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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.
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.
BORDEAUX 2019 VINTAGE
When I was visiting Bordeaux early March, Corona was a threat on the horizon and France has been more concerned by a strike of the air traffic control. However, I was travelling to Bordeaux and had the chance to get some first insights to the 2019 vintage. I was very much looking forward to the “en primeur tastings” which were scheduled for March 26, 2020 but the tastings were cancelled mid-March. Immediately I contacted the different associations and wineries in Bordeaux and asked for samples.
The result was a small number of wines which arrived in Essen before the shutdown of France made shipments rather difficult. These first samples of the vintage 2019 were tasted under pristine conditions to assure a fair and equal assessment of all qualities. In fact, the samples proved right the opinion of some of Bordeaux’ leading figures. Bruno-Eugène Borie from Château Ducru-Beaucaillou sees 2019 in a line with the excellent vintages of 2016, 2010, 2009 und 2005.
Henri Lurton talks about his best vintage, along with 2016, he has ever vinified at Château Brane-Cantenac. Philippe Dhalluin from Château Mouton-Rothschild asses the vintage as rich and abundant in quality and also in quantity. After some smaller crops they came back to an average production.
Emmanuel Cruse from Château d’Issan sees that 2019 has a lot in common with 2016 yet preserving more freshness. It is a very good vintage but appearing at a very difficult time on the market. In fact, the start of this vintage was very positive. Enough precipitations during winter were retained by soils like chalk and clay. Vineyards on these water retaining soils had a huge advantage in the future growing period. With exception of a wet June, the vintage has taken advantage of a rather dry climatic condition, which prevented diseases in the vineyards to a huge extend. No chance for powdery or downy mildew. Even the heat waves were not really harming the vines as rain set in, always at the last moment but still early enough to prevent massive water stress and a slow-down of the maturity. The late physiological maturity brought a lot of alcohol, but the wines show more freshness as in the previous years.
Fabien Teitgen, Winemaker of Smith-Haut-Lafitte relates this freshness to the good acidity “due to cool night temperatures during the ripening period”. This fact is also good news for white wines. „They are the big surprise “, says Olivier Bernard of Domaine de Chevalier.
At Château Coutet in Barsac, Philippe and Aline Baly were harvesting in three passes with a total of 19 harvesting days. They judge the conditions as rather ideal: “These climatic conditions have generated a harvest whose quality is indisputably present.” Same samples made their way to Essen and I have tasted them. Some more samples are announced and will hopefully arrive during the current week. There will be a weekly update of my tasting notes, whenever samples will arrive.
Unfortunately, 2019 arrives in a difficult time, the Corona virus puts the world in fear and makes trade more and more difficult. Trade berries and new customs duties create a difficult frame for this vintage. However, we should not forget one thing: there are wonderful 2019s waiting for us, wines with ageing potential and charm which will survive every crisis.