted and destemmed before fermentation. Fermentation takes place mostly in stainless steel tanks, with a small share in wooden vats. Aging takes place in French oak barrels for approximately 18 to 22 months, primarily in new barriques, with some use of foudres (large oak casks) to add texture without imparting a strong oak aroma to the fruit. This is precisely why Seña offers a sense of structure rather than a strong oak aroma. Francisco Baettig has been refining this style for over 20 years.

Food Pairing

Grilled beef is the most classic pairing, and for Chile, asado, short ribs grilled over charcoal and seasoned only with salt, is the perfect match. Slow-roasted lamb shoulder seasoned with cumin also pairs well, as the fat helps mellow the tannins in Cabernet Sauvignon. Other foods that pair well with Seña include:

• Aged Parmesan, or hard Cheddar cheese
• Charred eggplant and bell peppers, which blend well with the herbal notes of Carménère