CHÂTEAU SEGUR DE CABANAC
|Vineyard Blend||Cabernet Sauvignon, Merlot|
|Farming||25 years old Vines. 7 hectares (17.3 acres) in Saint-Estèphe. Hand-harvested. Manual sorting table.|
|Aging||20 months in oak barrels (1/3 new)|
Château Ségur de Cabanac is a Cabernet Sauvignon-based wine from Saint-Estèphe, well-balanced with Merlot to produce a fine and elegant wine, an exceptional pleasure. The vines are planted on 17 acres of gravelly soils, where Cabernet Sauvignon brings body and structure, while Merlot adds a touch of elegance and lightness. The wine is made in thermo-regulated stainless steel vats, with a 3-week maceration, before being aged for 20 months in 100% French oak barrels from Bordeaux (of which 30% are new).
The wine has a deep red color, and a nose of black and red fruits with hints of spices. The addition of legendary consultant Eric Boissenot to the team as consultant winemaker has brought his brilliant touch to an already startlingly good wine. A recent Wine Spectator profile calls him "Bordeaux’s secret weapon, a skilled interpreter of the land and its wines who pushes them over the top and whose influence extends to Bordeaux’s most famed chateaus, a veritable master at letting each parcel show its inherent character".
GUY DELON was born into a family that have been viticulturists for seven generations in SAINT-JULIEN, SAINT-ESTÈPHE, and the surrounding region, and his extended family own some of the most desired vineyards in Bordeaux. Guy is the cousin of JEAN-HUBERT DELON, owner of the famous châteaux properties LÉOVILLE LAS CASES, NÉNIN, POTENSAC and SAINT-MICHEL.
Guy DELON purchased CHÂTEAU MOULIN DE LA ROSE in 1971 and CHÂTEAU SÉGUR DECABANAC in 1985.In 1993 he passed the reins for both estates to his children, JEAN-FRANÇOISand GUYLÈNE DELON
The DELON family uses the services of the famous consulting winemaker ERIC BOISSENOT, who consults to 4 out of the 5 Bordeaux Grand Crus, and is considered to be one of the finest winemakers in the world.
As he will tell you, BOISSENOT’S philosophy is very straightforward:
- Not over-exaggerating ripeness, extraction or tannins.
- Not over-micro oxygenating wines, as this is simply taking tannins away from over extracted wines
- Close surveillance of the properties we work with. We tend to work with only left bank wines in order to spend more time at the properties.
- Letting the wines speak for themselves.