Chateau Rauzan-Segla, 2th Grand Cru Classe, Margaux, 2016

208.00 €/L

Toode laost otsas

75 kg


Chateau Rauzan-Segla ajalugu ulatab 17. sajandisse, kui Pierre Desmezures de Rauzan ostis veinimõisa Gascqi perekonnalt. Tänapäeval on nende kasutuses 72 hektarit maad, milles 60 % on Cabernet Sauvignoni all. Keskmiseks viinapuude vanuseks on tänapäeval 35 aastat. Chateau Rauzan Segla kääritamine toimub kontrollitud temperatuuri juures suurtes roostevabast terasest vaatides. Hiljem toimub veini laagerdamine 18-20 kuu jooksul tammest vaatides, millest 50 kuni 60 % on uued vaadid.

Segu:68% Cabernet Sauvignon, 30% Merlot, 2% Petit Verdot


Sobib hästi koos ulukilihaga või loomalihaga.


James Suckling – 98 Points

The aromas of blackcurrants, sweet tobacco and sandalwood are tantalizing. Then it turns to subtle, dried fruit. Full-bodied with dense and powerful tannins, yet ending with finesse and vertical nature. Very deep. Power with finesse. Try after 2025.

Jeb Dunnuck – 98 Points

I continue to love the 2016 Rauzan-Ségla, a thrillingly complete, flawlessly balanced, and borderline perfect Margaux that should be snatched up by readers. Notes of cassis, graphite, tobacco leaf, and earth all give way to a full-bodied effort that has building tannins, no hard edges, and a level of purity and elegance that’s just about off the charts. Given its purity and balance, it’s accessible today, but it will be best with 4-5 years of bottle age and keep for 3-4 decades.

Robert Parker’s Wine Advocate – 97 Points

Deep garnet-purple colored, the 2016 Rauzan-Ségla drifts effortlessly from the glass with fragrant rose hip tea, candied violets and chocolate box scents over a core of fresh blackcurrants and black cherry compote plus wafts of tobacco and dusty soil. Medium to full-bodied, it delivers a great mid-palate of softly textured black and blue fruits with loads of floral nuances and a refreshing lift on the finish. The blend this year is 68% Cabernet Sauvignon, 30% Merlot and 2% Petit Verdot, harvested between September 20th and October 15th at an average yield of 45 hectoliters per hectare. It was aged for 18 months in French oak, 60% new. The alcohol is 13.5%.

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