Source: The Wine Advocate; Published: Mar 16, 2020?(RP-89)

Medium to deep garnet-purple colored, the nose of the 2017 Le Marquis de Calon-S?gur is meaty and earthy with baked plums, mulberries, cassis and woodsmoke aromas. Medium-bodied, the palate is elegant, fresh and soft with a juicy finish. The wine was aged in French oak, 30% new, for 17 months. The blend is 57% Merlot and 38% Cabernet Sauvignon and 5% Cabernet Franc.
Drink Date: 2020 – 2030

Source: jamessuckling.com. Issue Date: Friday, January 10, 2020 (JS-92)

Terra cotta, red-berry pastry and a wild-herb thread, too. The palate has firm, wrapped tannin, cradling ripe cassis and blueberry flavors. Round, juicy tannins. Some vanilla now. A blend of 57% merlot, 38% cabernet sauvignon and 5% cabernet franc. Second wine of Ch?teau Calon-S?gur. Drink or hold.

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 ?NOLOGIST
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. A 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.