| 2005 Chateau Rauzan-Segla Margaux
Bordeaux, France       |
Product Notes:
Named #2 Wine of 2008 and 97 points Wine Spectator
The outstanding Château Rauzan-Ségla makes structured, muscular red Bordeaux in the most classic style. Full-bodied and tannic, with a long, very dry finish, these wines have impeccable Cabernet Sauvignon character and flavor extraction. They can be rather aggressive and hard to comprehend when young. With age, however, their cigar box, cassis, floral and spice aromas are accompanied by equally intense flavors. The result is a perfectly balanced, memorably complex wine that is truly world class. Maturity for most vintages is reached between seven and thirty years, but many years live much longer.
Wine Spectator Very beautiful aromas of crushed berry, flowers, currant and Indian spices follow through to a full body, with ultrafine tannins and a long, long finish. Extremely polished and beautiful, with a seamless texture. Best after 2014. 10,000 cases made. Score: 97. —James Suckling, March 31, 2008.
Wine Advocate One of the most beautiful Rauzan-Seglas made in decades, this blend of 55% Cabernet Sauvignon and the rest primarily Merlot and tiny dollops of Cabernet Franc and Petit Verdot exhibits a gorgeous perfume of spring flowers, subtle mint, black cherries, black currants, licorice, and a hint of new oak. It offers medium to full body, sweet tannins, and a layered mouthfeel that builds incrementally to a sensational finish. Although this beauty is performing well, it remains a decade away from its plateau of maturity. Anticipated maturity: 2017-2030+. Score: 94. —Robert Parker, April 2008.
Wine Enthusiast 93-95 Barrel sample. A hard, powerfully dry wine that packs big tannins over the fruit. The wood element is certainly there, but it's the almost Napa-like fruit tannins that drive this wine. Score: 94. —Roger Voss, June 20, 2006.
Very limited supply
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 Food Pairing:
Red Bordeau is excellent with beef, lamb, grilled veal, game such as pheasant and poultry such as turkey. The wine pairs well with food made with rich sauces. Other good accompaniments are: tandoori, pGtT, bean dishes and stews.
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