Lyle Fass

Founder Fass Selections

10

Insane nose: red cherry, tea, a little sauvage underarm complexity, and stunning elegance. Limpid, lithe, fresh, and full of movement, with lower acid than 2021 but incredible life. — 12 days ago

Ben Rockwell

9.2

Drinking well. Needs an hour to open up. — 2 years ago

Michael Walker

9.9

Beautiful light sparkly Burgh, perfect for roast chicken/poultry. Evokes cherries both in color and palate. — 5 years ago

Alan Weinberg

9.1

First bottle corked, second had the cork pushed into the bottle and noted when capsule was removed—it was dead. Final bottle was perfect—excellent old Nuits with iron and sous bois. — 6 years ago

Andrew Robinson

9.1

Silky up front with a lot of mineral in the back — 8 years ago

Jeremy Shanker

Sommelier at RN74

9.1

This is a damn impressive wine — 8 years ago

Ron Siegel

9.2

Always loved Ponnelles wines from the 40's- 60's These older btls were thought to be made by Georges Roumier. Drank a lot of great ones at Berns until they ran out and have found a few btls at auction. This btl had dried cherry, strawberry, blood orange, rose petal, earth, iron and Vosne Romanee spice. — 9 years ago

Gregory Fulchiero

9.2

Raspberry and cranberry with wet slate on the finish. Love how village wines express the producers touch - more than the terroir. — 2 months ago

Lyle Fass

Founder Fass Selections

9.8

I’m starting to get a little nervous about 2019 red Burgundy. The vintage was so dazzling young that people, understandably, got seduced. It reminded me of 2005 in that way, huge early authority, massive promise, the kind of wines that make you think you are looking at immortality. But now I’m seeing the same thing I eventually saw there: a slightly roasty evolution and a pace of maturation that feels faster than I’m comfortable with. This 2019 Pierre Brisset Nuits-Saint-Georges 1er Cru Aux Thorey is still gorgeous, a 9.7 wine, but it also reinforces the point. If I had real depth in 2019s, I would not be waiting around for some imaginary perfect plateau. I’d start drinking. This really got younger and more dense overnight and is drinking way better. 9.7 to 9.8. — 3 months ago

Scott Pruitt

9.3

In Nuits-Saint-Georges at Restaurant Le Meuzinc. A perfect wine for their awesome beef and delicious duck. — 3 years ago

Sipping Fine Wine

9.2

For over 80 years three generations of Dubourdieu’s have produced sweet white wines: Georges (1924-1948), Pierre (1949-1999) and Denis since 2000. Bouquet of ripe sweet stone fruits and dried fruit and orange scents. On the palate ripe peach, citrus and apricot flavors adding in some floral spice notes with intense botrytis, "noble rot" fruit. Long finish ending crisp showing vivid acidity. Very Nice, but this one needs time. Tasting Sample! — 5 years ago

Pinotman /// Andreas

9.2

Usually white wine makers from Burgundy have trouble with the reds. But not this one. Right now in your face sour cherry but this will go away over time. Juicy and pretty - Has some lime qualities. Keffir lime? I would monitor this wine over time and evaluate if this ‚baby‘ settles down or if it is more of a drink now wine. Really enjoyable at this time of its evolution. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

On the nose, a touch of barnyard. Sweet & sour dark cherries, blackberries, black raspberries, baked strawberries and hues of blue fruits. Dry crushed rocks, dry stones, rich black turned, soft leather, cedar, underbrush, tobacco, light vanilla & clove, medium spice, limestone, fresh & withering dark red floral bouquet.

The body is just full. The tannins are soft, rounded, chewy & sticky and still have some teeth. The wine elegantly guides smooth over the palate...very little that pushes back. It’s still youthful but not as youthful as my expectation. Sweet & sour dark cherries, blackberries, black raspberries, baked strawberries and hues of blue fruits. Dry crushed rocks, dry stones, rich black turned, soft leather, cedar, underbrush, tobacco, some dry herbal notes, sweet tarry notes, light vanilla & clove, medium spice, powdery limestone, loamy clay & top soil, graphite, dark spice with lifting heat, fresh & withering dark red floral bouquet and haunting violets. The acidity is near perfect. The structure, tension, length are in a very place but, will still improve for another 15+ years. The long, finish is ripe, round, balanced and lasts minutes.

Photos of, the Chateau, Technical Director Vincent Millet, beautiful stainless steel tank room and their new barrel room.

Producer notes & history...historic records show that Calon Segur was in existence as far back as 1147, when it was owned by Monseigneur de Calon. He was an important Bishop in the community. This makes Chateau Calon Segur one of the very oldest properties in Saint Estephe. Eventually, the property came to be owned by Nicolas Alexandre de Segur. Hence where part of the name of the Chateau comes.

After passing through generations, the estate became the property of the famous Marquis de Segur. de Segur is an important figure in Bordeaux history, not only for his ownership of numerous top Bordeaux estates in that day but, he also owned Lafite and Latour. de Segur is credited with uttering the words that spawned the idea behind the heart shaped logo of Calon Segur. The story is that de Segur is quoted as saying: “I make my wine at Lafite and Latour, but my heart is in Calon.” This famous saying lives on the label of Chateau Calon Segur, where the drawing of a heart is prominently featured on the bottle.

