Cru Bourgeois Supérieur

Following 20 years in the high-tech industry segment, essentially for US vendors, Didier Marcelis took over the family property (9,5ha by then) in early 2003. Château Serilhan had been created in 1982 by Didier’s grandfather, then managed by his parents. He 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”.

Anxious to preserve its environment and sensitive to new consumer expectations, in 2013 Château Sérilhan committed itself to certification at “High Environmental Value Level 3” (HVE3), validated in 2018.
Efforts in this direction are continuing in 2020, with a bee hive set up at the heart of the property, to encourage the return of pollination to the commune of Saint-Estèphe.

Dr Alain Raynaud has joined the team as consultant oenologist. Since the 2019 vintage, he has worked on the blends in particular, for Château Sérilhan in Saint-Estèphe.
On the occasion of its twentieth anniversary, the estate is renewing the Château Sérilhan label for the 2019 vintage. 

This winter, the estate is taking inspiration from the old Saint-Estèphe tradition of “retour des Indes”, which at the time consisted in transporting Médoc wines by boat from Bordeaux to the south-east ports of the Indian Ocean (Coromandel Coast). This time, Château Sérilhan’s objective is to explore its export potential in India, in Delhi, Mumbai and Bengaluru, in coordination with representatives of the Place and to complement its traditional markets to which the Château remains loyal.

Vineyard area
12 Ha
Average age of the vines
33 ans
Terroir / Geology
Saint Estèphe Lieu-dit Aillan, Bocq, Pez et St Corbian Graves of Günz & clay limestone
Grape varieties
54% Merlot 41% Cabernet Sauvignon 5% Cabernet Franc
Concrete tanks, stainless tanks and wooden tanks Vatting time (fermentation alcoholic + Macération post-fermentaire) : 25 days Macération pré-fermentaire 4 days at 10°C Microbubbling Fermentation malolactic in barrel Stirring of the lees in a barrel during 3 months Concrete tanks, stainless tanks and wooden tanks Vatting time (fermentation alcoholic + Macération post-fermentaire) : 25 days
Ageing in oak barrels of which 37% new, 32% 1st wine Et 31% 2nd wine during 15 months
Vineyard management
Reasoned agriculture Tilling Manual thin the leaves & green harvest
Administrative name



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