2016 Rauzan-Ségla
France
Margaux Grand Cru Classé
Bordeaux
Red
75% Cabernet Sauvignon, 25% Merlot (2024 vintage)
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2016
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I tasted the 2016s at Rauzan-Ségla once in January and then again several times in late March and early April. On each occasion, I was struck by the incredible purity of the wines. According to technical director Nicolas Audebert, the Merlot was especially challenged during the parched summer, which saw some hydric stress and then uneven ripening, even within the same parcel. Audebert separated the Merlots at harvest. The difference between the picks was evident when tasting the wines from barrel. As for Rauzan-Ségla, it is quite simply one of the best wines in Margaux this year.
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2024
2043 - 2054
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2023
2029 - 2050
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"It was a tough growing season until the weather turned tropical with humidity and high temperatures,” Nicolas Audebert explained when I visited Rauzan-Ségla. “There was huge mildew pressure. We organically farm the vines (certified this year), and the problem is the heterogeneity of our vineyards; we are trying to get a picture of the vineyard while observing all the different types of soil. It’s just complicated. The mildew impact on the Merlot was quite high; we lost 50%. The problem is how the mildew quickly went from the leaf to the bunches. We went out 22 times spraying. In some cases, the soil had too much water to use the tractors. But it can only be a loss in volume if you are strict with selection. You had to go through the vineyard more than a normal year to clean the vineyard as if you were using tweezers, taking away affected berries bit by bit and also at the sorting table, vibrating and using hands. In the end, the yield is around 30hL/ha. The rest of the season was nice, hot with sufficient water.”
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2023
2033 - 2063
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2022
2032 - 2062
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2022
2030 - 2065
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2022
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2021
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2021
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2021
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“It was like an obstacle course,” Nicolas Audebert told me in the first of two rendezvous, here and over at Canon. “We knew from the beginning it would be tough. It was important not to lose the precision and maintain the crunchy texture. We cropped at 38hL/ha after losing around 25% of the crop to mildew.”
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2021
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2020
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2020
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2020
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2019
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2019
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2019
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2018
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2018
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2018
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Estate Manager Nicolas Audebert and his team made an epic Rauzan-Ségla that may very well go down as one of the finest vintages ever made at this property. It is every bit that outstanding. “Rauzan-Ségla is a mosaic of about 100 parcels, it is therefore much harder to monitor and work than Canon, which is essentially one parcel,” Audebert explained. “We observed downy mildew pressure earlier at Rauzan than at other properties. For us, the very dry summer and warm October winds were a much greater factor in shaping the personality of the year, as we saw quite a bit of dehydration, especially on gravelly soils. Yields came in at 32 hectoliters per hectare, whereas in most years we are in the 38-40 range.”
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2018
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Estate Manager Nicolas Audebert and his team made an epic Rauzan-Ségla that may very well go down as one of the finest vintages ever made at this property. It is every bit that outstanding. “Rauzan-Ségla is a mosaic of about 100 parcels, it is therefore much harder to monitor and work than Canon, which is essentially one parcel,” Audebert explained. “We observed downy mildew pressure earlier at Rauzan than at other properties. For us, the very dry summer and warm October winds were a much greater factor in shaping the personality of the year, as we saw quite a bit of dehydration, especially on gravelly soils. Yields came in at 32 hectoliters per hectare, whereas in most years we are in the 38-40 range.”
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2017
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2017
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I met up with winemaker Nicolas Audebert to assess the latest offering from an estate that is flying high at the moment. “The impact of the frost was quite important on some terroirs. All the parcels on the western side of the estate, further inland where there is less wind ventilation and the cold stays longer was affected. The chef de culture woke up in a cold room and he knew something was up. Except for this, the other parts of the vineyard were fine. If you forget the frost in the beginning and the rain it was great. The flowering was quick and even, véraison by 10 August...people who have been here a long time had never seen anything like that. We had no lack of water or temperature heat spikes. It was cloudy and fresh but in terms of the evolution of the vine, everything happened at the right moment. We started the picking on 12 September until 28 or 29 September, stopping and starting during this period, picking when we wanted. We had to do a selection in the vineyard because there was botrytis. It was a question of pressure and picking at the right time, not at the latest. Where the frost impact was strong, it was rejected from the blend for both Rauzan Ségla or Ségla.”
