| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2012 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Margaux |
| Classification | Grand Cru |
| Estate | Rauzan-Ségla |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £92.40 |
|---|
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|
Youth
2012 - 2016
|
Maturity
2017 - 2023
|
Peak
2024 - 2036
|
Decline
2037 - 2046+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 62 % |
| Petit Verdot | 2 % |
| Cabernet Franc | - |
| Merlot | - |
Château Rauzan-Ségla 2012 hails from the esteemed Margaux appellation in the Médoc subregion of Bordeaux, a reference point for refined and expressive red wines. Classified as a Grand Cru, this wine is crafted predominantly from Cabernet Sauvignon and Merlot, occasionally complemented by Cabernet Franc and Petit Verdot, depending on the vintage. The 2012 vintage, shaped by a challenging growing season, delivers a finely structured wine with admirable freshness and balance. The vinification process here typically involves a careful sorting of the grapes, fermentation in temperature-controlled vats to extract both colour and tannic finesse, followed by ageing in French oak barrels, about half of which are new, lending depth and subtlety to the finished wine.
Margaux is renowned for producing some of the most elegant and perfumed wines in Bordeaux, and the terroir of Rauzan-Ségla plays no small part in this. The region features a patchwork of well-drained gravel soils, encouraging deep root systems—a factor that contributes to the complexity and poise in the glass. The proximity to the Gironde estuary tempers the climate, promoting slow, even ripening, while the historical reputation of the château, with viticultural records dating back to the 17th century, ensures a commitment to both tradition and innovation.
When it comes to food pairing, Château Rauzan-Ségla 2012’s aromatic finesse and silky tannins make it a natural partner for classic French cuisine. Consider serving it alongside dishes like roast lamb with rosemary, duck breast with a cherry reduction, or a fillet of beef en croûte. For a nod to the region, a bordelaise sauce or local mushrooms such as cèpes would enhance the wine’s earthy and floral undertones. Mature hard cheeses, such as Comté or aged Gruyère, also work beautifully.
To best appreciate this Margaux’s subtle bouquet and layered palate, serve it at 16-18°C. Decanting for an hour before tasting will encourage the wine’s expressive aromatics and bring its harmonious structure to the fore, ensuring a pleasurable experience from the first glass to the last.
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