Sena 2017 Vina Sena

Tasting Notes

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.

The Producer

The history of “Seña” began in 1991, when Eduardo Chadwick accompanied Robert Mondavi on a road trip through various regions of Chile. Mondavi’s advice was clear: “If you want Chile to appear on the world wine map, make wines in the Bordeaux style.” Over the next four years, a search for the optimal plots was conducted, and the first vintage was released in 1995. At the 2004 Berlin Wine Tasting, the 2001 “Seña” came second, beaten only by the 2000 Château Lafite Rothschild and finishing ahead of Château Margaux and Château Latour, which cemented its reputation once and for all. Since no other Chilean winery has achieved such success, our store continues to include wines from this winery in its selection.

Terroir & Climate

The “Seña” vineyards are located in the hilly terrain above Ocoa, about 40 kilometers inland from the coast. Thanks to their relatively close proximity to the coast, every afternoon the vineyards are swept by cool air from the Pacific Ocean, carried by the Humboldt Current, which lowers the temperature. Without this breeze, the valley would be too hot to produce high-quality wine. The soil is a mixture of weathered granite, colluvial deposits, and volcanic rock; it is well-drained, which encourages the grapevines’ roots to penetrate deeply. It is precisely this stress that gives the wine its structure and freshness. Since 2005, biodynamic farming methods have been used here.

Winemaking

The grapes are harvested by hand, after which they are sorted and destemmed. Fermentation takes place mainly in stainless steel tanks, while a portion of the grapes is fermented in concrete tanks. Stainless steel preserves the pure flavor of the berries, while concrete imparts a moderate texture to the wine without the influence of oak. Aging lasts 18 to 22 months in French oak barrels. New barriques (225-liter Bordeaux barrels) are primarily used, while some of the wine is aged in foudres (large oak barrels). The use of foudres is a wise decision in this case. It gives the wine structure without overpowering the fruity notes with aromas of vanilla or toasted bread.

Food Pairing

Tannins require fats and proteins to balance them out. Here are a few dishes that pair well with this wine:

• Chilean “asado”: beef ribs roasted over charcoal. Their smoky aroma pairs perfectly with Carmenère
• “Cordero al palo”: lamb on a spit. A classic pairing typical of this region
• “Côte de bœuf” with shallots. A simple and straightforward pairing
• Hard cheeses, such as aged “Manchego.” Their umami softens the tannins

Serve at 17 °C. Decant the wine one hour before serving. Allow extra time for this, especially with the 2022 vintage.