Wines Margaux Ségla - 2010

Château Ségla 2010, from the prestigious Margaux appellation in the Médoc region of Bordeaux, is a quintessential example of left-bank Bordeaux elegance. While precise cépage composition may vary, Margaux wines typically feature a blend dominated by Cabernet Sauvignon and Merlot, sometimes complemented by Petit Verdot and Cabernet Franc. The 2010 vintage is widely celebrated for its exceptional balance and ageing potential, marked by a growing season that produced ripe, concentrated fruit while preserving freshness. Expect a wine of refined structure, displaying aromatic layers of dark berries, violets, tobacco and cedar, underpinned by polished tannins and a long, nuanced finish. Ageing in French oak lends subtle hints of spice and complexity, making this a wine that evolves beautifully with time.

The Margaux appellation, situated in the southern reach of the Médoc, is renowned for its unique terroir: deep, well-drained gravel soils over limestone and clay allow for exceptional ripening of the grapes, while also imparting a distinct finesse and aromatic complexity. The region benefits from a temperate maritime climate, which mitigates extremes of heat and cold, ensuring slow and even ripening. Margaux's rich viticultural history is rooted in centuries-old châteaux producing wines recognised worldwide for their perfumed bouquets and silky textures, characteristics that distinguish them from the more robust styles found further north along the Médoc.

Château Ségla 2010 pairs exquisitely with classic French cuisine and fine cuts of red meat. Traditional dishes such as roast lamb with herbs de Provence, beef Wellington, or duck breast with a red wine and berry reduction enhance the wine’s refined tannins and complex aromatics. Local cheese, particularly a well-aged Comté or Tomme de Savoie, would also provide a fine match, as would wild mushroom dishes or game fowl roasted with seasonal root vegetables.

For optimal enjoyment, decant the wine an hour before serving to allow its bouquet to fully open. Serve at a temperature of 16-18°C to maximise both aromatic expression and palate texture. This wine is approaching its peak but has the structure to evolve gracefully over several more years.