Senillé

Senillé is a French term used in winemaking to describe a wine exhibiting characteristics associated with premature oxidation and aging. It suggests that the wine has developed flavors and aromas that are typically found in much older wines, even though it is relatively young.

Common characteristics associated with a senillé wine include:

• Oxidative notes: Flavors and aromas such as bruised apple, sherry-like qualities, or nutty nuances, indicating excessive exposure to oxygen.
• Loss of freshness: Diminished fruit character and overall vibrancy. The wine may taste tired or flat.
• Browning or dulling of color: Particularly noticeable in white wines, which may take on a deeper yellow or amber hue. Red wines may exhibit a brick-like or brownish tinge.
• Maderized flavors: Flavors reminiscent of Madeira wine, which is deliberately oxidized during its production.

The condition of becoming senillé can be caused by various factors, including:

• Faulty closure: Corks that are not properly sealed or have degraded can allow excessive oxygen ingress.
• Poor storage conditions: High temperatures and fluctuations in temperature can accelerate oxidation.
• Bottling issues: Improper bottling techniques or equipment can introduce oxygen into the wine.
• Inherent wine instability: Some wines may be more prone to premature oxidation due to their varietal characteristics, winemaking processes, or lower levels of sulfur dioxide (SO2).

A wine deemed senillé is generally considered flawed, as it does not represent the intended characteristics of the wine at its age.