Learn everything about Chateau Rauzan Segla Margaux Second Growth, Bordeaux producer with wine tasting notes and wine with food pairing tips. Learn all the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Rauzan Segla History, Overview
Chateau Rauzan-Segla has a long and interesting history dating all the way back to 1661. On September 7, Pierre Desmezures de Rauzan became the new owner of The Noble House of Gassies, from the de Gascq family. At the time, Pierre de Rauzan was well versed in the Bordeaux wine world. He was already the manager of Chateau Margaux. He remained with Chateau Margaux for 2 more years before joining Rauzan Segla full time. He returned to Chateau Margaux a few years later. Believe it or not, he also maintained the same responsibilities at Chateau Latour. If that was not enough, he later purchased the e vineyards that make up what we know today as Pichon Lalande and Pichon Baron in Pauillac!
In 1692, after Pierre de Rauzan’s death, his three sons shared the family holdings in Margaux. The Pauillac properties passed to his younger daughter Therese. This event eventually led to the creation of the Pichon Longueville Baron estate in Pauillac.
The beginning of the 18th century sparked the division between Rauzan Segla and Rauzan Gassies. The second brother, known as Sieur de Gassies began making his wine separately from his two brothers. This practice continued for decades. Obviously, that caused too much friction. Eventually, the estates separated. By the end of the 18th century, the wines of Rauzan Segla had become famous all over the world. Thomas Jefferson, who went on to become the third President of the United States ordered 10 cases of Rauzan Segla after visiting Bordeaux in 1787. At that time Thomas Jefferson declared Rauzan Segla was truly at the top of the Second Growths.
After belonging to the same family for two centuries, in 1866, Rauzan Segla was sold to Mr Eugene Durand-Dassier, for 730,000 Francs. In 1903, Frederic Cruse, the son in law of Eugene Durand-Dassier, took over the management of Rauzan Segla. Frederic Cruse deserves the credit for building the present chateau that replaced the old Chartreuse styled chateau. Construction of the chateau was completed in 1904.
After the frost of 1956, because of the heavy damage inflicted to the vines, much of the Left Bank vineyard for Chateau Rauzan Segla needed replanting. The fermentation vats demanding replacing as well. Due to the massive amount of money required to manage the estate, in 1960, the Melson family sold Rauzan Segla to a British shipping company, John Holt Ltd.
Chateau Rauzan Segla, The Modern Era
In 1983, Rauzan Segla hired Professor Emile Peynaud as their consulting oenologist. By 1986, after an extensive renovation, Chateau Rauzan Segla was once again a modern, state of the art winery with 20 new, stainless steel, fermentation vats and new, modernized cellars. Chateau Rauzan Segla benefited from these huge investments for a few years before encountering new financial issues. For Chateau Rauzan Segla, this was a good thing as the estate was sold by Brent Walker to the owners of Chanel, the Wertheimer brothers in April 1994.
Once the sale was finalized, Chateau Rauzan Segla immediately started to undergo a full renovation. In 1996, the chateau was restored. The project was headed by the noted architect, Peter Marino. Peter Marino was no stranger to the new owners, the Wertheimer family, as they had employed Peter Marino previously in their Chanel building in Tokyo and for the Dior boutique in New York.
As part of the renovations at Chateau Rauzan Segla, the large tanks were replaced by smaller capacity vats that matched the number of parcels in the vineyards. This allowed for more precise vinification on a parcel by parcel basis. The cellars, due to an initial design fault flooded. Due to the flood damage, the cellars needed years to fully dry out before they were rebuilt. Serious replanting also took place at this time. New planting of Petit Verdot were planted. Historically, Petit Verdot had been part of the Rauzan Segla vineyards, but for some reason, the grape fell from favor at the estate. The series of drains were also improved. All of these actions brought about an increase in quality for the wines.
In 2012, Chateau Rauzan Segla began taking a more organic approach and started using Shire horses to farm a portion of their vineyard. The first two large horses are named Lionel and Titus. They are fond of carrots, apples and of course grapes.
