Rauzan-Segla, Chateau
Summary
Château Rauzan-Ségla, a 74-hectare Second Growth estate in Margaux owned by Chanel since 1994, produces Cabernet Sauvignon-led Bordeaux blends from deep gravel and clay-limestone soils on the appellation's prime plateau. The estate combines traditional methods like hand-harvesting and gravity-flow winemaking with modern precision under Nicolas Audebert's direction, creating wines that consistently outperform their classification level while maintaining relative value.
Heritage & Leadership
Château Rauzan-Ségla's history dates to 1661 when Pierre de Rauzan established the estate in Margaux. The property achieved Second Growth (Deuxième Cru) status in the 1855 Classification of Bordeaux wines. In 1994, the House of Chanel acquired the château, initiating a comprehensive modernization program while maintaining the estate's historical integrity. Technical Director Nicolas Audebert, who joined in 2014, oversees all aspects of viticulture and vinification, supported by a team of established vineyard managers and cellar masters.
Vineyards & Wines
The estate encompasses 74 hectares of vineyards in the Margaux appellation, planted predominantly on deep gravel soils with clay-limestone subsoil characteristic of the region's best terroirs. The vineyard composition consists of 62% Cabernet Sauvignon, 36% Merlot, and 2% Petit Verdot. These parcels occupy prime positions on the Margaux plateau, benefiting from optimal drainage and exposure. The proximity to the Gironde estuary provides beneficial temperature moderation throughout the growing season.
Philosophy & Practice
The winemaking approach at Rauzan-Ségla combines traditional Médoc methods with precise technical control. Harvest is conducted by hand, with double sorting tables ensuring optimal grape selection. Fermentation occurs in temperature-controlled stainless steel vats, sized specifically to enable parcel-by-parcel vinification. The grand vin ages for 18-24 months in French oak barrels, with 60% new oak. The estate employs gravity-flow principles throughout the cellar, minimizing mechanical intervention in the winemaking process.