Seignouret Monopole Bordeaux Seignouret Frères & Cie 1966
The 1966 Seignouret Monopole is a French wine produced by Seignouret Frères & Cie, a historic merchant house founded in 1830. Bottled in Bordeaux, this specific vintage is described as structured and classic, achieving a score of 90 points.
The wine originates from Bordeaux, a world-renowned wine region in southwestern France that has been exporting wine since the Middle Ages. Situated by the Atlantic Ocean in the Gironde department, the area benefits from a maritime climate. The Atlantic, along with the Gironde estuary and the Garonne and Dordogne rivers, provides a crucial temperature-regulating effect. The region's highly varied soils, which include gravel, clay, limestone, and sand, allow winegrowers to cultivate grape varieties perfectly adapted to specific local conditions. Traditionally, the left bank of the Gironde is dominated by Cabernet Sauvignon grown on gravelly soils, while the right bank is the domain of Merlot and Cabernet Franc.
Classified under the Appellation Bordeaux Contrôlée, this designation represents the foundational classification that covers the entire geographical area of Bordeaux, reflecting the broad and traditional wine style of the region. The wine holds an alcohol content of 11% and was historically distributed by the exclusive Italian importer Ditta Sposetti, located in Genoa.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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