Chateau Rauzan Segla, Vineyards, Terroir, Grapes, Winemaking
The 72 hectare Margaux vineyard of Rauzan Segla has increased in size over the years. Most notably in 2008, when they purchased 8.5 hectares from Chateau de La Bourgade. While much of their vines are planted on the Cantenac plateau, they also have vines planted in parcels that are close to the little village of Margaux. Slightly more than half their vineyard is well placed, directly adjacent to the chateau. They also have vines close to Chateau Margaux and not far from Brane Cantenac.
Chateau Rauzan Segla is planted to 60% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc and 3% Petit Verdot. The new plantings feature more Cabernet Sauvignon, Cabernet Franc and the addition of Petit Verdot. This has clearly helped as the wines are markedly better since 2009.
The terroir of Rauzan Segla is mostly gravel with clay soils. The vineyard changed to some extent in 1933, when Rauzan Segla and Rauzan Gassies exchanged several parcels. The average age of the vines is close to 35 years of age. Depending on the parcel, the vines are planted to various levels of density ranging from 6,600 to 10,000 vines per hectare for the newer plantings.
To produce the wine of Chateau Rauzan Segla, vinification takes place in 35 temperature controlled, stainless steel tanks that vary in size from 41 hectoliters to 220 hectoliters that allow for parcel by parcel vinification. Malolactic fermentation takes place in vat. The wine of Chateau Rauzan Segla is aged in an average of 50% to 60% new, French oak barrels for between 18 to 20 months, depending on the character of the vintage.
There is a second wine, Segla. Segla is not sold as a future. It is only offered once the wine is in bottle. On average, the production ranges from 10,000 to 12,000 cases of Chateau Rauzan Segla per vintage. Segla is not sold as a future and is only offered to the market once the wine is in bottle. The production of Segla is also close to 10,000 to 12,000 cases per year.
Rauzan Segla was managed by John Kolasa, who was also in charge of Chateau Canon in St. Emilion until late 2014. Prior to the Kolasa era, the wines from the 1950’s, 1960’s, 1970’s, 1980’s and even the 1990’s, with few exceptions, were moderate at best. A few exceptions can be found, most notably, 1983, 1990 and the stunning 1986 are all great examples of Rauzan Segla.
The best vintages of Chateau Rauzan Segla are: 2016, 2015, 2014, 2012, 2010, 2009, 2006, 2005, 2000, 1990, 1986 and 1983. Clearly, 2015 and 2016 Chateau Rauzan Segla are the finest wines ever produced at the estate. Different in style, they will be fun to taste and compare over the coming years and decades. Older vintages should be approached with caution as the best wines produced at Rauzan Segla are clearly being made at the property in modern times. You will need to exercise caution if you are buying those wines.
When John Kolasa joined Rauzan Segla, he instantly began a program to modernize the Margaux estate from the ground up starting with attention to detail in the vineyards. One of his first moves was to discontinue the practice of harvesting by machine. The vine density was increased to 10,000 vines per hectare for the new vines. They also installed a new drainage system. They began crop thinning for the first time and purchased additional sorting tables to help with the selection. They added new smaller vats and tanks before doing a complete renovation of the property. The amount of Merlot was increased as well. It was the idea of John Kolasa to begin producing Segla, the second wine of Rauzan Segla, starting with the 1995 vintage. The increase in quality is clearly seen when tasting Chateau Rauzan Segla.
Starting with the 2000 vintage, Rauzan Segla showed the estate was back on track! 2005 Rauzan Segla was a stunning achievement and major step up in quality. This was followed by equally strong wines from Rauzan Segla in 2009 and 2010. In 2009, to celebrate 350 years of wine making at the property, they hired Karl Lagerfeld to create a special label. The label was not appreciated by several consumers who preferred the more traditional look and design. In 2014, Nicolas Audebert, the former winemaker at Cheval des Andes, the LVMH property in Mendoza Argentina was hired to replace the outgoing John Kolasa.
