A robust and traditionally structured Saint-Estèphe with 57% Cabernet Sauvignon, 34% Merlot, 7% Cabernet Franc, and 2% Petit Verdot. This vintage shows a lifted, slightly stalky nose with a hint of wild mint. The palate is masculine and tannic, with austere, mouth-coating tannins and firm structure. A classic, authentic Calon-Ségur, it is powerful and age-worthy, reflecting the estate’s gravelly-clay terroir and meticulous 20-month oak ageing. Best enjoyed with hearty red meats or strong cheeses, it demonstrates elegance, depth, and longevity despite its austere youthful character.

The Wine Advocate | RP 85-87
Published: Jan 1, 2000
Drink: 2000-2012

A lifted but rather stalky nose with just a touch of wild mint. The palate is robust, masculine: very tannic and austere. I'm not sure if there is sufficient fruit-concentration to survive in the long-term. Mouth-coating tannins: a brutish, unrefined Calon Segur, quite different in style to more recent vintages. Tasted February 2001.

Calon-segur.fr

The Grand Vin of Calon Ségur mirrors its terroir. It is rare, authentic and stirs the soul. In the most natural way, it reveals both great delicacy and outstanding intensity. All the magic of Calon is in this balance. The wine is aged in new oak barrels for 20 months, the tannins of the oak integrating harmoniously over time with the tannins of the grapes. The style is brought by a Cabernet Sauvignon which expresses its finesse without arrogance. Elegance is to be found everywhere, in the purity of the wine’s flavours, in the delicacy of its texture, while its depth and length are also superb. The wine’s extraordinary ability to age many years in bottle is another feature of the estate. The 1947, 1953 and 1982 vintages, by way of example, still display astonishing signs of youth.

APPELLATION
Saint-Estèphe.
Third classified Growth in 1855.

CONSULTANT ŒNOLOGIST
Éric Boissenot.

SOIL
A thick layer of gravel laid down during the Quaternary Period. Predominantly clay
sub-soil from the Tertiary Period. At the summit of the gravel deposits, there is also
a fine layer of clay of lacustrine origin.

VINEYARD AREA
55 ha (136 acres).

AREA IN PRODUCTION
45 ha (50 ha planted).

GRAPE VARIETIES
57% Cabernet sauvignon, 34% Merlot, 7% Cabernet franc, 2% petit Verdot.

AVERAGE AGE OF THE VINES
20 years.

TRAINING METHOD
Double Guyot.

PLANTING DENSITY
8,000 vines/ha.

HARVEST
Hand picking. A first selection of grapes on the vine. Mechanical sorting of the grapes by vibration, followed by hand sorting.

VINIFICATION
Temperature-controlled tronconical stainless-steel tanks. Vatting period for 18 to 21 days. Microbubbling. Co-inoculation, exogenous yeast and bacterias, in stainless steel tank at 25°C.

AGEING
20 months, 100% new barrels. Fining with egg white.