60% Merlot, 40% Cabernet Sauvignon

Food pairings: gourmet cheeseburgers with aged cheddar, beef Bourguignon, any hearty stew with game meat, wood fired mushroom pizza, barbequed brisket, portobello mushroom steaks, aged cheese and charcuterie

APPELLATION: AOC Blaye - Côtes de Bordeaux

WINE-MAKING PROCESS:
• Plot selection
• Cold pre-fermentation maceration
• Must fermentation in thermo regulated concrete vats
• Average fermentation temperature between 26°C and 28°C
• 3 pumping over per day
• Long vatting (28 to 30 days)

MATURING:
• 1 to 3 rackings depending on the wine-testing session
• Fining with peas
• 12 months in French and American oak barrels
• 20% of the barrels are renewed each years

Château Ségonzac, nestled in the Blaye – Côtes de Bordeaux appellation, is an estate rich in history. Founded in 1887 by Jean Dupuy, then Minister of Agriculture under the Third Republic and founder of the newspaper Le Petit Parisien, the estate quickly gained distinction for the modernity of its facilities. At its inauguration, its cellar was considered the most advanced in Bordeaux in terms of equipment and functionality.

During World War II, the estate became the site of a historic event: a British commando unit landed there on a mission to sabotage enemy installations in Bordeaux—an operation that ended in success. A commemorative plaque on the estate’s outer wall honors this heroic episode.

In 1990, the estate was acquired by Jacques Marmet, a Swiss national, who undertook a modernization of the infrastructure. The cellars were renovated, and vineyard management was optimized, particularly through improved trellising, ensuring better grape maturation. Today, visitors are warmly welcomed by Guillaume de La Quintinie, the estate manager, and Caroline, who oversees reception and administration.