When to Drink Chateau Rauzan Segla, Anticipated Maturity, Decanting Time
Chateau Rauzan Segla is not a wine to drink on the young side. The wine is usually far too tannic, powerful and reserved during its youth. Young vintages can be decanted for an average of 3-4 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Rauzan Segla is usually better with at least 12-15 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Rauzan Segla offers its best drinking and should reach peak maturity between 18 and 35 years of age after the vintage.
Serving Chateau Rauzan Segla with Wine, Food, Pairing Tips
Chateau Rauzan Segla is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Rauzan Segla is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Rauzan Segla is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
The wines of Rauzan Segla are meant to age. Allowing the wine time to develop the complexity, aromas and silky textures that comes with cellaring is the best way to enjoy the wines of Rauzan Segla. With time, the wine offers complex spicy and floral aromatics, purity of fruit, refined textures, concentration and harmony that few other wines deliver.
Château Rauzan-Ségla Wine Tasting Notes
33 Vintages 276356 Views Sort Vintage - Rating
Deep in color with violets and licorice that take no effort to find, this wine is luxurious and concentrated and feels like ripe black fruits polished with velvet. There is a sweetness combined with a quintessence of fruit that will send your mind to Bordeaux no matter where you take your first sip. The wine was produced from blending 68% Cabernet Sauvignon, 30% Merlot and 2% Petit Verdot, reaching 13.5% alcohol with a pH of 3.6 and is aged in 60% new, French oak barrels for 18 months before bottling. The harvest took place from September 20 to October 4 for the Merlot and from October 10 to October 15 for the Cabernet Sauvignon. The wine represents only 50% of the harvest.
Apr 29, 2017points - Tasted 3059 Views
Floral scents with sweet, dark berries in a forward, open, medium-bodied style that is both easy to like and understand. Gentle elegance that will be ready to drink as soon at it hits the stores. Segla is not sold En Primeur but this is one of the top values from all of Margaux.
Apr 29, 2017points - Tasted 1694 Views
On target to place among the top wines ever produced at Rauzan Segla, this wine has it all. Florals, fruit, freshness, silky textures and a decadent, hedonistic personality. This should hit the top of my score range with ease.
Jul 12, 2017points - Tasted 5557 Views
Florals, licorice, tobacco, truffle, violets and ripe, sweet, fruits create the complex perfume. Soft, rich and polished, this wine feels like silk and velvet on the palate. Weight and density provide you with a concentration of raw materials while the finesse-styled finish lingers and expands. From a blend of 63% Cabernet Sauvignon, 33% Merlot, 3% Cabernet Franc and 1% Petit Verdot, the wine reached 14.% alcohol with a pH of 3.7. Aging in 65% new, French oak barrels for 18 months before bottling, it represents 45% of the production. The harvest took place from September 10 to October 9. This is the debut vintage for the new director Nicolas Audebert. Bravo for your first effort! 95 - 97 Pts
Apr 21, 2016points - Tasted 5555 Views
Not sold En Primeur, but this is one of the top values from all of Margaux. Produced in a forward, user friendly style, it's perfect for restaurants and youthful pleasure with its fresh, sweet, red fruits and truffle essences. Medium-bodied and finesse in style, the soft, polished plums in the finish give you just right amount of acidity to give lift and keep it fresh. 89 - 91 Pts
Apr 21, 2016points - Tasted 1411 Views
Truffle, cherry pipe tobacco and earthy scents are right out in front. Medium bodied, soft, energetic and feminine, give the wine 5-7 years to add more dimension and flesh.
