Haut-Medoc

2015

50% Cabernet Sauvignon 

35% Merlot

11% Cabernet Franc

4% Petit Verdot

Region: Bordeaux 

ESTATE HISTORY 

Château Sénéjac, located in the southern Haut-Médoc commune of Le Pian-Médoc, dates back to the 16th century and was held by the de Guigné family for nearly 140 years before being acquired in 1999 by Nancy Bignon-Cordier. Part of the historic Cru Bourgeois classification, the estate modernized its cellars, shifted toward organic farming, and brought on expert consultant Éric Boissenot, culminating in a highly regarded 2015 vintage—a warm, cabernet-driven blend (~50% Cabernet Sauvignon, 35% Merlot, 11% Cabernet Franc, 4% Petit Verdot) praised for its rich cassis fruit, supple tannins, and excellent balance.

TERROIR

41-hectare outcrop of deep Quaternary gravel over clay subsoils, providing exceptional natural drainage and heat retention for ripening Cabernet. Situated in Le Pian-Médoc near Margaux, the vineyard benefits from a temperature-moderating maritime climate and is framed by 110 hectares of surrounding woodland, which creates a rich biodiverse ecosystem that supports the estate's organic and biodynamic farming.

VITICULTURE

Château Sénéjac practices sustainable and environmentally conscious farming certified with High Environmental Value (HVE Level 3). The estate manages its 41 hectares using integrated viticulture—incorporating organic and biodynamic principles—with high-density planting (6,600 vines per hectare), plot-by-plot canopy management, and minimal intervention to preserve soil health and protect the natural forest ecosystem surrounding the property.

WINEMAKING

The harvested grapes undergo parcel-by-parcel vinification in temperature-controlled stainless steel vats to preserve purity of fruit. Malolactic fermentation takes place in oak barrels, followed by 12 to 15 months of aging in French oak casks (roughly 30% to 33% new), blending the modern extraction techniques overseen by consultant Éric Boissenot with traditional Left Bank aging for a refined, balanced structure.

TASTING & FOOD PAIRINGS 

The 2015 vintage displays aromas of blackcurrant, dark plum, graphite, and subtle cedar, delivering a medium-bodied palate of vibrant dark fruit, fine-grained tannins, and fresh acidity. Its classical structure pairs exceptionally well with roasted lamb, grilled ribeye, venison, roast duck, and aged hard cheeses like Comté or Gouda.