Vintage 2010
Appellation: Margaux - 2eme Grand Cru Classe 1855
Vineyard area in production: 66 Ha
Yield: 37 hl/Ha
Terroir: Deep and fine gravels
Grape varieties:
60% Cabernet Sauvignon
35% Merlot
3.5% Petit Verdot
1.5% Cabernet Franc
Density of plantation: 6 600 to 10 000 vines/Ha
Average age of the vines: 35 years
Vineyard management: Double Guyot pruning - Manual deleafing - Crop thinning before colour change - Integrated pest management (sexual confusion for grape-worms, traditional ploughing - grass sowing for increased stress)
HARVEST
The temperature range (warm days, cool nights) in September and October helped complete the maturation process of the grapes. The harvest was spread out over four weeks because of a staggered flowering. The date of the harvest was essential to obtain grapes with a great concentration, and an impressive tannic structure while keeping a nice freshness and remarkable balance. Patience and the careful work of our pickers have given us the confidence that the 2010 harvest will result in a great vintage.
Merlot: September 23rd and 24th - from September 29th to October 9th
Cabernet Franc: October 12th
Petit Verdot : October 9th
Cabernet Sauvignon: from October 9th to 19th
VINIFICATION
Alcoholic fermentation: lasted 8 days in temperature-controlled stainless steel vats
Pumping over: 2 to 3 times a day – 1,5 the volume of the vat
Temperature: 27°C for the merlot and 28°C for the cabernet sauvignon
Maceration: Merlot: 25 days
Petit Verdot: 18 days
Cabernet Sauvignon: 25 days
Cabernet Franc: 21 days
Malolactic fermentation: in vat, a few wines in barrel
Ageing: 60 % new oak barrels for Chateau Rauzan-Segla & 25 % for Segla - 18 months on average – French oak – Medium toast – Racking with the candle every 3 months - Fining with fresh egg whites.
The second wine, the 2010 Segla, is also delicious. It is relatively similar in blend to the grand vin, with just slightly more Cabernet Sauvignon and less Merlot, but it is deep, dense, with loads of ripe black currant, earthy, foresty fruit along with hints of underbrush and spice box. Medium to full-bodied and fresh, with light tannin, it should drink nicely for 15-20 years. - Robert Parker 95+ Points
Flashy style of Margaux, with alluring warm cocoa and black tea aromatics followed by cashmere-textured plum sauce, steeped fig and blackberry confiture notes. The well-integrated structure makes this seem almost accessible now, but the ample length and a smoldering tobacco note make a case for cellaring. Best from 2014 through 2030. 9,666 cases made.–JM - Wine Spectator Magazine 94 Points
Bright ruby-red. Boysenberry, bitter chocolate, menthol and sweet oak on the nose. Spicy, fat and layered, with compelling sweetness to the concentrated flavors of boysenberry, cherry and dark chocolate. Finishes spicy, broad and very long, with serious but suave tannins and echoing dark fruits. This very dense and full-bodied wine refuses to let up. I'd lay it down for at least seven or eight years and then drink it over the next two or three decades. Looks to be a great vintage for this estate.- Stephen Tanzer 93+ Points
