Margaux Château Rauzan-Ségla – Vintage 2007

WEATHER CONDITIONS

After a warm and dry winter, despite cold months of December and January, Spring arrives with a rainy month
of March and summer temperatures in April. In these conditions, the bud burst appears early. The flowering
starts mid-May and is sprayed over a period of 2 weeks because of unfavorable weather conditions
(temperatures decreased, important rainfalls…) The veraison is long due to cool and humid months of July and
August. In August, the meticulous work of removing the bunches with green berries helps the other grapes to
ripe better. Miraculously September and October are hot and bring exceptional ripening conditions.
Terroir and vineyard work make the difference in such a difficult year.

PICKING

Handpicking with cagettes, with very sunny days.
The hard work of our vineyard team, particularly attentive during the flowering and growing seasons, taking care
of every plot, allowed us to obtain, contrary to all expectations, a crop of high quality with a very little sorting
during the harvest. The mildiou threats were carefully controlled, throughout the growing season, and did not
affect our quality.
Since the 2004 vintage, the introduction of a new harvest reception, with double sorting tables, has enabled us
to take even greater care of the selection and handling of the grapes

Merlot : September 21st (young vines) & 22nd – from September 24th to 27th
Cabernet Franc : September 27th
Petit Verdot : September 28th
Cabernet Sauvignon : September 28th & from October 1st to October 10th

VINIFICATION

• Alcoholic fermentation
Alcoholic fermentations lasted 6 to7 days.
Pumping over: 2 to 3 times a day – 2,5 the volume of the vat. Temperature: 27°C/28°C.

• Maceration Turbopigeage in the best vats.

Cuvaisons Cuvaisons (alcoholic fermentation + maceration)
Merlot : 22 days
Petit Verdot : 20 days
Cabernet Sauvignon : 22 days
Cabernet Franc : 25 days

Malolactic fermentation in vat, a few wines in barrel.

Ageing : 60 % French new oak barrels for Rauzan-Ségla & 15 % French new oak barrels for Ségla

BLENDING

Cabernet Sauvignon : 59 %
Merlot : 35,5 %
Petit Verdot : 5,5 %
Press Wines : 14,5 %

Source: http://www.rauzan-segla.com/