FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019, 2020 & 2021
Loved by 50k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Chateau Rauzan Segla 2013 - Chateau Rauzan Segla
Chateau Rauzan Segla

CHATEAU RAUZAN SEGLA 2013 - CHATEAU RAUZAN SEGLA

  France / Bordeaux
€126.90
€118.00
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of Margaux's top wineries with 93pts from Wine Enthusiast!

SEND PAGE TO FRIEND

Why do we love it?

Is Château Rauzan-Ségla one of Margaux's top wineries? Certainly, and it is not us who claim it to be but the whole wine world! In fact, the 2013 vintage has received 93 Pts by Wine Enthusiast!

This beautiful chateau in the great village of Margaux belongs to the Second Growths, according to the 1855 classification. The chateau was originally founded under the name Domaine de Rauzan in 1661 by Pierre Desmezures, an important figure in the history of Bordeaux, who, at the time, he also had Châteaux Margaux and Latour. The chateau was purchased later by the Baroness of Ségla, Catherin de Rauzan, who named it Rauzan-Ségla. In 1994, the estate was bought by the fashion giant Chanel, so now you know where all this finesse comes from.

The blend consists of 58% Cabernet Sauvignon, 39% Merlot and Petit Verdot and Cabernet Franc. The grapes are picked by hand and the wine fermented and matured in French oak barrels for 18 months.

The result is dense and intense and is intended for long aging.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Château Rauzan-Ségla has deep ruby color and complex aromas of blackberry, sour cherry, plum, cherry, vanilla, tobacco, licorice, lavender and tea.

In the mouth it has medium (+) body, crisp acidity and moderate tannins. Juicy, ripe black fruits, sweet spices, cocoa, coffee and eucalyptus compose an impressive bouquet.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13.5%
Origin Bordeaux, Γαλλία
Variety Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
Aromas Blackberry, sour cherry, plum, cherry, vanilla, tobacco, licorice, lavender, tea
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No

CHATEAU RAUZAN SEGLA 2013 - CHATEAU RAUZAN SEGLA

PAIR IT

Pair it with orzo with ox tail and veal cheeks, lamb shank with pappardelle, wild boar with mushrooms

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}