Neal Rosenthal has been importing Haut-Segottes since the mid-‘70s, just five years after its current leader, Mme. Meunier, took over. Those deep roots tell you just about everything you need to know about this artisanal producer. She farms organically, harvests manually, ferments long and slow with natural yeasts in concrete, and ages in mostly old wood.Most interestingly, Meunier is not afraid of Cabernet Franc. Maybe it’s because one of her vineyards is so close to Cheval Blanc, but whatever the reason, her flagship wine is over 50% Cab Franc, even though she has more Merlot planted overall. She also has plenty of gravel soils and some of that iron. This all works together to give aromatics of subtle complexity, with floral notes and something earthier that work beautifully with the redder fruit flavors. The palate has similar complexity and a structure that makes the wine perfect for traditional Bordeaux foods like lamb, duck or beef, and that also guarantees a long, long life in the cellar.
What importer Rosenthal Wine Merchant has to say about this wine...
Tradition reigns at Haut-Ségottes. Harvest is manual. Fermentation takes place in cuve. Wines are rotated into barrel for an “elevage” of approximately 18 months. Approximately 20% of the barrels are new. Wines are bottled unfiltered. Although the majority of the vineyards are planted to Merlot (see above), the ultimate cuvée bottled as Chateau Haut Segottes Saint Emilion Grand Cru features a majority of Cabernet Franc. This dominance of Cabernet Franc (frequently on the order of 65%) produces a wine of considerable structure and is exceptionally age-worthy. We purchase 10,000 bottles per annum for sale in the USA.
Earthy , Fruity , Spicy