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2017
2022 - 2045
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I met up with winemaker Nicolas Audebert to assess the latest offering from an estate that is flying high at the moment. “The impact of the frost was quite important on some terroirs. All the parcels on the western side of the estate, further inland where there is less wind ventilation and the cold stays longer was affected. The chef de culture woke up in a cold room and he knew something was up. Except for this, the other parts of the vineyard were fine. If you forget the frost in the beginning and the rain it was great. The flowering was quick and even, véraison by 10 August...people who have been here a long time had never seen anything like that. We had no lack of water or temperature heat spikes. It was cloudy and fresh but in terms of the evolution of the vine, everything happened at the right moment. We started the picking on 12 September until 28 or 29 September, stopping and starting during this period, picking when we wanted. We had to do a selection in the vineyard because there was botrytis. It was a question of pressure and picking at the right time, not at the latest. Where the frost impact was strong, it was rejected from the blend for both Rauzan Ségla or Ségla.”
00
2016
2022 - 2056
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2016
2022 - 2056
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2016
2021 - 2031
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2016
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I tasted the 2016s at Rauzan-Ségla once in January and then again several times in late March and early April. On each occasion, I was struck by the incredible purity of the wines. According to technical director Nicolas Audebert, the Merlot was especially challenged during the parched summer, which saw some hydric stress and then uneven ripening, even within the same parcel. Audebert separated the Merlots at harvest. The difference between the picks was evident when tasting the wines from barrel. As for Rauzan-Ségla, it is quite simply one of the best wines in Margaux this year.
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2016
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I tasted the 2016s at Rauzan-Ségla once in January and then again several times in late March and early April. On each occasion, I was struck by the incredible purity of the wines. According to technical director Nicolas Audebert, the Merlot was especially challenged during the parched summer, which saw some hydric stress and then uneven ripening, even within the same parcel. Audebert separated the Merlots at harvest. The difference between the picks was evident when tasting the wines from barrel. As for Rauzan-Ségla, it is quite simply one of the best wines in Margaux this year.
00
2015
2027 - 2050
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2015
2025 - 2055
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2015
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2015
2024 - 2055
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2015
2025 - 2045
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It didn't take long for Nicolas Audebert to make an impact at both Canon and Rauzan-Ségla. Audebert told me he did not make any drastic changes from the approach taken by his predecessor, John Kolasa, but I suspect he is being modest. According the Audebert, the big challenge in 2015 was maintaining freshness while respecting the classic style at both châteaux but also capturing the personality of the ripe year. It certainly looks like he succeeded. Nicolas Audebert is young, has worked in a number of regions around the world and brings tremendous passion to his work. You know what? It shows.
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2015
2020 - 2030
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It didn't take long for Nicolas Audebert to make an impact at both Canon and Rauzan-Ségla. Audebert told me he did not make any drastic changes from the approach taken by his predecessor, John Kolasa, but I suspect he is being modest. According the Audebert, the big challenge in 2015 was maintaining freshness while respecting the classic style at both châteaux but also capturing the personality of the ripe year. It certainly looks like he succeeded. Nicolas Audebert is young, has worked in a number of regions around the world and brings tremendous passion to his work. You know what? It shows.
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2015
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It didn't take long for Nicolas Audebert to make an impact at both Canon and Rauzan-Ségla. Audebert told me he did not make any drastic changes from the approach taken by his predecessor, John Kolasa, but I suspect he is being modest. According the Audebert, the big challenge in 2015 was maintaining freshness while respecting the classic style at both châteaux but also capturing the personality of the ripe year. It certainly looks like he succeeded. Nicolas Audebert is young, has worked in a number of regions around the world and brings tremendous passion to his work. You know what? It shows.
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2015
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It didn't take long for Nicolas Audebert to make an impact at both Canon and Rauzan-Ségla. Audebert told me he did not make any drastic changes from the approach taken by his predecessor, John Kolasa, but I suspect he is being modest. According the Audebert, the big challenge in 2015 was maintaining freshness while respecting the classic style at both châteaux but also capturing the personality of the ripe year. It certainly looks like he succeeded. Nicolas Audebert is young, has worked in a number of regions around the world and brings tremendous passion to his work. You know what? It shows.
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2014
2024 - 2036
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2014
2022 - 2050
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2014
2020 - 2044
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Longtime estate manager John Kolasa went out on a high note with his 2014s, the last vintage he made before retiring. Rauzan-Ségla epitomizes understated class, which is precisely what comes through in the 2014.
