"A rising star in Pomerol"
-- Jane Anson, Decanter, May 2017
Chateau Séraphine’s winemaking philosophy is to guide the wines and not manipulate them in any way. The intention behind their ‘handsoff’ approach in the winery is to allow the wines to become what they want to
become that shows a real vintage variation along with a sense of terroir. All winemaking processes and techniques are done in a non-intrusive manner. The fruit, which is handpicked into small baskets, is whole-bunch sorted
then de-stemmed onto a manual berry-sorting table. No pumps are used during fermentation, just 100% gravity. Classic fermentation methods with only moderate extraction are needed to get the finest tannins and texture.
An extended maceration typically follows. Winemaker Charlotte Krajewski also prefers to work with the ‘barrel integrale’ method, again working by gravity and then all the malolactic fermentation is completed in 300L barrels.
She believes that the integration of the wood is much better for the style and objective that they seek in terms of finesse and elegance. The racking of barrels is only done when necessary. The real work Chateau Séraphine
maintains is, of course, done in the vineyard where they have practices in place that aim for the highest quality fruit possible. The gentle winemaking steps that follow are intended to preserve the integrity of the fruit and encourage the finest expression of Chateau Séraphine’s Pomerol estate.
The allure of Pomerol’s deeply special soils that produce some of world’s best Merlots of all time is undeniable. Chateau Séraphine fully embraces what their land has to offer and gently farms two distinctly different vineyard parcels in a way that supports their most pure offering now, and for future generations. This means having sustainable and adaptable viticulutural practices that match the health and maturity of the vineyards. They accomplish this by carefully observing any small seasonal developments or changes to the climate and then employing their best efforts to meet the requirements of the current growing year. All soil work is done by horse, whilst the canopy management, de-budding, crop thinning and de-leafing are all meticulously carried out by hand to protect and maintain the correct yields and enhance quality. Harvest is conducted according to a precise analysis of key indicators, the ripeness of the fruit and the experience of the Chateau Seraphine team.