Château Rauzan-Ségla Grand Cru Classé Margaux AOC - Château Rauzan-Ségla

Château Rauzan-Ségla Grand Cru Classé Margaux AOC - Château Rauzan-SéglaThe Château Rauzan-Ségla Grand Cru Classé Margaux from the Bordeaux wine region presents itself in the glass with a bright purple-red. With a slight tilt, the red wine glass reveals a charming brick tone at the edges. After the first swirl, one can perceive a perfect balance in this red wine, as it delineates neither watery nor syrupy or liqueur-like on the walls of the glass. The nose of this red wine from Bordeaux enchants with nuances of blackcurrant, blackberry, blueberry, and mulberry. If we delve further into the aromas, gingerbread spice, cocoa bean, and oriental spices emerge. This French wine delights with its elegantly dry flavor profile. It has been bottled with exceptionally low residual sugar. This is a true quality wine that clearly stands out from simpler qualities, and thus this French wine naturally enchants with its finest balance despite its dryness. Excellent taste does not necessarily require sugar. This silky and meaty red wine presents itself balanced and multifaceted on the palate. In the finish, this red wine from the Bordeaux wine region finally impresses with lovely length. Hints of sour cherry and dark Morello cherry are once again evident. Vinification of the Château Rauzan-Ségla Grand Cru Classé The balanced Château Rauzan-Ségla Grand Cru Classé Margaux from France is a blend vinified from the grape varieties Cabernet Sauvignon, Merlot, and Petit Verdot. After harvesting, the grapes are quickly transported to the pressing house. Here they are selected and gently crushed. Fermentation follows at controlled temperatures. The fermentation is followed by aging in French oak wood. Food Recommendation for the Château Rauzan-Ségla Grand Cru Classé Enjoy this red wine from France best at a temperature of 15 - 18°C as a companion to duck breast with sugar snap peas, fried calf's liver with apples, onions, and balsamic sauce, or lamb ragout with chickpeas and dried figs.