Sena 2017 Vina Sena

Tasting Note Sena 2017

First impressions: notes of black currant and ripe plum. The aromas of graphite and cedar, resulting from 22 months of aging in French oak barrels, are complemented by rich flavor nuances of tobacco and dark chocolate, reminiscent of the Carmenère variety. The palate is rich and full-bodied, yet not heavy. The tannins are dense and refined, while the acidity, brought by the cool nights of Aconcagua, lends the wine a sense of lightness. The finish is long, with subtle hints of iron. If you plan to open the bottle right away, we recommend letting the wine “breathe” for about an hour.

Grape Varieties

The blend of grape varieties in the 2017 vintage is approximately as follows:

• Cabernet Sauvignon 52%: the wine’s backbone, black currant aroma, structure
• Malbec 15%: aroma and notes of dark fruits
• Carmenère 15%: a variety symbolic of Chile, with aromas of tobacco and spices
• Petit Verdot 8%: lightness and floral aromas
• Cabernet Franc 10%: fullness and richness in the mid-palate

Five Bordeaux varieties grown on the granite hills of Aconcagua. In this region, Cabernet retains its freshness compared to the warmer Maipo region, while on the northern slopes, Carmenère ripens to its full potential.

Cellaring Potential

The wine is perfect now and can be enjoyed without any issues until 2036. Store at a temperature of 12–14 °C. As it matures, the blackcurrant aroma is expected to gradually give way to notes of leather, tobacco, and cedar.

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