CHÂTEAU PHÉLAN SÉGUR
2008 Cru Bourgeois Exceptionnel Saint Estèphe
| Colour | Red |
| Origin | France, Bordeaux |
| Sub-district | Haut Médoc |
| Village | Saint Estèphe |
| Classification | Cru Bourgeois Exceptionnel |
Very cool expression - tastes like it was made in a fridge - but very very pure and fine. Just lacks a bit of joie de vivre. A good example of a particular style of very dry claret. Rating: 88 L&S (Apr 2009)
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The nose is surprisingly light bilberry given freshness by hints of raspberry. The fruit and tannins feel quite ripe fleshing out the middle but towards the back the firmness holds back some of the fruit richness. 2013-24 Rating: 85-88 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Sweet and smooth and flattering. Perhaps not very St-Estèphe but a wine that should give enormous pleasure. Great balance and ripeness. Attractive and alluring top notes. Tea leaves. Aromatic. Great complete wine with no sign of under-ripeness. 2013-25 Rating: 17.5+ Jancis Robinson OBE MW - www.JancisRobinson.com (Apr 2009)
Crushed blueberry on the nose. Full-bodied, with soft, polished tannins and a medium finish. Fruity, with fresh herbs and spices on the finish. Rating: 85-88 James Suckling, The Wine Spectator (Apr 2009)
Château Phélan Ségur
Château Phélan-Ségur is a Cru Bourgeois St. Estèphe property that produces textbook meaty, solid and long-lived St. Estèphes. It was bought by Xavier Gardinier in 1985 and is now run by his sons, Thierry and Laurent. Phélan-Ségur's 66 hectares of vineyards are well-sited near the Grionde estuary and lies on well drained gravel soils. The vineyards are bordered by those of Château Montrose and Château Calon-Ségur. Phélan-Ségur's wine is a blend of Cabernet Sauvignon (60%), Merlot (30%) and Cabernet Franc (10%). The grapes are fermented in temperature-controlled stainless steel vats and the wine is then matured in oak barriques (30% new) for 15 months. Phélan-Ségur usually requires at least 5-7 years of bottle ageing to show at its best and the best vintages can continue improving for up to 15 years.
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