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.

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.

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