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| Community Tasting Notes (average 94.9 pts. and median of 95 pts. in 30 notes) - hiding notes with no text | | | Tasted by Jeff Leve on 11/1/2022 & rated 94 points: With the patina of age in the texture, coupled with cedar, lead pencil, leather, leafy herbs, tobacco, iron, and crisp red currants, this rosehip tea-colored wine is a sublime treat that does not warrant future cellaring. Pop, pour, and enjoy this classic gem at full maturity. Drink from 2022-2029. (2464 views) | | | Tasted by petitblanc on 5/19/2022 flawed bottle: A Celebration of Jose; 5/19/2022-5/21/2022 (Madison, WI): Good fill, nice color. Corked, with just faint hints of fruit trying to peek through. (1693 views) | | | Tasted by DaleW on 3/14/2022: (375ml) This half bottle on other hand did just fine! Classic claret, cassis and black cherry intertwined with cedar shavings, tobacco, and saddle leather.. Sweet and complex, good length, best glass was final taste at midnight. A- (1624 views) | | | Tasted by sdr on 10/2/2021 & rated 95 points: Stunning. Very old Calon Ségur, at least from perfectly stored cellars such as this one I procured from the Heritage auction of the Ben Ichinose cellar, display astonishing levels of fresh red cherry fruit, gentle tannins and acidity. Remarkable lively and refuses to fade in the glass. Whatever rusticity Calon Ségur displays in some vintages is nowhere to be found. A revelation. (2066 views) | | | Tasted by Burgnick on 8/13/2021 & rated 95 points: Another fresh and vibrant bottle. Apparently, the Belgium bottling tends to have more sweetness than the regular domaine bottling. Consistent with previous note. This is my second last bottle. (2196 views) | | | Tasted by Burgnick on 7/13/2020 & rated 95 points: Another thrilling bottle of 59 Calon Segur. It should have been given longer bottle breathing to open up like the last bottle but it was so good that we finished it too early. Red fruit, cinnamon, perfume and tea. Wonderful freshness and sweetness on the palate. Ethereal and long. (2384 views) | | | Tasted by Burgnick on 6/4/2020 & rated 96 points: Hauntingly beautiful from the nose with red fruit, nutmeg and tobacco which carries through to the palate into a complex fresh Bordeaux with great length. It had the perfect balance between acidity and fruit for wine of this age. A complete package. (2294 views) | | | Tasted by englishman's claret on 3/9/2020 & rated 93 points: The 1959 Calon Segur leads with a beef blood note on the nose which parallels its aging oxblood color. Mellow red fruit, cedar, sous-bois, and old oak dominate the nose after the cork is pulled. Half an hour of air helps to enhance the bouquet, bringing the aforementioned into sharper focus and adding pleasing nutmeg and cardamom notes. Though this does improve with 20-30 minutes in the decanter and remains stable for a few hours afterwards, one gets a sense of catching this coming down from peak so I'd be inclined to open these in the near term because there's plenty of pleasure here today. From an English cellar with an excellent cork and very top shoulder fill. (2884 views) | | | Tasted by RockinCabs on 3/8/2020 & rated 94 points: Nose: No mistaking for anything but St. Estephe with red berries, cherry, cedar and old wood. Turned loamy earth and tea as it opens. Palate: Light bodied, elegant and finely crafted. Red fruit, caramaelized cherries and burnt embers. Finish: modest polished red fruit and spice.
Hinted at a fine old Cos Estournel. Shared by Englishmans Claret over a Sunday supper. Not quite the hights of the best bottles noted here, but overall a lovely 59. (1751 views) | | | Tasted by DaleW on 12/3/2019: (375 ml)Tempered expectations because of format, but this half is doing fine. Red currant and plum, cedar, lots of loamy soil notes. Good acid balance, nice finish. A-/B+ (1798 views) | | | Tasted by fcxj on 2/8/2018 & rated 88 points: 1959 dinner. Nutty, fresh. (2827 views) | | | Tasted by tcarter on 1/17/2017 & rated 96 points: Flannery Beef & Bordeaux (Kali Restaurant): On the lighter side. Very dry. (4181 views) | | | Tasted by SoundinBetween on 10/28/2016: started to go downhill after about an hour open, but glorious up to that point. the nose offered damp earth, graphite, a hint of mushroom, and dark red fruits. palate was still juicy and fresh with excellent acidity and more Bordeaux typicity a la pencil shavings, muddled red fruits, and truffle-like funk, and with a med+ finish. well-stored bottles = super good to go. (3672 views) | | | Tasted by BrionHammond on 10/14/2016 & rated 95 points: Old world bordeuax style. Dark berries with old leather on the nose. Was surpriced of the acid level on such a old bottle. Beautiful brown in color not just in the rim. Asian spicebox with kikkoman (soy sauce) on the palate. This could be fun to taste again in 10-20 years? (3772 views) | | | Tasted by EhrlichDY on 3/25/2016 & rated 97 points: Lunch at Black Salt with 1999 Fourrier Griotte, 1999 Mugneret Gibourg Ruchottes, NV Selosse Rose, 1999 Taittinger CdC Rose, 59 Calon Segur and more (Black Salt, Washington DC): Perfect bottle with a fill just barely into the neck. Shimmied the cork out in one piece with a Durand and let the bottle slow ox for about two hours before drinking. Tom has much more experience with 59 Bordeaux than I do and declared this text book 59 Bordeaux. I'll have to take his word for it. The wine is remarkably youthful and fresh for a wine closing in it's 60th birthday. There is still quite a bit of ripe plummy fruit on the palate. Classical Bordeaux notes of cedar and tobacco harmonize the fruit to create a sauve and delicious package. Needless to say, this is fully resolved. Great showing. (4871 views) | | | Tasted by acyso on 7/12/2015 & rated 98 points: Haunting, I suppose, is one way to put it. The nose on this was dominated by pencil shavings, though there was also a ripe plum note, as well as some green pepper. Basically, everything you'd want and expect from an old Bordeaux. The palate was surprisingly young, showing only up until secondary characteristics, though they were completely consistent with the nose. Hell, the tannins have still a bit of chew on them. There's no chance I'd be able to call this as something as old as 1959 blind. As a side note, it was also heartening (pun fully intended) to see that in all the years since 1959, the label is still the same. (5503 views) | | | Tasted by Alex G. on 6/20/2014: Served blind, nobody had a clue about just how old this wine was. Plum fruit and clay minerality. Impressive. (1341 views) | | | Tasted by michaelong on 4/8/2014 & rated 98 points: The fruit is youthful for 1959
