Check out these fantastic reviews:
Vinous, Antonio Galloni: The 2019 Sérilhan is a total knock out. A rush of grilled herb, inky dark fruit, licorice and menthol notes hit the palate as the 2019 makes a strong opening statement. Deep and virile in feel, the 2019 has so much to offer. It is without question one of the sleepers of the vintage. In a word: impressive. 92-94
Vinous, Neil Martin: The 2019 Sérilhan, attired in a very chic blue label now, conveys real quality on the nose with well defined blackberry, cedar and sous-bois aromas that seem very pure and nuanced. The palate is ripe and succulent on the entry, yet there are genuinely very fine tannins here, lending this Saint-Estèphe a silky texture à la 2016 and a persistent, gratifying finish. Bon vin! 92-94
Wine Advocate (Lisa Perrotti) With a deep garnet-purple color, the 2019 Sérilhan bursts from the glass with notes of ripe blackcurrants, boysenberries, black raspberries and cedar chest plus nuances of red roses, pencil lead and camphor. The medium-bodied palate shimmers with energy, featuring tons of crunchy black fruit and a finely grained texture, lifted by fantastic tension, finishing long and perfumed. Impressive! 91-93
REGION: Saint-Estèphe, Bordeaux, France
BLEND: 60% Cabernet, 40% Merlot
TERROIR: Saint Estèphe Lieu-dit Aillan, Bocq, Pez et St Corbian, Graves of Günz, clay, and limestone.
HISTORY: 20 years ago, this family vineyard property of 20 ha in total in AOC Saint-Estèphe and Haut-Médoc, initiated a “return to its roots” inspired by the vision that Émile Peynaud, founder of modern oenology, had of Saint- Estèphe wines: “lively colour, bright fruit and harmony on the palate”. The resources and methods of renowned growths were used to create a seductive wine: completely picked by hand – meticulous sorting of the grape berries – vinification by plot – haute-couture ageing – special attention paid to the blends.
WINEMAKING: Coming from 33-year-old vines, fermentation takes place in concrete tanks, stainless tanks and wooden vats and includes a 4-day cold maceration. Malolactic fermentation takes place in barrel and includes some stirring of the lees. The wine is aged in oak barrels, of which 37% new, 32% one-wine, and 31% second-wine for 15 months.