Description: The wines of Chateau Rauzan Segla express, first and foremost, the internationally recognosed characteristics of the Margaux terroir: an elegant, fragrant bouquet, lots of taste on the palate, a well-balanced structure and very great elegance. But beyond these recognisable features, there is the individual signature of the Chateau. A deep robe with a sparkle of the future, a texture that is velvet smooth, an elegant palate on which the characteristics of the grapes burst forth, together with touches of violet in some vintages.... Drinking this Classified Growth is indeed a special event.
Robert Parker: Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. Composed of 58% Cabernet Sauvignon and 42% Merlot, this large estate appears to have produced their greatest wine since the 1986. The alcohols came in at 13.9%, and the wine reveals extraordinary density, power, and richness as well as explosive fruit, and terrific acidity, intensity, and power. Yet it tastes like a crisp, delicate Margaux. Yields were 40 hectoliters per hectare. This outstanding 2009 should age nicely for 35-40+ years. (Tasted two times.) Drink: 2010 - 2050.
Jancis Robinson: Published : 07-Apr-2010. Dark crimson. Light and fragrant. Thick on the palate, almost soupy! Should give lots of pleasure – does not need food. One to drink at the bar... Lots of care in tannin management, I would have thought. A wine with real intensity. When to drink : 2016 to 2026.
Wine Spectator: Updated: April 15, 2010. Shows a lovely concentration of currant and blackberry. Hints of vanilla follow through to a full body, with layers of ripe fruit and fine, fruit-coated tannins. I love the ripe and pretty fruit to this. Very fruit-forward. The château cut back on the new wood, and went for a fruitier style. I like that. —J.S.
Stephen Tanzer: May/Jun 10. By Ian D'Agata. (A 58/42 blend of cabernet sauvignon and merlot; 13.9% alcohol) Ruby red. Perfumed aromas of currant, spices and flowers show an intriguing candied quality. Light and lively on the palate, with suave, peppery dark berry and mineral flavors lifted by a spicy element on the back. Finishes long and pure, with noteworthy inner-mouth energy and fragrance. This wine's very polished tannins make it deceptively delicious to taste today, like so many 2009s.
Decanter: Steven Spurrier, Decanter.com, 18.5 pts - "Fine dense red, beautifully poised, naturally concentrated wild roses Margaux nose, superb fragrance that leads to a finely polished palate with great depth and purity, a great vineyard expression, power and finesse all in balance, very good indeed. Drink 2015-35."
Chris Kissack, thewinedoctor.com, 18-19+/20 pts - "The
blend here is 68% Cabernet Sauvignon and 32% Merlot. This has a great depth of fruit on the nose, dark and intense, with sweetly creamed fruit. On the palate a fine clarity of flavour follows, with a well-polished substance, grippy tannins with a velvety edge and moderate acidity. Intense but well integrated, with a savoury edge, and overall well integrated including that creamy fruit character, this is a wine with great potential. A star of the commune in this vintage and again probably a landmark wine for the estate in modern times."
Neal Martin, erobertparker.com, 96-98pts - "Tasted at the chateau and UGC. A blend of 58% Cabernet Sauvignon and 42% Merlot, with 10% vin de presse. The Merlot picked from 22nd to 25th September then 28th September until 1st October. The Cabernet picked 3rd October and from 5th until 11th October (no Cabernet Franc and the Petit Verdot, though ripe, just did not blend well), cropped at 41hl/ha. The nose is well defined, very classic in style with blackberry, black olive, graphite and an intriguing note of woodbines. This is a magnificent Rauzan-Segla, easily the best I have tasted at en primeur. Firstly, it is much more harmonious than usual at this nascent stage, the acidity level is just about perfect, there is a vibrancy that is really enthralling and the poise on the finish ranks alongside that of Chateau Margaux, tasted just before. The finish is very strong, slightly creamy in texture, but also superbly defined and with superb length. Very natural and refine, yet powerful. This may be the best Rauzan Segla that John Kolasa has made. Tasted March 2010."
Tim Atkin, www.timatkin.com, 93 pts - "Benefiting from the inclusion of 11% press wine (albeit in a year when many people found they had more than enough structure without it), this provides further proof of on-going improvements at the château. This is richly oaked, but has the stuffing (even for a Margaux) to cope. Plums, liquorice and sweet tannins are the hallmarks of this fruit-laden wine. 10+ years."
Vinification: The fruit is harvested manually, the must fermented in temperature-controlled stainless steel. The wine will then go into barrel, 60% new each vintage, for up to twenty months, finishing with an egg white fining. The end product is bottled unfiltered.
