Originally owned by the grandparents of post-impressionist French artist Henri de Toulouse-Lautrec, Château Siran is currently owned by the Miailhe family after its acquisition in January of 1859. Patriarch of the Miailhe family, Elie Miailhe was a successful wine broker when he acquired the estate. The property was passed down to Elie’s descendants, though it wasn’t until fifth-generation owner William-Alain and wife Brigitte took over the estate in 1978 where the château received an upgrade with the hiring of their first consulting oenologists: Émile Peynaud, Guy Guimberteau and then Jacques Boissenot. In 2007, their son Édouard assumed control of the estate, making important investments to restructure and modernize the vineyard, the vat room, the arrival of the harvest, the aging cellar, the tasting rooms, the shop and the cellar. Today, consulting oenologist Hubert de Boüard, of Angélus fame, is helping Édouard usher Château Siran on its own unique and singular path to excellence. The 25-hectare vineyards are planted to Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc in sandy-gravel soils.

The S de Siran is the Merlot-dominant, second label from Château Siran. Grown on the same gravelly plateau as the estate's Grand Vin, the S de Siran — a blend of 89% Merlot and 9% Cabernet Sauvignon, finished with Petit Verdot — is sourced from Siran's younger vines. The wine pours a vivid ruby red with a light garnet rim, bursting from the glass with captivating aromas of red and black stone and bramble berry fruits underlain with hints of violets, sandalwood and graphite. The medium-bodied palate is packed with crunchy rasp- and blackberries, juicy plum and Morello cherry flavors. Those pure fruit flavors are complemented by an light, earthy spice note of crushed white peppercorn. Vibrant acidity and firm, fine-grained tannins support this magnificent Margaux to a long finish that exhibits exquisite depth and complexity. This Bordeaux is the perfect of accompaniment to grilled lamb chops or classic roast beef tenderloin.