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2014
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It's hard to believe John Kolasa, a Bordeaux veteran and Rauzan-Ségla's Estate Manager, will be retiring later this year. Kolasa will go out on a high note, as the wines from Rauzan-Ségla and Canon are both superb in 2014. Nicolas Audebert, formerly of Cheval des Andes, the Argentinian joint venture of Cheval Blanc and Terrazas de los Andes, is working alongside Kolasa as the transition to the next generation is already under way.
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2014
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It's hard to believe John Kolasa, a Bordeaux veteran and Rauzan-Ségla's Estate Manager, will be retiring later this year. Kolasa will go out on a high note, as the wines from Rauzan-Ségla and Canon are both superb in 2014. Nicolas Audebert, formerly of Cheval des Andes, the Argentinian joint venture of Cheval Blanc and Terrazas de los Andes, is working alongside Kolasa as the transition to the next generation is already under way.
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2013
2023 - 2030
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2013
2019 - 2030
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2013
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2013
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John Kolasa is pretty sanguine about 2013, commenting that he's seen worse in the 1970s and 1980s. Even though yields were going to be low because of the poor flowering, Kolasa opted to green harvest to ensure full ripening. The vines were deleafed in order to give the grapes as much light, heat and air circulation as possible. The harvest started on September 30 and wrapped up on the 14th of October. Yields came in at 39 hectoliters per hectare. Only 39% of the total production went into the Grand Vin, while the rest was used for Ségla, Rauza-Ségla's second wine. Readers should note that Ségla is not sold en primeur and is usually released with several years of bottle age. Fermentations were done with slightly lower temperatures than normal, with the goal of pursuing gentle extractions.
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2013
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John Kolasa is pretty sanguine about 2013, commenting that he's seen worse in the 1970s and 1980s. Even though yields were going to be low because of the poor flowering, Kolasa opted to green harvest to ensure full ripening. The vines were deleafed in order to give the grapes as much light, heat and air circulation as possible. The harvest started on September 30 and wrapped up on the 14th of October. Yields came in at 39 hectoliters per hectare. Only 39% of the total production went into the Grand Vin, while the rest was used for Ségla, Rauza-Ségla's second wine. Readers should note that Ségla is not sold en primeur and is usually released with several years of bottle age. Fermentations were done with slightly lower temperatures than normal, with the goal of pursuing gentle extractions.
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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"With the wet conditions in August, the foliage kept growing and the energy of the vines did not go into the fruit," said public relations director Sandrine Begaud. "Ultimately we had good sugars and ripe tannins but not quite enough real flavor ripeness. That's why the vintage has a tendency to be bland."
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"With the wet conditions in August, the foliage kept growing and the energy of the vines did not go into the fruit," said public relations director Sandrine Begaud. "Ultimately we had good sugars and ripe tannins but not quite enough real flavor ripeness. That's why the vintage has a tendency to be bland."
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Manager John Kolasa cut the percentage of new oak used in 2006 to 50% because he felt that the tannins were "more aggressive and less succulent" and thus wanted less oak tannin in the wine. Ultimately he used 11% press wine because he felt this juice "filled in the middle palate of the wine and added length." Rauzan-Segla is always a tricky wine to taste early on, as it has a classic dryness and is slow to express itself.
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2005
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2005
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2005
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I vowed that as soon as Sorrel reopened, I would publish my Vinous Table, crossing my fingers that it would not be another victim of COVID-19. The fact that you are reading this confirms that Sorrel has again opened its doors.
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2005
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2005
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"With the wet conditions in August, the foliage kept growing and the energy of the vines did not go into the fruit," said public relations director Sandrine Begaud. "Ultimately we had good sugars and ripe tannins but not quite enough real flavor ripeness. That's why the vintage has a tendency to be bland."
00
2005
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Manager John Kolasa cut the percentage of new oak used in 2006 to 50% because he felt that the tannins were "more aggressive and less succulent" and thus wanted less oak tannin in the wine. Ultimately he used 11% press wine because he felt this juice "filled in the middle palate of the wine and added length." Rauzan-Segla is always a tricky wine to taste early on, as it has a classic dryness and is slow to express itself.
00
2005
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Everything manager John Kolasa said about the 2005 harvest led me to believe that Rauzan-Segla began with impeccable and extraordinarily rich matiere primaire Owing to its clay subsoils, the estate waited to pick later, ultimately harvesting cabernet sauvignon until October 7. In fact, Kolasa made the decision to declassify most of the estate's merlot planted on gravel. The result was the highest-ever IPT reading at this property (80), and the wine required careful extraction, according to Kolasa. "We added 5% press wine before Christmas, but it disappeared into the blend," noted Kolasa. "Then we raised the percentage to 8%, and still the press wine disappeared." The crop level in 2005 was a relatively low 39 hectoliters per hectare, and a higher than usual 70% new oak is being used to age this very dense young wine.