Mar 20, 2017points - Tasted 2863 Views
With the opening essence suggesting florals, fennel, cocoa, cassis and blackberry upon the nose, this wine is medium/full-bodied with delectably dark fruits, silky tannins and brightness in the finish. From a blend of 56% Cabernet Sauvignon, 42% Merlot, 1% Cabernet Franc and 1% Petit Verdot, the wine reached 13.5% alcohol. The Grand Vin represents only 40% of the harvest. 93-94 Pts
Apr 22, 2015points - Tasted 2962 Views
This is a contender for the best second wine of the vintage. It’s a perfect wine to order in a restaurant. Fresh and soft with bushels of sweet, ample fruits, polished tannins and a friendly, open, forward character. 87-89 Pts
Apr 22, 2015points - Tasted 1259 Views
A very good wine for the vintage. Produced in a forward, up front style, the wine offers soft textures, medium body and a fresh, sweet, bright, cherry and plum profile, with earth and flowers tossed in for complexity. This will improve with a few years of bottle age.
Feb 11, 2016points - Tasted 1792 Views
From a blend of 58% Cabernet Sauvignon, 32% Merlot, 2% Petit Verdot and 1% Caberent Franc, the wine reached 13% alcohol. With yields of 32 hectoliters per hectare, the Grand Vin was made from 39% of the crop. Lead pencil, cedar and blackberry notes open to a medium-bodied wine made with a much-needed light touch. This vintage represents a lighter expression of Rauzan Segla, which will be drinkable early. 90-92 Pts
Apr 20, 2014points - Tasted 1396 Views
Using 56% Cabernet Sauvignon, 43% Merlot and 1% Petit Verdot helped produce an early-drinking Margaux that focuses on red cherries and earth. 84-85 Pts
Apr 20, 2014points - Tasted 957 Views
This was good in the barrel, but it’s so much better in the bottle with its complex nose of floral, black cherry, truffle, thyme and black plum aromas. Full bodied, rich and concentrated, with silky smooth tannins and freshness that lingers on your palate. Offered at a fair price, coupled with the ability to age and develop, if you like Margaux, this deserves a place in your cellar.
May 15, 2015points - Tasted 6206 Views
With 60% Cabernet Sauvignon, 37.5% Merlot, 1.5% Petit Verdot and 1% Cabernet Franc, the wine reached 13.5% alcohol with a PH of 3.67. Sporting a deep, ruby color, the wine is fresh, sweet, soft and spicy. The ample tannins are silky. There is a polished core of cherries, licorice and cassis in the finish. 92-94 Pts
Apr 25, 2013points - Tasted 6186 Views
Soft, early drinking, medium bodied Margaux wine of pleasure, with freshness to the fruit, supple textures on the palate and no hard edges. This is another 2012 that really improved in barrel.
May 16, 2015points - Tasted 1803 Views
Perfect example of an easy-to-drink, easy-to-like, classic Bordeaux wine that will be drinkable on release. 84-86 Pts
Apr 25, 2013points - Tasted 1569 Views
This would be a nice wine in any vintage, but it's a true accomplishment in 2011. Truffle, earth, plums, black cherry and spice aromas come to the surface with ease. The fruit is bright, with good freshness and balance, finishing with sweet, ripe berries. The wine demands at least 5 years in the cellar before showing what it has to offer.
Feb 17, 2014points - Tasted 3109 Views
Blending 62% Cabernet Sauvignon, 38% Merlot and 2% Petit Verdot, which is very similar to the blend used in 2010, the wine reached 13% alcohol, which is 1% less than last year. Deep ruby with purple accents in the color, the wine opens with flowers, while stone, blackberry liqueur and truffle scents are easy to find. Rich, round, medium/full-bodied with elegant textures, the wine finishes with fresh cassis, bitter chocolate and black raspberry. 92-93 Pts
Apr 19, 2012points - Tasted 2394 Views
Give this stunner another decade and you're going to be enjoying an absolute beauty. There is depth of flavor, concentration, perfectly ripe fruits, silky tannins and levels of complexity that will knock you out.
