CHANEL purchased Château Rauzan-Ségla in April 1994 and immediately started a full renovation programme. The vineyard has been drained — a 15-kilometre network is now in place, two parcels of Petit Verdot were planted and three hectares of vines were grafted over with Merlot.
Today, 51 hectares are in production for an average total production of 200 000 bottles – Château Rauzan-Ségla and its second wine, Ségla. The winery has been adapted and large vats progressively replaced by smaller capacities – matching the parcels' sizes. From the 2004 picking on, grapes will be sorted on two 10-metre long vibrating tables, so that each single berry is checked before entering the vats.
Maturation cellars have been completely renovated and a new room built for the bottling-labelling machines – making Château Rauzan-Ségla fully independent for the entire production process. And thanks to a renovation carefully carried out according to the original plans of 1904, the Château itself looks again as it used to one century ago. After three and a half centuries, Château Rauzan-Ségla has now gained all the required assets to remain true to its reputation.
Notes and Reviews
Robert Parker (90)
…A classic vin de garde with a saturated ruby/purple colour and a tight but promising nose of sweet plum and cassis fruit intertwined with underbrush, vanilla, and liquorice scents, the 1995 is ripe, medium- to full-bodied, and rich…
Wine Doctor (17+/20)
A gorgeous looking, densely coloured red-purple wine. Coffee, smoke, and cigars on the nose. On the palate, fat and round fruit is backed up by spice and tannin. There's just a touch of sweetness to this very firm and tannic wine. (November 2001)
Wine Spectator (93)
Very ripe, with an almost raisiny edge. Light vanilla flavour. Full bodied, with lots of ripe fruit and a long, caressing, silky finish. Gorgeous wine. A couple more years will make it just right (2007 tasting).
|Grape Varieties||Cabernet Sauvignon, Merlot, Petit Verdot|
|Age of Vines||25 years old|
|Vinification||6-8 days' fermentation and 10-14 days' maceration in stainless-steel vats|
|Elevage||18-20 months in oak barrels (65% new oak)|
|Soil Type||Gunzian gravel|