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Along with the 2015 and 2016, it’s the greatest wine released from this estate in the past two decades.
The history of Château Rauzan-Ségla dates back to 1661 when Pierre de Rauzan acquired the estate. Rauzan-Ségla grew in reputation in a remarkable way and produced some of the most highly rated wines in Bordeaux. The wine has delighted some very well-known dignitaries, including Thomas Jefferson who came across this wine during his visit to Bordeaux in 1787 and subsequently placing an order for several cases in 1790. Some decades later, the historic 1855 Bordeaux Classification ranked Château Rauzan-Ségla as a 2nd Growth. Today, the property is owned by the Wertheimer family of the fashion house Chanel (purchased in 1994) and managed by Nicolas Audebert. The winery underwent a massive renovation program and is now producing some of their finest wines ever.
The vines are comprised of 54% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot and 1% Cabernet Franc, with an average vine age of 30 years and a vine density of 6,600 to 10,000 vines/ha. Soils at Rauzan-Ségla are mainly composed of deep gravel.
International critic Jeb Dunnuck describes the 2010 as a wine that could easily be mistaken for a First Growth, the 2010 Rauzan-Ségla is an incredibly powerful, full-bodied wine by this estate’s standards, yet it nevertheless holds onto a terrific sense of elegance as well as perfect balance. A huge nose of blackcurrants, smoked earth, tobacco, lead pencil, and spice give way to a concentrated, blockbuster styled Margaux that has thrilling depth of fruit, masses of ripe tannins, and great length and finesse on the finish. This brilliant wine is just now seemingly on the edge of its drink window and offers immense pleasure, yet it has another 30-40 years of life ahead of it.
The 2010 Rauzan-Segla delivers an impressive classified Bordeaux character that is flashy, yet elegant. Complex flavours of black fruits, liquorice, smoke and pulsating tannins. Just so elegant and Magaraux-esque - so Rauzan?
Whilst still at the beginning of its drinking window, it will continue to develop beautifully over the next 20 years.
Jeb Dunnuck: 98/100
James Suckling: 98/100
Robert Parker: 96/100
Grilled meats, stews, hard cheeses and roast vegetables
