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Rated 96/100 by Wine Enthusiast (top 12% of their reviews).
Researched by our team from producer and independent sources — not supplied by the seller.
Château Calon Ségur is a Saint-Estèphe estate classified as a Third Growth in the 1855 classification, and this is its grand vin. Saint-Estèphe is the northernmost of the Médoc's communal appellations, holding AOC status since 1936, and its soils carry a slightly higher clay content than its neighbours — a factor behind the appellation's reputation for firm structure and slow maturation.
The estate covers 55 hectares, of which 48 are in production and 50 planted. The vineyard is planted to 57% Cabernet Sauvignon, 34% Merlot, 7% Cabernet Franc and 2% Petit Verdot, at a density of 8,000 vines per hectare, with an average vine age of 22 years. The ground is a thick layer of gravel laid down during the Quaternary period over a predominantly clay sub-soil of Tertiary origin.
Fruit is vinified in temperature-controlled conical stainless-steel tanks with maceration running 18 to 21 days, then matured in 100% new barrels for 18 to 20 months. The estate points to 1947, 1953 and 1982 as evidence of how long its wines can hold. Calon Ségur shares ownership with Château Capbern in the same commune.
Archives from Bordeaux University record taxes paid on Calon wine in the twelfth century, when the house of Calon was a stronghold of the Lords of Lesparre. Through the fifteenth and sixteenth centuries it passed among the De Lur, De Marsan, De Vallier and De Gascq families.
In 1670 Jeanne de Gascq married Jacques de Ségur; their son Alexandre (1674-1716) married the heir to Latour and bought Lafite in 1715. In 1718 Nicolas-Alexandre, Marquis de Ségur, acquired the lands of Mouton, placing every future Médoc First Growth but Margaux in his hands.
He died in 1755. In 1824 the Dumoulin family, successors to the Ségurs, gave up the estate to Firmin de Lestapis, and in 1855 Calon Ségur was classified a Third Growth. Georges Gasqueton, owner of Château Capbern, acquired it in 1894 with his uncle Charles Hanappier; Georges, then Edouard, then Philippe Gasqueton ran it through the twentieth century.
After Philippe's death in 1995 his wife Denise took over with their daughter Hélène de Baritault, renovating cellars and vineyard. Denise died in September 2011, on the first day of harvest. In 2012 Suravenir, a subsidiary of Crédit Mutuel Arkéa, acquired Calon Ségur and Capbern; renovation began in 2013 and a new vat cellar opened on 26 September 2016.
Grilled ribeye with bone marrow
The textbook answer for a Cabernet-led Medoc raised in new oak. Protein and rendered fat bind the firm tannin, and the char from the grill meets the cedar and smoke of the barrel ageing. Bone marrow adds the richness that a young, closed wine needs to show its fruit.
Massaman beef curry (แกงมัสมั่นเนื้อ)
Massaman is the Thai curry best suited to a structured Bordeaux: low in chilli, built on cinnamon, cardamom, clove and star anise with slow-braised beef and peanut. Those warm spices run parallel to the cedar and sweet spice of new oak, while the braised meat and coconut richness cushion the tannin.
Aged Comté
A hard, nutty mountain cheese is a safer close for a tannic young Medoc than anything blue or washed-rind, which would clash. Comte's salt and fat round off the tannin, and its brown-butter depth picks up the savoury register the wine develops with air.
Product information compiled from producer, importer and reference sources.
Saint-Estèphe third growth: structured Cabernet-led blend with dark fruit, cedar, and mineral complexity.
Château Calon Ségur, a classified third growth of Saint-Estèphe, delivers a classically structured Bordeaux blend anchored by 76% Cabernet Sauvignon. The 2019 vintage expresses the appellation's signature dark fruit intensity—blackcurrant and plum—layered with cedary oak and tobacco undertones.
Medium-full body and medium-high tannin provide the framework for extended cellaring, while mineral notes and leather development suggest tertiary complexity emerging over time. A food-friendly expression of Right Bank elegance suited to grilled red meat, lamb, and aged cheeses.
** Vintage may change — please confirm with our team.
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