Ségla Margaux

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Wine Description

About half of the 52 hectares of vineyard are around the château, but there are additional parcels near Margaux and Brane-Cantenac. The plantings are comprised of 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot and 1% Cabernet Franc with an average vine age of 30 years and a yield of 32 hl/ha. Soils at Rauzan-Ségla are composed of deep, fine gravel which makes for natural irrigation

After hand harvesting and a double sorting, the fruit is gently crushed and then delivered to stainless tanks by gravity-flow where the fermentation begins. Alcoholic fermentation in lasted eight days with pump overs two or three times a day. Malolactic fermentation mostly occurred in vat, but a few wines were done in barrel. The wine was aged in 20% new French oak barrels.

“This is one of the most structured Séglas for a long time with full body, a solid core of fruit and firm, chewy tannins that are polished and focused. Tight at the end. Hazelnut finish.”
— James Suckling, Feb 2019

“The 2016 Segla had been blended for a month when I tasted it with the exception of 14 experimental barrels. It comprises of 45% Cabernet Sauvignon, 53% Merlot with 1% each of Petit Verdot and Cabernet Franc, matured in 20% new oak. It has a very polished and quite opulent bouquet with kirsch, blackberry, a touch of glycerine and just a hint of menthol. The palate is medium-bodied with very supple tannin, silky smith in texture with a dash of spice on the back palate, and a compact but long finish.” (Barrel Sample 89-91 points)
— Wine Advocate, Apr 2017

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Vineyard size

126 acres

Soil composition

Gravel

Bottles produced of this wine:

160,000

Varietal composition:

54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc

Length of alcoholic fermentation:

8 days

Maceration technique:

Pumpovers

Malolactic fermentation:

Yes

Type of aging container:

Barrels

Type of oak:

French

Age of Aging Container:

20% New

Total SO2

105

pH level:

3.39

Acidity:

0.40 g/L

Alcohol:

13.5 %

Dry extract:

27.9 g/L

Total SO2

105

Residual sugar:

0.4 g/L

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POS MATERIALS

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