00
2004
2019 - 2030
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2004
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Manager John Kolasa cut the percentage of new oak used in 2006 to 50% because he felt that the tannins were "more aggressive and less succulent" and thus wanted less oak tannin in the wine. Ultimately he used 11% press wine because he felt this juice "filled in the middle palate of the wine and added length." Rauzan-Segla is always a tricky wine to taste early on, as it has a classic dryness and is slow to express itself.
00
2004
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Everything manager John Kolasa said about the 2005 harvest led me to believe that Rauzan-Segla began with impeccable and extraordinarily rich matiere primaire Owing to its clay subsoils, the estate waited to pick later, ultimately harvesting cabernet sauvignon until October 7. In fact, Kolasa made the decision to declassify most of the estate's merlot planted on gravel. The result was the highest-ever IPT reading at this property (80), and the wine required careful extraction, according to Kolasa. "We added 5% press wine before Christmas, but it disappeared into the blend," noted Kolasa. "Then we raised the percentage to 8%, and still the press wine disappeared." The crop level in 2005 was a relatively low 39 hectoliters per hectare, and a higher than usual 70% new oak is being used to age this very dense young wine.
00
2004
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2003
2023 - 2032
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2003
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2003
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Everything manager John Kolasa said about the 2005 harvest led me to believe that Rauzan-Segla began with impeccable and extraordinarily rich matiere primaire Owing to its clay subsoils, the estate waited to pick later, ultimately harvesting cabernet sauvignon until October 7. In fact, Kolasa made the decision to declassify most of the estate's merlot planted on gravel. The result was the highest-ever IPT reading at this property (80), and the wine required careful extraction, according to Kolasa. "We added 5% press wine before Christmas, but it disappeared into the blend," noted Kolasa. "Then we raised the percentage to 8%, and still the press wine disappeared." The crop level in 2005 was a relatively low 39 hectoliters per hectare, and a higher than usual 70% new oak is being used to age this very dense young wine.
00
2003
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Rauzan-Segla produced just 30 hectoliters per hectare in 2003, without having to carry out a green harvest. The grand vin represents a strict 47% selection. The new wine is aging in 50% new oak: the property has been steadily reducing its percentage of new barrels in recent years.
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2002
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2002
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Rauzan-Segla produced just 30 hectoliters per hectare in 2003, without having to carry out a green harvest. The grand vin represents a strict 47% selection. The new wine is aging in 50% new oak: the property has been steadily reducing its percentage of new barrels in recent years.
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2002
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00
2001
2021 - 2045
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2001
2019 - 2038
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2001
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Rauzan-Segla produced just 30 hectoliters per hectare in 2003, without having to carry out a green harvest. The grand vin represents a strict 47% selection. The new wine is aging in 50% new oak: the property has been steadily reducing its percentage of new barrels in recent years.
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2001
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2001
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According to cellarmaster Henri de Ruffray, the merlot in 2001 was very ripe, and the chateau did a bit more extraction than the previous year, but not for the cabernet. The 2001 grand vin will represent just 39% of total production; the wine will go into bottle with about 12.5% alcohol, vs. 13 for the 2000.
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2000
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According to cellarmaster Henri de Ruffray, the merlot in 2001 was very ripe, and the chateau did a bit more extraction than the previous year, but not for the cabernet. The 2001 grand vin will represent just 39% of total production; the wine will go into bottle with about 12.5% alcohol, vs. 13 for the 2000.
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2000
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This estate aimed for a yield of 45 hectoliters per hectare but made just 37 due to the drought, said manager John Kolasa. "The cabernet berries were very small and thick-skinned. So it hardly surprising that the tannins are the highest ever at Rauzan-Segla, a full 20% more than 1998." Only 4% press wine was included in the blend.
00
1999
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According to cellarmaster Henri de Ruffray, the merlot in 2001 was very ripe, and the chateau did a bit more extraction than the previous year, but not for the cabernet. The 2001 grand vin will represent just 39% of total production; the wine will go into bottle with about 12.5% alcohol, vs. 13 for the 2000.
