Château Calon Ségur 2025 is a distinguished Saint-Estèphe Third Growth that beautifully reflects the estate’s signature balance of power, elegance, and longevity. Crafted predominantly from Cabernet Sauvignon, alongside Merlot, Cabernet Franc, and Petit Verdot, this classic Bordeaux reveals expressive aromas of blackcurrant, dark berries, violets, rose petals, liquorice, and subtle hints of tobacco and spice. Deep, layered, and remarkably refined, Château Calon Ségur 2025 offers silky yet structured tannins, vibrant freshness, and a distinctive mineral character shaped by its gravel and clay terroir. A wine of precision and depth, it finishes with impressive length and promises exceptional evolution with long-term cellaring.

The Wine Advocate | RP 95-97
Published: Apr 30, 2026

A blend of 57% Cabernet Sauvignon, 34% Merlot, 7% Cabernet Franc and 2% Petit Verdot, the 2025 Calon-Ségur offers up a deep and incipiently complex bouquet of dark berries, rose petals and violets, framed by a deft touch of new oak. Full-bodied, deep and layered, with terrific energy, abundant but ultra refined tannins and a long, penetrating finish, it checks in at a very classically proportioned 13.6% alcohol and pH of 3.6.

James Suckling | JS 95-96
Published: Apr 27, 2026

Aromas of ripe black currants, yet menthol and other fresh herbs come through. Medium body, with firm and slightly chewy tannins and a savory finish. Plenty going on here. 80% cabernet sauvignon, 17% merlot, 2% cabernet franc and 1% petit verdot.

Decanter | D 96
Published: Apr 1, 2026
Drink: 2034-2050

Smells so alive on the nose, crystalline but ripe blackcurrants with some liquorice and tobacco touches. Tar, campfire smoke – a charred element. Grippy and filling but in a soft, powdery bouncy, almost chewy sense – but not fleshy as such – round, massy and layered but so gently controlled that it feels more like a caress than a hug. To me it feels a bit more accessible than Calon can sometimes be in these early stages. Juicy mid palate, strawberries and cherries with the signature mineral, chalky grip on the finish. Lovely, true to form and very delightful. 3.4pH. 65% grand vin production. 1% Petit Verdot completes the blend.

Jancis Robinson | JR 17.5
Published: Apr 14, 2026
Drink: 2033-2050

80% Cabernet Sauvignon, 17% Merlot, 2% Cabernet Franc, 1% Petit Verdot. 35 hl/ha. Cask sample.
Fragrant blackcurrant and blackcurrant-leaf nose. Firm, long and linear with tension and fruit on the finish. Tightly bound but fleshy and gourmand. Very Cabernet in its expression. (JL)

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.

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Technical Specs

Alcohol: Tbc
Closure: Natural Cork
Harvest: 2025
Oak: tbc
Varietals: TBC — Cabernet Sauvignon-led Bordeaux blend
Vineyard Area: 55 ha
Average Vine Age: TBC
Planting Density: 8,000 vines/ha
Training: Double Guyot
Harvest: Hand-picked with initial selection on the vine, followed by mechanical vibration sorting and hand sorting
Vinification: Temperature-controlled conical stainless-steel tanks, 18–21 days maceration, microbubbling and co-inoculation
Consulting Oenologist: Éric Boissenot
Region: Saint-Estèphe, Bordeaux
Classification: 3rd Grand Cru Classé in the 1855 Classification

Serving Temperature: 16–18°C
Decanting: 1–2 hours
Food Pairing: Roast beef, lamb, venison, duck, beef Wellington, grilled steak, mushrooms, truffle dishes and mature hard cheeses