good depth with finesse
mature fruit, tobacco, and earthy, with a floral note
complex, and classy, good length (4720 views) | | | Tasted by DaleW on 12/20/2012: Full, ripe, long, powerful, meat and dark berries. B+ (5431 views) | | | Tasted by salil on 12/11/2012 & rated 96 points: Bordeaux dinner (Trestle on Tenth, NYC): The fruit's still remarkably youthful and vibrant, there's just amazing depth of flavour here and a level of polish and finesse that the '66 didn't show. So layered and complex, powerful and finishing with amazing length. Once again, a real wow wine. (6226 views) | | | Tasted by vespasian on 9/19/2012 & rated 92 points: A third chance to taste this - this particular bottle has less vigorous fruit than the previous two tried, much more evolved and savoury but still wonderful considering the age. (5342 views) | | | Tasted by salil on 6/24/2012 & rated 97 points: Weekend drinks at my place (Vernon, CT): From a bottle with a fill into the mid shoulder, decanted an hour before serving. This is utterly stunning, everything I could expect from perfectly mature Bordeaux with amazing finesse and depth. There's an incredible scent that keeps building with air, and tremendous complexity here with layers of mature fruit, dusty earthiness, floral, tobacco and other sweeter flavours all converging seamlessly. The tannins are fully integrated and there's a wonderful silken, polished mouthfeel with a delicate touch, and a finish that just keeps resonating. (4522 views) | | | Tasted by mdefreitas on 6/24/2012 & rated 96 points: Various Wines @ Salil's (Vernon, CT): A fabulous aged Bordeaux that I could easily mistake for a First Growth. Complexity, power and refinement. Dried flowers, wet earth, minerals and a hint of old, sweet cedar. This continued to improve a bit with air, becoming a bit more "integrated" and seamless. Savory finish and lingers nicely. Wine of the night. (5245 views) | | | Tasted by indiscriminate palate on 6/23/2012: Long overdue short notes from Salil's (Vernon): Very very nice! Medium garnet. Light bodied, though seems to put on a bit of weight and cedar/oak sweetness with time, in addition to the floral and earthy elements. Well-integrated tannins are still quite present as is the zippy acid. Excellent aged Bordeaux. (2511 views) | | | Tasted by KSC02 on 5/19/2012: Absolutely beautiful showing. The wine was carefully decanted for sediment. Evident bricking on the pour but the sum of the wine in decanter was medium-dark red. A bit of funk needed to blow off but this wine continuously transformed over the following 2 1/2 hours. 30 minutes in glass and it began unfolding like a flower, continuing to expend a increasingly ripe bouquet. At 2 1/2 hours it began to softly descend and take on a bit of pepper aromatically and the tannin began to predominate. The show was over. But until then it was a silky, balanced wine with a 60s + finish. Very, very nice. A very feminine, elegant wine this one. (3934 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Calon-Ségur Producer website - Read more about Chateau Calon SegurRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Estèphe Read more about St. Estephe and its wines Whereas the first activity recorded in Saint-Estèphe goes back as far as the Middle Bronze Age, the first vines date from the Roman Occupation. But it was the Bordeaux merchants who by aging and selling Saint-Estèphe wines themselves were largely responsible for this appellation's fame. And in the nineteenth century, noted for its prosperity, the great estates of today were created. The movement continues today with the merging of small estates.
A land of great wines, Saint-Estèphe is situated almost in the centre of the Médoc, close to the Gironde Estuary. The appellation is equidistant from Bordeaux and the Pointe de Grave.
The beds of soil are characterized by their remarkable diversity, the result of their undulating relief and excellent drainage. Quartz and well-rounded pebbles mingled with light, sandy surface soil are found everywhere, giving the wines a distinctive finesse. And the subsoil is made up of the famous Saint-Estèphe limestone, which outcrops on the west of the commune.
Tasting
Thanks to ideal conditions of climate and geology, Saint-Estèphe wines are characterized by their sturdy qualities and robust constitution. Accordingly, they can be laid down for a very long time while yet preserving their youth and freshness. Distinguished by a subsoil which is more clayey than that in the other communal appellations which lie by the river, the wine here attains a distinctive individuality : a very rich tannic structure, a fine deep red colour and an exceptional backbone with aromas of great finesse.
Production conditions (Decree dated September 11, 1936):
In order to have the right to the Saint-Estèphe appellation of controlled origin, red wines must:
- come from the communes of Saint-Estèphe, "excluding any parcels in that area which are situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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