Chateau Calon Segur was one of the original three Bordeaux vineyards in Saint Estephe. In 1825 Chateau Montrose was a forest without a single vine belonging to the massive Calon Segur estate. In fact, Chateau Phelan Segur was also once part of the vast Segur estate. The holdings of the Segur family were so large, they included what would later became Chateau Lafite Rothschild, Chateau Latour and Chateau Mouton Rothschild!

The more modern era by European standards began in 1894 when its Left Bank vineyards were purchased by Georges Gasqueton and Charles Hanappier. Hanappier was a large negociant at the time. The Gasqueton family managed the estate until 2012. Madame Gasqueton ran the estate until she passed away at the age of 87 in late September, 2011.

In July of 2012, Chateau Calon Segur was sold for 170 million Euros or 215 million US dollars. The buyer was a French Insurance Company, Suravenir Insurance. Jean-Pierre Moueix, the owner of Petrus and the massive negociant company Duclot also took a minority stake in Chateau Calon Segur.

Since taking over Calon Segur, they started renovating the property with the focus on the wine making facilities. They followed a trend to vinify on a parcel by parcel basis. The estate replaced their older vats with new stainless steel tanks that vary in size and number to match the size of the various vineyard parcels.

The new tanks accompany a completely new vat room as well with everything moving completely by gravity. The new tasting room was remodeled as well. The renovations were completed in 2016.

Their cellars also needed work. Immediately after closing, the new owners began an extensive replanting of the Calon Segur vineyard. There were a number of reasons they chose to do this. They needed to increase the level of vine density and add more Cabernet Sauvignon.

The extensive renovation of Chateau Calon Segur cost somewhere north of 20 Million Euros. Other changes, the new owners took full control and brought in Vincent Millet as the Technical Director.

The 55 hectares of Calon Segur are located just north of the small town of St. Estephe and are planted to 53% Cabernet Sauvignon, 38% Merlot, 7% Cabernet Franc and 2% Petit Verdot.

Chateau Calon Segur is one of the few walled in vineyards in the Left Bank. Calon Segur is also known as being the northern most Classified Growth in Medoc.

The terroir of Calon Segur is a blend of gravel, rocks, clay, sand and limestone soils on the surface with gravel that can be as deep as 5 meters. Underneath, you find marl, clay and limestone.

On average, the vines are 25 years of age. However, they have older vines that range in age from 45-60 years of age.

The vineyard of Chateau Calon Segur remains almost exactly the same as it did at the time of the 1855 Classification.

Since the remodel was completed, fermentation takes place in 70 conical shaped, stainless steel tanks that range in size from 25 hectoliters to 120 hectoliters. Vintages are now aged in 90% to 100% new, French oak barrels for up to 20 months.

Production of Chateau Calon Segur is around 20,000 cases per year. They also make a second wine, which was originally named Marquis de Calon. Now, the second wine is sold under the name of Le Marquis de Calon Segur.

There is also a third wine, which is sold under two names, La Chapelle de Calon, and St. Estephe de Calon Segur, which is produced from vines that mostly come from a specific plot with more limestone. — 8 years ago

Joel Lara

9.1

This is one of several bottles I bought from a small wine maker we visited in Nuits-Saint-Georges in Burgundy a couple years back. He’s a small producer who sells mainly to friends and tourists. He sourced the grapes for this Clos de Vougeot from multiple growers whom he works with every year. Although a small, obscure producer, he has many years of experience, starting as a teenager working in Jura for Pierre Overnoy.

Although I opened this way too early, it was still tasty, especially after a couple hours in the decanter helped open it up. Aromas of leather, spice, and cherry come through on the nose. The palate has interesting complexity, with subtle cloves, leather, and incense intermingling nicely with black cherry, raspberry, and cassis fruit flavors. Medium+ acidity with medium+ tannins. There’s an initial supple mouthfeel that eventually turns into a slightly unpleasant dry, bitter taste that dominates the palate at the end. I should have waited at least 3 or 4 years to give the tannins a chance to smooth out. — 2 months ago

Alvaro Bustillos

9.2

Cesar mau sacal carlos ramos — a year ago

Tyler Lindsay

10

cherry, strawberry and dusty notes on the nose. butterscotch hiding under it. plum and black raspberries note if aerated.

intense, earthy tobacco, sour medium-full body finish. notes of the red fruits from smell, but the taste is quite different from the smell. delicious wine, would be great with lamb. — 3 years ago

with Nick

Noah Hyte

9.1

Floral with well integrated tanin, young but drinking well — 7 years ago

Sipping Fine Wine

9.3

For over 80 years three generations of Dubourdieu’s have produced sweet white wines: Georges (1924-1948), Pierre (1949-1999) and Denis since 2000. Bouquet of ripe sweet stone fruits and sweet floral scents. On the palate peach, apricot and honey flavors adding in some nutty sweet oak encompassed by complex botrytis, "noble rot" fruit. Lingering finish ending with sweet smoky character. Very Nice, best of the vertical I tasted. Tasting Sample! — 8 years ago

Jay

8.9

Dinner at Brasserie Georges in Lyon, Rhône, France 🇫🇷 — 9 years ago

Wine Weirdos

9.3

Absolute go right on pop n pour; just starting to see the secondary rise up. — 10 years ago