Nov 14, 2017points - Tasted 423 Views
There is a beautiful sense of symmetry in this wine. With just enough layers of intense, concentrated, ripe, fresh, juicy berries, the wine pops with freshness, elegance and strength. Not as exotic as the 2009, it’s more powerful, concentrated, tannic, bright and perhaps, complex. This blend of 60% Cabernet Sauvignon, 35% Merlot, 3.5% Petit Verdot and 1.5% Cabernet Franc produced a wine that will demand cellaring. My guess is, patient consumers are going to be rewarded with pleasure.
Feb 13, 2013points - Tasted 7484 Views
Floral, stone, sweet crème de cassis, truffles, boysenberry and violets are easily discovered in the perfume. With ripe tannins, freshness and a long spicy, black raspberry, cocoa and plum jam finish, this delicious Margaux wine is pleasure in the glass. 95-96 Pts
Jul 30, 2012points - Tasted 4835 Views
Rauzan-Segla - Only 45% of the crop was used in the Grand Vin. Produced from an assemblage of 60% Cabernet Sauvignon, 37% Merlot, 2% Cabernet Franc and 1% Petit Verdot, the wine reached 14% alcohol, which is slightly higher than they achieved in 2009. Alluring scents of fresh flowers, truffle, cassis and jammy black plums combine with silk and velvet textures to produce an opulent, powerful, sensuous Margaux that coats your mouth with sensations of supple tannin and intense purity. When comparing this with the highly regarded 2009, it is not a question of quality or score, it’s a matter of style. The 2009 is more sensuous, while the 2010 offers more power and lift from higher acidity. 94-96 Pts.
Apr 21, 2011points - Tasted 4593 Views
Segla - Cassis, spice and oak scents, soft textures and a fresh berry finish are found in this very strong second wine. 2010 Segla should sell for about $25, which makes it a steal and it will be ready to drink on release. 89-91 Pts
Apr 20, 2011points - Tasted 6821 Views
Once past the label, this stunning Margaux has it all going on! From a blend of 68% Cabernet Sauvignon and 32% Merlot, this delicious, sexy textured woine features layers of juicy ripe, opulent, pure berries. The wine has depth, concentration and freshness. The perfume grabs your attention with its floral, spice, truffle, stone and cassis scents, this is a serious Margaux that will age and develop for decades. This is the best young Rauzan Segla I have ever tasted! Although, the 2010 will give it a run for the money, in a different style.
Feb 2, 2012points - Tasted 8225 Views
2009 Rauzan Segla is deep ruby. The perfume offers jammy blackberry, fudge, fennel, earth, spice, and floral notes. Full bodied with a rich texture, round tannins, and structure to age, this sublime wine ends with long, pure sensations of sweet berries. 94/96 Pts
Aug 26, 2010points - Tasted 8630 Views
2008 Rauzan Segla, with floral, boysenberry, cassis, tobacco, oak and spicy scents, this full bodied wine already feels soft and silky in the mouth. The wine finishes with sweet ripe, berries and chocolate. 93 Pts
Jul 20, 2010points - Tasted 6249 Views
08 Château Rauzan Segla is deeply colored. Black fruit, cassis, smoke, and oak with a hint of floral aromas fill your nose. Full bodied and concentrated. The nature of the tannins makes the 08 one of the rare vintages of Rauzan-Segla that should not only drink well young, but will have the ability to age. 92-95 Pts
Aug 31, 2009points - Tasted 6025 Views
Showing it's age in color, the wine offers cigar box, cedar wood, and tobacco with cassis on the back end. Medium bodied, almost light on the palate, the wine is elegant, fully mature and ready for consumption. Not a wine of density, it's still a wine of pleasure that does not warrant further age or much more than splash decanting.
Mar 20, 2017points - Tasted 1462 Views
With a nose that is showing secondary development, cedar, truffle, cigar box, lead pencil and cassis notes are easy to find. On the palate, the wine is earthy, fresh and polished, leaving you with a tannic, crisp, dark plum and cassis finish with a hint of truffle on the palate. This is good now, but will be even better with 5 more years in the bottle. The wine was made from a blend 53% Cabernet Sauvignon, 44% Merlot and 3% Petit Verdot.
