Description

• 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%,

Tasting note

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.

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.