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  • Country ranking ?

    1 846
  • Producer ranking ?

    29
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Beef

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.

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The Story

The work in the vineyard at Rauzan-Ségla is carried out plot by plot, plant by plant. The harvest is performed with the same painstaking care as the other tasks throughout the year. Each step is approached with the same attention to detail, from the picking to the production of the new wine.

Each vintage must be considered unique and be treated as such, demanding a renewed attention and making any attempt at an annual routine quite impossible. At Rauzan Ségla, nothing is left to chance, adapting to each year’s weather conditions and bringing out the best characteristics of the vintage. Not a day goes by without the technical team roaming up and down the rows of vines, tasting the grapes and judging their readiness. It is their expert palates that will dictate the harvest dates for each plot. This decision is primordial and carries with it the very style of the property. Precision and delicatesse are required if we are to pick grapes that are both ripe and fresh-tasting. When the signal is finally given the grapes are picked by hand with the greatest care. After a first selection by the picker, the bunches are placed in small six-kilo individual crates to avoid any crushing. They are then transported to the cellar to be sorted.

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Vintage 1956

BORDEAUX / Due to the climatic conditions and the breeding of the vines, Bordeaux produced fine and concentrated wines in 1952, 1953 and 1955. 1956 is a historic year, because it marks the beginning of a new era for Bordeaux. The reason for this paradigm shift was the shock caused by a -20°C cold spell in Bordeaux in February 1956 which killed a large swath of vines. Saint-Émilion and Pomerol were the hardest hit. Regions least affected by the killing frost still faced a delayed growing season and a cold, rainy summer. Any hope of having even a mediocre year was lost.

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Latest Pro-tasting notes

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Information

Origin

Margaux, Bordeaux
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