Wine Article
2004 Seña
Last edited on 5/2/2008 by Eric
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Seña’s mission is to produce a world-class wine that captures the essence of the best grapes and terroir from the Aconcagua Valley. To achieve this, the winemaking team crafts Seña through a blend of six of the classic red varietals: Cabernet Sauvignon, Merlot, Carmenère, Cabernet Franc, Petit Verdot and Malbec. Cabernet Sauvignon provides the structure while the other varieties add a subtle grace and elegance that classify Seña as a complex world-class wine.
The grapes for Seña are sourced from Seña Hillside vineyards within the Aconcagua Valley. The morning fog present at the estate and the potentially slower maturation patterns produce intense and distinctive fruit aromas that heighten the complexity of the blend.
Fruit for Seña is hand harvested into 15 kilo flats in mid-march to late April. Upon arriving at the winery, the grapes undergo a careful berry-by-berry selection. The lots are gently crushed and then fermented at 26º to 28º Celsius. A total maceration of 25 to 35 days occurs at 18º Celsius. The wine is then aged in medium-toast new French oak barrels. We use barrels from different coopers including, Taransaud, Demptos, Sylvain, Radoux, and, Vicard. Lots are kept separate during barrel ageing until the final blend is made.
The wine is bottled in February of each year until the final blend is made.
Composition : 51% Cabernet Sauvignon
35% Merlot
6% Carmenère
5% Cabernet Franc
3% Petit Verdot
Alcohol : 14.5% by volume
Ph : 3.49
Residual Sugar : 2.40 g/l
Total Acidity : 3.70 g/l
VINEYARDS
The grapes for Seña 2004 were sourced from our Aconcagua Valley Seña Hillside Vineyard, located 41 km from the Pacific Ocean. Grapes from the best of the Aconcagua Valley lots were added to complement the blend. This region features an extended dry season with moderately warm summer days cooled by soft afternoon breezes that blow in from the Pacific Ocean. The high day-night temperature differential (20°C/68°F) in the weeks before harvest trigger a high concentration of anthocyanins, resulting in wines with a very intense colour. The Seña Hillside Vineyard, which covers 350 hectares (865 acres), was initially planted with 6 hectares (14.8 acres) of Merlot and 10 hectares (24.7 acres) of Cabernet Sauvignon in 2000. The vineyards are situated on a hillside with north east solar exposure, in a range of between 290 to 500 meters (950-1640 ft.) above sea level. This gives each vineyard site its own mesoclimate, producing wines with distinctively different characters. The colluvial loam soils have a high percentage of stones (from 50 to 80%), which provides excellent drainage conditions that allow for well balanced canopies.
Altitude:
Seña Vineyard: 395 metres/1,295 feet above sea level..
Climate:
Mediterranean with winter rainfall and a long dry season.
VINTAGE NOTES
Picking Dates:
Cabernet Sauvignon: 3rd & 4th week of April
Merlot: 4th week of March and 1st week of April
Carmenere: 5th of May
Historic Averages:
Heat Summation (Oct-Apr): 1,712 degree days (19º C/66.2ºF cut-off)
Mean Temperature (Oct-Apr): 19ºC/66.2ºF
Temperature Oscillation (Oct-Apr): 19.5ºC/67.1ºF
Rainfall (year round): 280 mm (11 inches)
The 2003-2004 seasons brought harsher conditions than in 2002-2003. Chilean vines are well accustomed to high temperature variations, with warm days cooled by soft afternoon breezes that blow inland from the Pacific Ocean to produce chilly nights. This season, however, the mean temperature (October to April) in the Seña Vineyard was 1.7ºC/3.1ºF higher than the average level of 20.7ºC (69.3ºF), the heat summation was 110 degree days higher than the historic average, and in March temperatures rose from their usual 28-30ºC (82-86ºF) to 33-35ºC (91-95ºF). This high temperature condition diminished the intensity and concentration of the fruit and may have stagnated physiological activity, adversely affecting tannin ripeness. The quality of the 2004 wines was ultimately good, with this season’s unique conditions reflected in their personality, style and typicity. Unlike the 2003 wines, which were notable for their great structure and potency, this season’s offerings are more complex, subtle and elegant rather than robust. The complexity and notes of cedar, tobacco, spices and black fruit over ripe red fruit in our Seña 2004 are enhanced by the addition of Carmenère and Cabernet Franc to the blend, which deliver sweetness and structure, respectively.