May 25, 2016points - Tasted 3175 Views
Powerful, tannic and structured to age, the wine offers crème de cassis, cedar, floral, truffle and blackberry notes along with a long, fresh, tannic, clean finish. Give this 5-10 more years and enjoy this beautiful Margaux for several decades after that.
May 9, 2012points - Tasted 5966 Views
Showing some lightness in color, with truffle, tobacco, earth, cigar box, licorice and black fruits in the nose. Sleepy, but not closed, this structured, age worthy wine needs serious air or another 5-10 years, before it truly starts to show all its considerable, soft, supple charms and complexities.
Jun 28, 2015points - Tasted 4735 Views
At close to 10 years of age, secondary notes of smoke, tobacco, caramel, blackberry, forest floor and cassis are easy to find. Long, fresh and balanced, there is a beautiful sense of purity in the fruit that pairs perfectly with the soft, ripe tannins in the finish. Still young, this is only starting to wake up and should age gracefully for at least 2 decades or more.
Feb 3, 2014points - Tasted 7295 Views
Big, bold and broad shouldered, this structured, cassis, floral, blackberry and anise scented wine has all the stuffing needed to age and develop for decades. This is in the mold of the 86, which remains the finest wine I've tasted from the property.
Jan 20, 2008points - Tasted 15339 Views
Medium/full bodied, with a nose that is starting to show secondary characteristics with its floral, fresh black raspberry, tobacco, cedar and forest scents. The tannins are still there, but they are not obtrusive. This will improve with a few more years in the bottle.
Jan 4, 2015points - Tasted 3529 Views
Flowers, smoke, cassis, pepper, blackberry and tobacco aromatics are meshed with a concentrated wine that offers a rich texture. The finish with its minor hint of green from underripeness detracts a little bit, from the experience. Still young, another 5-10 years will add a lot to. the wine
Nov 1, 2010points - Tasted 7423 Views
Light in color, the wine expresses earth, tobacco and cedar scents. The fruit has started to fade. It’s time to drink up.
Dec 18, 2013points - Tasted 3749 Views
Medium full bodied, firm, even a little bit on the brawny, classic side, side, the nose gets you going with its floral, tobacco, earth and blackberry notes. On the palate, the tannic, soild wine needs a few more years in the hopes that it will soften and flesh out just a bit more.
Aug 13, 2014points - Tasted 2137 Views
Medium/full bodied, finesse styled wine that began offering its charms up with an hour of air. The tobacco, sweet cherry, earth, plum and floral tones in the nose was the perfect accompaniment to the fresh, soft, polished, dark, red fruit filled finish.
Feb 16, 2015points - Tasted 4332 Views
Young, tight and tannic, this requires another 5-10 years before it add more complexity to its tobacco, earth, spice, cassis, floral, stone and fresh cut herb filled nose. Masculine in style, the wine ends with a blast of fresh, berries, cassis and cranberry. This wine is more about potential than pleasure today. Give it time.
Dec 17, 2011points - Tasted 6887 Views
A lighter style of Margaux, that offers a delicate, complex nose, and a bright, fresh, red fruit and earthy palate presence. This should improve, but it does not have a long future.
Apr 16, 2016points - Tasted 2498 Views
Truffle, tobacco, fresh picked blackberry and earthy notes open to a medium/full bodied wine that hovers on the austere, or should I say, classic side of the style range. With 3 hours of air, the wine softened, and developed aromatic complexities, but it remained an old school, classic style that could use a bit more charm. It's not about the quality, it's about the style. Either give it another 5 years of bottle age, or 3-4 hours of air, if you're thinking of popping a cork.
May 4, 2013points - Tasted 3679 Views
Firm, structured, tannic, fresh and packed with crisp, cassis and blackberries, the nose offers some secondary development, with its floral, tobacco and cedar notes, but the palate asks you to wait at least another 5 years for the tannins to soften, while more evolution takes place.
