Red Wine Chateau Rauzan-Segla


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Chateau Rauzan-Segla
Robert Parker 95+
Wine Spectator 94
James Suckling 98
Wine Enthusiast 96
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Technical Info


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


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.

Weather conditions

In the tradition of 2009, 2010 took advantage of mild but particularly dry weather conditions for the ninth consecutive year. Following a harsh winter, vegetation woke up in early April under the influence of a warm and sunny spring. Afterwards, the cool and rainy months of May and June led to a heterogeneous flowering and caused some "coulure” and "millerandage" in a few plots of merlot. Drought observed during the summer months enabled the ripening to take place without difficulty and the vineyard to stay healthy until the end of the harvest.

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