Château Rauzan-Ségla 2009

Château Rauzan-Ségla 2009

Château Rauzan-Ségla
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CHANEL purchased Château Rauzan-Ségla in April 1994 and immediately started a full renovation programme. The vineyard has been drained — a 15-kilometre network is now in place, two parcels of Petit Verdot were planted and three hectares of vines were grafted over with Merlot.

Today, 51 hectares are in production for an average total production of 200 000 bottles – Château Rauzan-Ségla and its second wine, Ségla. The winery has been adapted and large vats progressively replaced by smaller capacities – matching the parcels' sizes. From the 2004 picking on, grapes will be sorted on two 10-metre long vibrating tables, so that each single berry is checked before entering the vats.

Maturation cellars have been completely renovated and a new room built for the bottling-labelling machines – making Château Rauzan-Ségla fully independent for the entire production process. And thanks to a renovation carefully carried out according to the original plans of 1904, the Château itself looks again as it used to one century ago. After three and a half centuries, Château Rauzan-Ségla has now gained all the required assets to remain true to its reputation.

Notes and Reviews

Robert Parker (93+)

A classic Margaux, this blend of 57% Cabernet Sauvignon and 43% Merlot reveals a dense plum/blue/purple colour in addition to a sumptuous perfume of subtle new oak interwoven with underbrush, black currants, black raspberries, spring flowers, and a hint of dusty, loamy soil.

Medium- to full-bodied with sweet but abundant tannin, and beautiful purity, texture and equilibrium, the 2009 Rauzan-Ségla will provide enjoyable drinking over the next three decades. About the only thing controversial about the 2009 Rauzan-Ségla will be the label designed by Chanel's artistic director, Karl Lagerfeld, for the estate's 350th anniversary.

Product Details

Vintage 2009
Grape Varieties Cabernet Sauvignon, Merlot
Viticulture Conventional
Type Red
Age of Vines 25 years old
Vinification 6-8 days' fermentation and 10-14 days' maceration in stainless-steel vats
Elevage 18-20 months in oak barrels (65% new oak)
Production 100,000 bottles
Soil Type Gunzian gravel