96-
97
James Suckling: "The polish and intensity of this wine is beautiful for the vintage, with blackcurrant, lead pencil and light chocolate character. It’s medium- to full-bodied with well-integrated fruit and tannins, and a long finish. Velvet texture. Excellent potential. Fermented from selected yeast from the various parcels. 58% cabernet sauvignon, 39% merlot, 1.5% petit verdot, and 1.5% cabernet franc. Let’s see which is better in the end, 2022 or 2023."
18+
Weinwisser: "60 % Cabernet Sauvignon, 38 % Merlot, 2 % Petit Verdot, pH 3.83, IPT 80, 13.5 Vol.-%. Lese vom 08. September - 11. Oktober. Komplexes blaubeeriges Bouquet, zarter Iris-Duft und rote Cassiswürze, dahinter Holundergelee, Kakaopulver und Brasil-Tabak. Am geradlinigen Gaumen mit seidiger Textur, engmaschigem reifem Tanningerüst und durchtrainiertem Körper, unglaublich präzise und straff. Im konzentrierten langen Finale verschlankt sich der St. Estèphe, Schlehensaft, dunkle Mineralik und feinkörniges Extrakt. Dreimal verkostet, gehört in seiner Klasse zu den Besten."
95
Vinum: "Einmal mehr von grosser Eleganz und mit viel Tiefgang; grosse Komplexität, klare Frucht, florale Noten, Menthol, auch zitrische Aromen; am Gaumen mit ungemein knackiger Frucht, präzise Tannine, ausgezeichnete Balance, grosse Länge. Ein finessenreicher, ungemein energetischer Phélan Ségur, ein wahres Bijou!"
95
Decanter: "An excellent Phélan. Darkly fragrant, herbal and softly floral with blackcurrant, red cherry and coffee bean accents. Smooth and supple, gorgeous approachability in the juiciness and sense of life. So easy to enjoy this, cool and classic scents of blue fruits and crisp red fruit. Layered, clean and finessed. Svelte, not much muscle but there’s underlying power in the long finish with hints of mint. Extremely balanced and juicy, with a touch of sweetness and freshness and then the cleaning minerality comes through giving a powdery soft ending with elements of wet stone and graphite. Very St-Estephe and very successful. 52hl/ha yield. 60% grand vin, 40% second wine. Two thirds of the wine is vinified with with indigenous yeasts to give more terroir identity. Longest harvest ever at the estate, beginning on September 18 until October 11. 1.5% Petit Verdot completes the blend."
