A perfectly balanced, great Chilean wine from the Aconcagua Valley
Located in the Aconcagua Valley, north of Santiago in Chile, Seña is one of the most iconic wines of South America. The 2017 vintage in this region will be remembered for hot, sunny days with record-breaking average temperatures in August and September. Nevertheless, the high temperatures were moderated by the proximity of the Seña vineyard to the Pacific coast. The harvest began quite early, but yielded fruit of exceptional quality, very healthy and consistently ripe.
A blend of 52% Cabernet Sauvignon, 15% Malbec, 10% Carménère, 10% Cabernet Franc and 8% Petit Verdot, the Seña 2017 is a wine that balances power and elegance. The beautiful ripeness of this Chilean wine is complemented by a certain freshness, promising remarkable ageing potential. The decision on when to begin the harvest was particularly important in this vintage, in order to ensure the right balance between its ripeness and a freshness resulting from a perfectly achieved level of acidity.
Luscious, bright fruit aromas (primarily black fruits) mingle with beautifully integrated empyreumatic notes and floral fragrances in the bouquet of the Seña 2017, a wine whose great stature promises great longevity in the bottle. This is a wine to be cellared for a few years to allow it to fully reveal its character.
Parker : 96+ / 100
Wine Advocate-Parker :
They explained how the 2017 Seña was produced with grapes that were handpicked in the morning and transported to the winery in 12-kilogram boxes for a careful inspection on a double sorting table. The grapes fermented in stainless steel tanks at 25 to 31 degrees Celsius (77 to 88 degrees Fahrenheit), depending on the variety and the level of extraction desired. Three pump-overs were carried out daily during fermentation to rotate the volume of the tank 0.5 to 1.5 times. Total maceration time ranged from 15 to 30 days for the Cabernet Sauvignon, Merlot, Malbec and Carmenère and eight to 12 days for the Petit Verdot, according to the development of each block vinified. The final blend was racked to French oak barrels (67% new) and aged for 22 months, during which time malolactic fermentation and stabilization occurred naturally. They harvested early and managed to keep the same alcohol level as the 2016. This has less aromatic exuberance and is a more serious vintage with good concentration and weight, not as aerial as the 2016. They increased the amount of wine matured in larger 2,500-liter foudres instead of barrique. This is more powerful, structured and concentrated, like a drier version of the 2015, with some grainy tannins, more acidity, more austerity and less primary fruit. The tannins have some grip (the earlier harvest perhaps?) and might need a little bit of time in bottle, and the wine seems to have what it takes to develop nicely in bottle. They produced 120,000 bottles of this. It was bottled in February and March 2019. Just for the record, the varietal breakdown is 52% Cabernet Sauvignon, 15% Malbec, 15% Carmenère, 10% Cabernet Franc and 8% Petit Verdot, reflecting a good year for Carmenère and Cabernet Franc.