The March-April rainfall of nearly 70 mm (2.8 inches) was unusually high for this region at this time of year. However, timely organic treatments and appropriate canopy management to improve solar exposure and air circulation in the fruit zone allowed us to reach harvest with healthy fruit. The grapes reached their ideal ripeness between late March and late April, depending on the clone and site.
WINEMAKING
To maximise quality, the fruit is hand-harvested exclusively in the morning and brought to the winery in 14 kg (31 lb.) boxes. The grapes are carefully selected on sorting tables and all plant material, leaves and stems are removed to avoid any vegetal character and to strengthen the fruity intensity in the final blend. The grapes are fermented in stainless steel tanks at temperatures ranging from 24° to 32°C (75-90°F), depending on the variety, the desired level of extraction and seasonal conditions (microbiological load, alcohol potential). During fermentation, 3 pumpovers are performed each day at 0.5 to 1.5 times tank volume, depending on the degree of extraction desired. Total maceration time varies from 20 to 40 days, according to the development of each individual lot. Afterwards the wine is racked to 100% new French oak barrels from a range of top French coopers, for eighteen months, where a good part of the malolactic fermentation was achieved.
WINEMAKER’S COMMENTS
Our Seña 2004 reflects this year aromas of black fruits mixed with notes of tobacco and cedar, complemented by black olives, nutmeg and light touches of black pepper. Seña 2004 is elegant on the nose and the palate. It has a good attack, with tannins that provide structure with outstanding elegance and complexity. The black fruit combines with notes of violet and wood-inspired caramel, while the finish leaves a long, lingering sensation. This wine is delightful today, but will improve in the bottle over the next years for even greater pleasure in the future. Decanting is suggested.
The grapes for Seña are sourced from Seña Hillside vineyards within the Aconcagua Valley. The morning fog present at the estate and the potentially slower maturation patterns produce intense and distinctive fruit aromas that heighten the complexity of the blend.
Fruit for Seña is hand harvested into 15 kilo flats in mid-march to late April. Upon arriving at the winery, the grapes undergo a careful berry-by-berry selection. The lots are gently crushed and then fermented at 26º to 28º Celsius. A total maceration of 25 to 35 days occurs at 18º Celsius. The wine is then aged in medium-toast new French oak barrels. We use barrels from different coopers including, Taransaud, Demptos, Sylvain, Radoux, and, Vicard. Lots are kept separate during barrel ageing until the final blend is made.
The wine is bottled in February of each year until the final blend is made.
Composition : 51% Cabernet Sauvignon
35% Merlot
6% Carmenère
5% Cabernet Franc
3% Petit Verdot
Alcohol : 14.5% by volume
Ph : 3.49
Residual Sugar : 2.40 g/l
Total Acidity : 3.70 g/l
VINEYARDS
The grapes for Seña 2004 were sourced from our Aconcagua Valley Seña Hillside Vineyard, located 41 km from the Pacific Ocean. Grapes from the best of the Aconcagua Valley lots were added to complement the blend. This region features an extended dry season with moderately warm summer days cooled by soft afternoon breezes that blow in from the Pacific Ocean. The high day-night temperature differential (20°C/68°F) in the weeks before harvest trigger a high concentration of anthocyanins, resulting in wines with a very intense colour. The Seña Hillside Vineyard, which covers 350 hectares (865 acres), was initially planted with 6 hectares (14.8 acres) of Merlot and 10 hectares (24.7 acres) of Cabernet Sauvignon in 2000. The vineyards are situated on a hillside with north east solar exposure, in a range of between 290 to 500 meters (950-1640 ft.) above sea level. This gives each vineyard site its own mesoclimate, producing wines with distinctively different characters. The colluvial loam soils have a high percentage of stones (from 50 to 80%), which provides excellent drainage conditions that allow for well balanced canopies.
