The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Description
The Story
Fifty-five hectares (136 acres) at the time of the 1855 classification, fifty-five hectares today: the estate is a rare example of consistency of terroir over the centuries.
The vineyard is made up of one single block adjacent to the village of Saint-Estèphe. Unique in the Médoc, it is completely surrounded by a stone wall. Inside, closest to the château, this “enclos” groups together the most famous plots of Calon.
There are very few geological models that can be compared with the terroir of Calon Ségur. The vines delve down into a deep gravel layer that was deposited there by the river. This layer covers another which is predominantly clay. This combination of clay and gravel soils is one of the main reasons for the power and finesse displayed in the wines of Calon Ségur.
Cabernet Sauvignon is the backbone of Calon Ségur. This grape variety makes up over three-quarters of the blend, and in great years its proportion can be as high as 90%.
No great wines can ever be made without constant and meticulous care of the vines. The soils are ploughed in the time-honoured tradition. From spring to autumn, vine canopy management tasks are done by large numbers of vineyard personnel. The crop is picked by hand at perfect ripeness.
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 | 53% Cabernet sauvignon, 38% 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 | 18 to 20 months, 30% new barrels. Fining with egg white. |
AVERAGE ANNUAL PRODUCTION | Around 80,000 bottles. |
Vintage 1957
Bordeaux: The weather conditions in Bordeaux during the 1957 growing season were mixed. The year began with a cold winter and a late spring, which delayed budbreak and flowering. While the summer months were relatively warm and dry, they were also marked by periods of rainfall. This inconsistent weather had a significant impact on grape ripening and overall quality.
Bordeaux 1957 Reds: The red wines of Bordeaux from the 1957 vintage are often considered to be of moderate quality. The wines typically display a ruby-red color with some showing signs of aging, such as a slight brick or garnet rim. On the nose, they offer aromas of red berries, dried herbs, and hints of tobacco and cedar.
In the mouth, the 1957 Bordeaux reds are characterized by their medium body and relatively mild tannins. The acidity is generally balanced, but the wines lack the depth and concentration that are found in exceptional Bordeaux vintages. While some wines from this vintage have aged gracefully, others may have reached or passed their peak, making it important to choose bottles carefully.
Bordeaux 1957 Whites: The white wines of Bordeaux from the 1957 vintage also produced mixed results. The wines typically have a pale to medium gold color with aromas of citrus, green apple, and a touch of honey. While they may lack the complexity and depth of some other vintages, the best examples have retained their freshness and vibrancy over the years.
Overall Impressions: The Bordeaux 1957 vintage is generally regarded as a moderate vintage in terms of quality. While it may not have reached the heights of some of the region's legendary years, it still produced wines that can offer enjoyable drinking experiences, especially when carefully selected bottles from reputable producers are chosen.