00
1999
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This estate aimed for a yield of 45 hectoliters per hectare but made just 37 due to the drought, said manager John Kolasa. "The cabernet berries were very small and thick-skinned. So it hardly surprising that the tannins are the highest ever at Rauzan-Segla, a full 20% more than 1998." Only 4% press wine was included in the blend.
00
1999
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"We perceived a tenderness in the wine at the outset so even though we didn't shorten the cuvaison we did less extraction during vinification," explained manager John Kolasa. "We also rinsed the barrels much more than usual to get rid of any harshness, to reduce the shock to the wine. It was not a mistake. We also slightly reduced the new oak percentage from 75% to 70%. "The '99 includes ten barrels (3%) petit verdot—"gutsy, highly concentrated juice from tiny berries," according to Kolasa.
00
1998
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1998
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1998
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This estate aimed for a yield of 45 hectoliters per hectare but made just 37 due to the drought, said manager John Kolasa. "The cabernet berries were very small and thick-skinned. So it hardly surprising that the tannins are the highest ever at Rauzan-Segla, a full 20% more than 1998." Only 4% press wine was included in the blend.
00
1998
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"We perceived a tenderness in the wine at the outset so even though we didn't shorten the cuvaison we did less extraction during vinification," explained manager John Kolasa. "We also rinsed the barrels much more than usual to get rid of any harshness, to reduce the shock to the wine. It was not a mistake. We also slightly reduced the new oak percentage from 75% to 70%. "The '99 includes ten barrels (3%) petit verdot—"gutsy, highly concentrated juice from tiny berries," according to Kolasa.
00
1998
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Following the very hot August, the early September rain slowed things down at this estate, according to manager John Kolasa. But the berries remained small and didn't swell with water through the harvest. No doubt the extensive drainage system put in since the Wertheimer group purchased this chateau in '94 served to protect the fruit in '98. Acidity levels remained on the high side, higher than in '96, according to Kolasa, who described the vinification as "normal," even if the color was slow to come.
00
1997
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"We perceived a tenderness in the wine at the outset so even though we didn't shorten the cuvaison we did less extraction during vinification," explained manager John Kolasa. "We also rinsed the barrels much more than usual to get rid of any harshness, to reduce the shock to the wine. It was not a mistake. We also slightly reduced the new oak percentage from 75% to 70%. "The '99 includes ten barrels (3%) petit verdot—"gutsy, highly concentrated juice from tiny berries," according to Kolasa.
00
1997
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Following the very hot August, the early September rain slowed things down at this estate, according to manager John Kolasa. But the berries remained small and didn't swell with water through the harvest. No doubt the extensive drainage system put in since the Wertheimer group purchased this chateau in '94 served to protect the fruit in '98. Acidity levels remained on the high side, higher than in '96, according to Kolasa, who described the vinification as "normal," even if the color was slow to come.
00
1997
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The key to making good wine in '97 was getting ripe cabernet, says David Orr. "The merlot was smashing when we began picking it on September 17, but the cabernet was not really ripe yet and that why we hung on." Eventually, the estate harvested its cabernet between September 27 and October 1. Since the Wertheimer group purchased this chateau, a host of improvements have been made. A new pneumatic press was added before the '95 harvest. Yields have been reduced by about 10 hectoliters per hectare since the '80s. The percentage of new oak has been increased. The number of small cuves has been increased to allow for more harvest-time flexibility. And the percentage of the crop used for the grand vin has been dramatically reduced: today it is typically around 45%, vs. 65%-70% as recently as the late '80s. Perhaps equally important over the longer term: 14 kilometers of drains were put in prior to the '95 vintage. "Drainage has always been a problem on the Margaux plain," Orr explains. "And the roots of our vines have taken two or three years to adapt to the new water table."
00
1996
2019 - 2029
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1996
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Following the very hot August, the early September rain slowed things down at this estate, according to manager John Kolasa. But the berries remained small and didn't swell with water through the harvest. No doubt the extensive drainage system put in since the Wertheimer group purchased this chateau in '94 served to protect the fruit in '98. Acidity levels remained on the high side, higher than in '96, according to Kolasa, who described the vinification as "normal," even if the color was slow to come.
