# Château Siran (2019)

- **Producer:** Château Siran
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** violet, rose, cherry, blackberry, blackcurrant, plum, black pepper, vanilla, cedar, chocolate, smoke, tobacco, leather, forest floor

## About this wine

Château Siran is a historic estate in the Margaux appellation of Bordeaux, managed by the Miailhe family since 1859. Uniquely independent, the estate famously declined to submit for the 1855 Classification and later renounced its Cru Bourgeois Exceptionnel status to forge its own path. Siran is highly regarded for its high proportion of Petit Verdot, which thrives on the estate's warm gravel soils, adding a distinctive spicy character. The 2019 vintage marks the family's 160th anniversary at the estate, celebrated with a special screen-printed bottle.

## Interesting facts

- The 2019 vintage features a collectible, screen-printed black and gold bottle celebrating the Miailhe family's 160th anniversary at the estate.
- Underneath the chateau lies a lead-lined nuclear bunker built in the 1980s, now used as a secure cellar for historic vintages.
- In the 19th century, Siran belonged to the grandparents of painter Henri de Toulouse-Lautrec, who declined to enter the 1855 Classification.

## Food pairing

The wine's robust structure, high tannins, and vibrant acidity require rich, protein-heavy dishes to soften the tannic grip. Earthy components like mushrooms and truffles mirror the wine's complex mineral and forest floor undertones, while the high acidity cuts through the richness of roasted meats.

## Wine making process

The 2019 vintage was harvested manually in small crates with strict double sorting on vibrating tables. Fermentation took place parcel-by-parcel in 37 thermo-regulated stainless steel vats and 6 concrete vats. Post-fermentation maceration was kept relatively short (18 to 24 days) at 28–30°C to preserve a silky tannic structure. Malolactic fermentation occurred primarily in vats, with a portion in barrels. The wine was aged for 12 to 14 months in fine-grained French oak barrels, with approximately 35% to 50% new oak, under the guidance of consulting oenologist Hubert de Boüard.