Jul 4, 2015points - Tasted 2782 Views
Very classic in nature, tannic, masculine, lean and built to age, this is not much fun to drink, even at close to 17 years of age. Knowing the property, I'm giving it the benefit of the doubt, but it's going to take at least another 10-15 years to come around. Buyers should be patient, young and have a preference for fresher, tannic, old school styled Bordeaux wine.
Nov 27, 2011points - Tasted 5146 Views
The best bottle of this beauty I have ever tasted! 45 minutes in the decanter was all this baby needed. On the nose, sweet cherry blossoms, cigar box, cedar, spice, blackberry and truffle took no time getting to know. On the palate, the wine was even better. Supple, sensuous and silky in texture, the wine is full bodied, rich and deep. Just as soon as you think the finished was over, a blast of ripe, fresh cherries made an appearance. If I had to quibble a bit, there is a touch of green in the finish, but there is so much, sweet, ripe, luscious fruit, you'd have to be a real killjoy to let it bother you. For a wine of this quality, style and maturity, it's certainly worth adding some to your cellar, of you can.
Mar 18, 2017points - Tasted 2640 Views
The nose, with its violet, cherry, cigar box, dark chocolate, cranberry, pepper and fresh herb perfume is as expected, the first thing you notice. Medium/full bodied, the wine improves in the decanter and in glass. Fresh, vibrant and fruit filled, there is a definite touch of green coupled with the some tart red fruits in the classic styled finish that seems to stand out more than I remember in the past.
Jan 8, 2016points - Tasted 4169 Views
Drinking in the sweet spot at 25 years of age, the perfume, with its floral, earth, tobacco and dark cherries is a pleasure which is made better by the soft, round, textures and sweet red and black fruits found in the finish. This could be better in a few years, or not. With all the tannin resolved and the patina of age on display in the texture, there is no reason to hold off pulling a cork.
Mar 27, 2015points - Tasted 4583 Views
It took 24 years, but this is really starting to rock! Chocolate covered cherries, licorice, coffee bean, blackberry liqueur, black cherry, earth. smoke, cigar box, fresh herbs and spice notes make up the aromatics. On the palate, the wine is concentrated, rich, full bodied and still young, with some tannin waiting to be resolved. If there was not a sensation of dryness with the tannins, this beautiful Margaux would score even higher. Another few years will add more nuances this wine.
Feb 25, 2014points - Tasted 5084 Views
Enticing secondary notes of cedar chest, smoke, forest floor, blackberry, cigar wrapper and cassis come up with 90 minutes of decanting and a little swirling. On the palate, the wine is coming around, the tannins are starting to soften giving the wine voluptuous textures with its fresh boysenberry, black raspberry and cassis finish. This a lot of fun to drink today. But it's still not at peak. I would not hesitate to pop bottle, but if someone waited another 5 to 10 years, who could blame them as it is only going to get better. If this wine was just a little longer in the finish, it would merit a higher score. Still, this is really fine and not far from the 1986.
Oct 13, 2013points - Tasted 6078 Views
Tobacco, cassis, earth, smoke, spice, truffle and blackberry scents are revealed in the perfume. Powerful, concentrated and still tannic, this traditionally styled Margaux wine is masculine in nature and will benefit from more age. After 90 minutes in the glass, this concentrated wine developed additional complexities and softened a bit in the fresh, spicy, bright, cassis filled finish, but it might always remain slightly brawny in character. I'm giving my next bottle more air and time.
Feb 19, 2012points - Tasted 5225 Views
Spice, flowers, licorice, cassis, tobacco and a faint hint of truffle make up the perfume. In the mouth, the wine is full bodied, chewy and almost round in texture. The wine ends in cassis and black cherry flavors with a hint of spicy kirsch in the 35/40 second finish. At 20 years of age, most of the tannin's have faded away. The wine fleshed out after an hour in the decanter.
