93
Jane Anson
CHATEAU RAUZAN SEGLA, 2003
MARGAUX
CHARACTERISTICS
| CLASSIFICATION | 2nd Grand Cru Classé |
| GRAPE VARIETIES | Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot |
| AROMAS | Dark fruits, cedar, spices, floral, undergrowth |
| FOOD & WINE PAIRING | Bazas beef fillet with truffle crust and creamy polenta |
| VOLUME | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU RAUZAN SEGLA, 2003
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot |
| VINEYARD AREA | 71 hectares |
| ANNUAL PRODUCTION | 220,000 bottles |
| HARVEST | Manual |
| TERROIR | Deep gravel, fine gravel, clay-limestone |
Histoire et anecdotes
Chateau Rauzan Segla is an iconic estate of the famous Margaux appellation. Located on the left bank of Bordeaux, Rauzan Segla is classified as a Deuxième Grand Cru in the 1855 classification. The vines of the Chateau benefit from an ideal location, close to the Gironde, which helps to moderate extreme weather conditions. This proximity has also contributed to the terroir with the famous Graves—fine and deep—at the origin of Rauzan Segla's unique signature. Grown on poor soils, the typical Médoc grape varieties express themselves with purity and finesse.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | 2nd Grand Cru Classé |
| GRAPE VARIETIES | Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot |
| AROMAS | Dark fruits, cedar, spices, floral, undergrowth |
| FOOD & WINE PAIRING | Bazas beef fillet with truffle crust and creamy polenta |
| VOLUME | 75 CL |
