Source: jamessuckling.com. Issue Date: February 13, 2017 (JS-92)

Blackberry, mushroom and flower aromas follow through to a full to medium body, round and juicy tannins and a flavorful finish. Like the hints of bitter oranges. Drink in 2020.

Source: Interim End of March 2017, The Wine Advocate; Issue Date: 31st Mar 2017 (RP-87)

The 2014 Marquis de Calon has quite an opulent bouquet for a second wine. The palate is medium-bodied with a touch of greenness on the entry, gritty in the mouth with some hardness on the finish. It is a wine that I feel has gone into its shell, but I am sure will return within two or three years to demonstrate the exuberance and hubris out of barrel.

Source: Winemaker

The estate's Second Wine offers a different interpretation of the Calon terroir. With an average of 75% Merlot in the blends, Le Marquis de Calon Segur is totally distinct from the First Wine. ?It benefits from a true expression of its own, underlines Vincent Millet. The plots are separated out from the beginning. Le Marquis de Calon Segur provides immediate enjoyment, warmth and a velvety texture. It is carefully aged generally for 17 months in oak barrels, a third of which are new. Deliciously easy-drinking, silky and expressive, its charm comes to the fore, while at the same time bringing to our minds the elegance of the Grand Vin.

APPELLATION
Saint-Estephe.
Chateau Calon Segur's second label.

CONSULTANT ENOLOGIST
Eric 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
56% Cabernet sauvignon, 35% Merlot, 7% Cabernet franc, 2% petit Verdot

AVERAGE AGE OF THE VINES
22 years.

TRAINING METHOD
Double Guyot.

PLANTING DENSITY
8,000 vines/ha.

TARGET YIELD
45 hl/ha.

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

VINIFICATION
Temperature-controlled conical stainless-steel tanks. Maceration for 18 to 21 days.

AGEING
17 months, 30% new barrels. Fining with egg white.

AVERAGE ANNUAL PRODUCTION
Around 120,000 bottles.