May 12, 2010points - Tasted 8402 Views
Cassis, earth, coffee, licorice and leather are easy to find. Full bodied and balanced. Great palate presence. Still young.
Jan 18, 2009points - Tasted 2953 Views
Perfumed with notes of cassis, blackberries, tobacco, allspice and earthy aromas. On the palate, a nice opulent feel of Cabernet fruit. Concentrated and full bodied. Better in the entry, a little short on the middle and finish. Still a bit tight and tannic.
Dec 21, 2006points - Tasted 4105 Views
Notes of spice, flowers, blueberries & blackberries. The palate displays an elegant texture. This is still very young with tannins to resolve. The finish is slightly chalky.
Apr 25, 2004points - Tasted 2548 Views
This displays tobacco, herbs, earth, and cassis in the nose. The wine, which still has some tannin to resolve, has good body and lot fruit, but it needs time to come around and soften up. This is a more traditional style of Margaux.
Jun 20, 2009points - Tasted 4016 Views
Medium bodied, firm, slightly drying, stern tannins and a touch or tapenade, coupled with herbs and crisp red fruits on the palate, make the nose, with its tobacco, cedar wood, cigar box and cherry character the better part of the experience. There is no reason to age this further.
Jan 22, 2016points - Tasted 2518 Views
With 3 hours of air, the tannins softened and scents of cassis, flowers, tobacco and truffle bloomed. Classic, in the good sense, with depth, complexity, length and character, there is a lot to like about the wine. Interestingly, it combines power, masculine character and softness as part of its charms. Drink now, with a few hours of decanting, or wait another 5 to 10 years to see what happens.
Mar 12, 2014points - Tasted 2878 Views
Floral, blackberry, coffee bean, cuban cigar, cassis, earth and fresh picked violets grab your attention. Gobs of ripe, juicy, Caberent Sauvignon fill your mouth with flavor. Tannic, powerful, full bodied and still young, with a hint of rusticity, this beautiful wine will only get better over the next several decades.
May 15, 2011points - Tasted 6438 Views
Very classy, stylish wine. Full bodied and concentrated with ripe black fruit, spice, tobacco and floral elements, it fills your mouth with freshness and ripe Cabernet. This will evolve for decades.
Apr 18, 2009points - Tasted 3158 Views
With a beautiful perfume filled with floral, tobacco, crème de cassis, blackberry, plum, spice and earth, this full bodied, youthful, powerful wine is a structured, firm, yet refined example of Margaux.
May 9, 2012points - Tasted 5689 Views
The wine took time to open, but when it did, a beautiful, earthy, tobacco and floral scented wine smiled and said hello. Structured, tannic and slightly austere with ample concentration and depth of flavors to continue aging and evolving. This tasted much younger than a 27 year old wine.
Jun 9, 2010points - Tasted 5840 Views
This remains stubbornly youthful and tannic with a slight, austere bent to it reminding me of many 86 Bordeaux. With time, black fruit, cassis, flowers and tobacco found their way from the glass. Air, or another decade will add more flesh to the wine.
Jul 1, 2008points - Tasted 5632 Views
Herbs, coffee, blackberry and licorice on the nose, full bodied with some tannin remaining. This old style wine is on the austere side of Margaux with a stern personality.
Feb 17, 2005points - Tasted 4127 Views
Rusty, ruby coiored, with earth, spice, tobacco, truffle and cassis in the nose, this rustic, hard, lean wine offers a modicum of pleasure for tasters who enjoy, older, traditionally made wine.
Feb 27, 2010points - Tasted 4162 Views
This was tasted from a pristine bottle that was never moved from the chateau. The color looked 20 years younger. Truffle, tobacco, minerals, fresh cut trees, dark berries and ash started off the aromatic perfume. Soft textures with the syrupy patina of age, this elegant wine ended with silky, baked, dark cherry flavors.
Jun 25, 2010points - Tasted 2920 Views