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.

Standout quality, delivering squid ink, cocoa bean, espresso, fresh cut herbs, sculpted and impressively confident, with frame and architecture while remaining succulent, and appealing. Will be ready to drink within four or five years of bottling but go for decades. Harvest began here on September 18, with the Cabernets coming in early October, finishing on the 11th (longest harvest on record, 18 days picking over one month). Native yeasts for fermentation after an extensive programme combining many wild yeasts from their vineyard, under the direction of the team Luc Peyronnet and Stéphane Rougé. An exciting estate right now, Philippe Van de Vyvere owner, Veronique Dausse director. Really one to look out for. If you follow my notes I hate saying this, but truly believe this is the best Phélan Ségur that I have tasted En Primeur. 55% new oak for ageing.

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.

The 2023 Phélan Ségur was picked September 18 to October 11 at 52hL/ha and matured in 55% new oak. This has a very pure bouquet. You can actually tell that there is less SO2 being employed here since it displays that strong crushed strawberry fruit almost confit-like character turning more floral with aeration. The palate is medium-bodied with fine-boned tannins. This is very well balanced though not a Phélan Ségur laden with huge concentration (the analytical alcohol is a more restrained 13.54%). There is just a touch of balsamic that perks up the finish while graphite notes join the chorus line toward the close. Quite an "involving" wine in the cards this will be fascinating to revisit once in bottle.

The 2023 Phélan Ségur is a powerful brooding wine. Black cherry plum gravel incense licorice dried herbs lavender and mocha infuse the 2023 with striking complexity. Persistent saline notes lend energy dimension and shape. The Cabernet Sauvignon really screams with intensity here. Tasted two times. 2028-2043

A blend of 60% Cabernet Sauvignon 38% Merlot and 2% Petit Verdot the 2023 Phélan Ségur offers up aromas of cassis dark berries licorice and toasty new oak followed by a medium to full-bodied deep and nicely concentrated palate with plenty of powdery structuring tannin and good length on the finish. It's a strong effort.

60% Cabernet Sauvignon, 38% Merlot and 2% Petit Verdot. Cask sample. Dark fruit with chocolate notes. Lovely texture and tannins, suave but firm at the same time. Wrapped in generous fruit and with a zesty freshness on the finish. Good length. Worth a punt if the price is right. (JL)