D'une rive à l'autre
Rauzan-Ségla Estuary

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Expertise

The vine and the vine leaf
Cut the vine leaf with pruning shears

LISTENING TO THE SENSITIVE WORLD

The natural world of the estuary awakens all of the senses. This is what dictates activities, winemaking and secrets. Here, the Rauzan-Ségla terraces preserve the memory of time. And people have slowly learned to understand. They keep watch, paying constant attention and following the clues. Each day of attention paid earns a step towards eternity. In the vineyards, winery and cellar, where the slumbering bottles whisper their tales.

Rauzan-Ségla entry

VINEYARDS

WAKING UP TO COMPLEXITY

The Rauzan-Ségla vineyards are enigmatic, complex and fragmented. It takes a long time here to understand their changing underground layers. Their mingling horizons. Rally the senses. Cultivate common sense and decode the soils’ secrets. Every element counts. The depth of the roots, water flow, altitude, and how the plants behave. Every decision reviewed in the moment, as people adapt, taste, revise, banish automatic responses, test and progress with a humble attitude.

Media double the wine leaf

MARGAUX

OUR PHILOSOPHY

Observe the wine leaf
Feel the vine
Learn more about the characteristics of wine
  • Observe the wine leaf
  • Feel the vine
  • Learn more about the characteristics of wine

OBSERVE

Rauzan-Ségla has a plethora of subsoil layers. Each element provides information about the actions to be taken and guides human hands.

FEEL

The terroir requires the insight of sensitivity and common sense. Tasting, watching, feeling and touching. Staying alert.

DEVELOP

Allowing Cabernet Sauvignon to reveal its potential takes patience. This late-ripening grape variety requires people to take a deeper look at every action they take and precisely review their habits.

Blending is a masterful construction. A pursuit of perfect balance, choral music that is reinvented with every vintage.

WINEGROWING

CAREFUL, REASONED ACTION

At Rauzan-Ségla, nature dictates our work. Learning to understand the terroir is an ongoing intellectual exercise. Zones are established between and even within plots, based on soil composition and conditions. This precision work is continued during the winemaking process, which is also customised. There are as many vats as there are zones, in order to reveal the potential of each plot. Blending thus becomes a masterful construction. A pursuit of perfect balance, choral music that is reinvented with every vintage. The learning process never stops, and the most complicated vintages prove to be the most passionate.

Viticulture

OUR GESTURES

OUR TECHNICAL CHOICES

The path towards Rauzan among the vineyards
Rauzan Ségla winemaking
Blending the wine
  • The path towards Rauzan among the vineyards
  • Rauzan Ségla winemaking
  • Blending the wine

ZONES & LEARNING

At Rauzan-Ségla, ripening identities take precedence over plot outlines. Zones are created as a wise trade-off between tasting grapes, anthocyanin concentration, consulting soil maps and vine behaviour.

INTRA-PLOT WINEMAKING

Tailored winemaking ramps up the teams’ work, multiplying the number of batches. Depending on the vat’s profile, it is about changing what the wine can reveal by altering temperature, extraction, vatting periods and more.

BLENDING AS CHORAL MUSIC

The wide range of samples prompts winemakers to build, break down and rebuild. Blending means bringing this 1+1=3 to life. Creating a unique harmony.

AIM

PRECISELY SHOWCASING THE TERROIR

Humans work with huge precision to achieve an ultimate revelation. When this fusion is achieved, balance comes naturally between the factors involved, reflecting the terroir. A world within a bottle.

The only way to achieve this is with precision. Each natural factor requires a unique response, an action to be invented, a dosage to be determined. The terroir has so much to express for humans to put and pair together. Tasting and retasting, sorting and stepping back, appealing to the memory banks, opening back up again.

Daring to vary.

Media double Didier