00
1996
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The key to making good wine in '97 was getting ripe cabernet, says David Orr. "The merlot was smashing when we began picking it on September 17, but the cabernet was not really ripe yet and that why we hung on." Eventually, the estate harvested its cabernet between September 27 and October 1. Since the Wertheimer group purchased this chateau, a host of improvements have been made. A new pneumatic press was added before the '95 harvest. Yields have been reduced by about 10 hectoliters per hectare since the '80s. The percentage of new oak has been increased. The number of small cuves has been increased to allow for more harvest-time flexibility. And the percentage of the crop used for the grand vin has been dramatically reduced: today it is typically around 45%, vs. 65%-70% as recently as the late '80s. Perhaps equally important over the longer term: 14 kilometers of drains were put in prior to the '95 vintage. "Drainage has always been a problem on the Margaux plain," Orr explains. "And the roots of our vines have taken two or three years to adapt to the new water table."
00
1995
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The key to making good wine in '97 was getting ripe cabernet, says David Orr. "The merlot was smashing when we began picking it on September 17, but the cabernet was not really ripe yet and that why we hung on." Eventually, the estate harvested its cabernet between September 27 and October 1. Since the Wertheimer group purchased this chateau, a host of improvements have been made. A new pneumatic press was added before the '95 harvest. Yields have been reduced by about 10 hectoliters per hectare since the '80s. The percentage of new oak has been increased. The number of small cuves has been increased to allow for more harvest-time flexibility. And the percentage of the crop used for the grand vin has been dramatically reduced: today it is typically around 45%, vs. 65%-70% as recently as the late '80s. Perhaps equally important over the longer term: 14 kilometers of drains were put in prior to the '95 vintage. "Drainage has always been a problem on the Margaux plain," Orr explains. "And the roots of our vines have taken two or three years to adapt to the new water table."
00
1995
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A terrific pair of wines at this address, with the "95 perhaps even more pristine than the '94 was last spring. Rauzan-Ségla (starting with the '94. the name has reverted hack to the original spelling of the estate before it was divided into Ségla and Gassies) has terrific soil—rated second only to Château Margaux in the appellation in the 1855 classification—and has been making much better wine since the mid-'80s. The property has also changed hands twice since 1988. Under the new owners (the Wertheimer Group, owners of Chanel) quality has been ratcheted up another notch. Director John Kolasa has been quoted as saying that Rauzan-Ségla is not yet up to super-second standards, but I think he's just being modest. Selection is as brutal as at any property in Bordeaux: 40% to 45% of the crop will be bottled as grand vin in both '94 and '95. The percentage of new oak used has been steadily increased in recent years, from 50%-55% in '93 to 60% in '94 to 70% for the '95. The '95 contains a bit more merlot than the '94. Both wines are superb, with the '94 perhaps slightly more impressive in the context of its year. Few left-bank wines from this vintage stain the palate like Rauzan-Ségla.
00
1994
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A terrific pair of wines at this address, with the "95 perhaps even more pristine than the '94 was last spring. Rauzan-Ségla (starting with the '94. the name has reverted hack to the original spelling of the estate before it was divided into Ségla and Gassies) has terrific soil—rated second only to Château Margaux in the appellation in the 1855 classification—and has been making much better wine since the mid-'80s. The property has also changed hands twice since 1988. Under the new owners (the Wertheimer Group, owners of Chanel) quality has been ratcheted up another notch. Director John Kolasa has been quoted as saying that Rauzan-Ségla is not yet up to super-second standards, but I think he's just being modest. Selection is as brutal as at any property in Bordeaux: 40% to 45% of the crop will be bottled as grand vin in both '94 and '95. The percentage of new oak used has been steadily increased in recent years, from 50%-55% in '93 to 60% in '94 to 70% for the '95. The '95 contains a bit more merlot than the '94. Both wines are superb, with the '94 perhaps slightly more impressive in the context of its year. Few left-bank wines from this vintage stain the palate like Rauzan-Ségla.
00
1990
2019 - 2035
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00
1990
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00
1989
2019 - 2035
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1988
2018 - 2030
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1987
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1986
2019 - 2033
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1985
2019 - 2027
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1983
2023 - 2033
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1983
2019 - 2029
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1979
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1975
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1964
2019 - 2019
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1962
2019 - 2025
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
2019 - 2029
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2019 - 2019
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1957
2019 - 2019
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1952
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1948
2019 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1947
2019 - 2026
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1945
2020 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1939
2019 - 2019
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1938
2019 - 2019
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1929
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1929
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This magical evening continued into a delicious dinner blessed with a stunning array of wines. The menu, prepared by Grissini Restaurant and served al fresco, was simple, tasty and very nicely done, as always.
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1920
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1900
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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