Altitude:
Seña Vineyard: 395 metres/1,295 feet above sea level..
Climate:
Mediterranean with winter rainfall and a long dry season.
VINTAGE NOTES
Picking Dates:
Cabernet Sauvignon: 3rd & 4th week of April
Merlot: 4th week of March and 1st week of April
Carmenere: 5th of May
Historic Averages:
Heat Summation (Oct-Apr): 1,712 degree days (19º C/66.2ºF cut-off)
Mean Temperature (Oct-Apr): 19ºC/66.2ºF
Temperature Oscillation (Oct-Apr): 19.5ºC/67.1ºF
Rainfall (year round): 280 mm (11 inches)
The 2003-2004 seasons brought harsher conditions than in 2002-2003. Chilean vines are well accustomed to high temperature variations, with warm days cooled by soft afternoon breezes that blow inland from the Pacific Ocean to produce chilly nights. This season, however, the mean temperature (October to April) in the Seña Vineyard was 1.7ºC/3.1ºF higher than the average level of 20.7ºC (69.3ºF), the heat summation was 110 degree days higher than the historic average, and in March temperatures rose from their usual 28-30ºC (82-86ºF) to 33-35ºC (91-95ºF). This high temperature condition diminished the intensity and concentration of the fruit and may have stagnated physiological activity, adversely affecting tannin ripeness. The quality of the 2004 wines was ultimately good, with this season’s unique conditions reflected in their personality, style and typicity. Unlike the 2003 wines, which were notable for their great structure and potency, this season’s offerings are more complex, subtle and elegant rather than robust. The complexity and notes of cedar, tobacco, spices and black fruit over ripe red fruit in our Seña 2004 are enhanced by the addition of Carmenère and Cabernet Franc to the blend, which deliver sweetness and structure, respectively.
The March-April rainfall of nearly 70 mm (2.8 inches) was unusually high for this region at this time of year. However, timely organic treatments and appropriate canopy management to improve solar exposure and air circulation in the fruit zone allowed us to reach harvest with healthy fruit. The grapes reached their ideal ripeness between late March and late April, depending on the clone and site.
WINEMAKING
To maximise quality, the fruit is hand-harvested exclusively in the morning and brought to the winery in 14 kg (31 lb.) boxes. The grapes are carefully selected on sorting tables and all plant material, leaves and stems are removed to avoid any vegetal character and to strengthen the fruity intensity in the final blend. The grapes are fermented in stainless steel tanks at temperatures ranging from 24° to 32°C (75-90°F), depending on the variety, the desired level of extraction and seasonal conditions (microbiological load, alcohol potential). During fermentation, 3 pumpovers are performed each day at 0.5 to 1.5 times tank volume, depending on the degree of extraction desired. Total maceration time varies from 20 to 40 days, according to the development of each individual lot. Afterwards the wine is racked to 100% new French oak barrels from a range of top French coopers, for eighteen months, where a good part of the malolactic fermentation was achieved.
WINEMAKER’S COMMENTS
Our Seña 2004 reflects this year aromas of black fruits mixed with notes of tobacco and cedar, complemented by black olives, nutmeg and light touches of black pepper. Seña 2004 is elegant on the nose and the palate. It has a good attack, with tannins that provide structure with outstanding elegance and complexity. The black fruit combines with notes of violet and wood-inspired caramel, while the finish leaves a long, lingering sensation. This wine is delightful today, but will improve in the bottle over the next years for even greater pleasure in the future. Decanting is suggested.