2019 Segla

2019 年的 Segla 來自著名的 Château Rauzan‑Ségla，風格帶著瑪歌典型的優雅與果實能量。香氣層次分明：黑莓、熟櫻桃與李子香氣先出，接著有乾玫瑰、雪松、奶糖與巧克力的溫潤尾韻。酒體中等偏上，質地絲滑，酸度活躍使口感鮮明，單寧細緻但有支撐力，尾韻礦感明顯且持久。這個年份冬季溫和乾燥、春季偏涼多雨、夏季乾熱，而九月中旬的雨水對晚熟的葡萄很有幫助。酒莊在收成（9 月 12 日至 10 月 9 日）後以謹慎的浸皮與發酵程序，於法國橡木桶中陳放約 18 個月，讓香料與結構更為融合。擁有 Chanel 的管理下，酒莊注重地塊表現與精細釀造；開瓶時建議醒酒一小時左右，搭配烤牛排、紅肉或熟成乳酪最能互相襯托。整體來說，是一支既可早飲也適合陳放的經典瑪歌風格紅酒。

2019 Segla from Château Rauzan‑Ségla is a Margaux that marries finesse with persuasive fruit intensity. On the nose, layered aromas of blackberry, black cherry and ripe plum mingle with dried rose, cedar and a hint of nougat and caramel. The palate is silky and medium-bodied, supported by refined, well-integrated tannins and lively acidity that propels the wine through a long, mineral-tinged finish. Produced under the ownership of Chanel, the 2019 harvest benefited from a mild, dry winter, a cool wet spring and a hot, dry summer — with timely autumn rains helping the late-ripening lots. Grapes were hand-harvested between 12 September and 9 October, vinified with careful extraction and aged 18 months in French oak to add subtle spice and structure. Drink now after a short decant or cellar further; the recommended drinking window runs broadly from 2023 to 2040. Pair with roasted or grilled red meats, game and mature cheeses to match its savory, elegant profile.

Specification

• Alcohol %: 13.5 - 14.2%
• Decant Time: 60-90 minutes
• Taste: blackberry, black cherry, ripe plum, red currant, dried rose, cedar, nougat, caramel, chocolate, silky texture, elegant acidity, savory herbs, mineral, long finish
• Food Matching: Grilled or roasted beef (rib, entrecôte, steak with Béarnaise), Roast venison, Mature hard cheeses (e.g. Lincolnshire Poacher), Rich French sauces and mushroom-based dishes
• Grape Variety: Merlot : 54%, Cabernet Franc : 45%, Petit Verdot : 1%,

Winery

露仙世家（Château Rauzan‑Ségla）是瑪歌重要酒莊之一，擁有悠久歷史並在 Chanel 接手後進行現代化與細緻化管理。酒莊位於典型的瑪歌風土，重視分地管理與人工採收，釀造上採取溫和浸皮與控制性發酵，並以法國橡木桶熟成約 18 個月，目的是讓果香、單寧與橡木風味能和諧融合，呈現優雅且具陳年潛力的酒款。

Château Rauzan‑Ségla is a historic Margaux estate with deep 18th‑ and 19th‑century roots. Revitalized under Chanel ownership, the property focuses on meticulous viticulture across its gravelly Margaux parcels and careful cellar work: gentle extraction at fermentation followed by élevage in French oak (about 18 months) to refine tannins and integrate oak spice while preserving primary fruit and terroir expression.