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3rd Grand Cru Classé in 1855
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The Château Giscours combines all the titles of nobility proper to the greatest wines of Margaux. The first written mention of Giscours refers to a fortified keep around 1330, but its history did not really begin until 1552, when Pierre de Lhomme, a wealthy draper from Bordeaux, acquired Domaine and planted the first vines.
In 1847, Château was built in the Renaissance style as we know it today, then gradually its famous park was developed and production tools were modernized.
At the famous 1855 wine classification, Château Giscours was named Third Grand Cru Classé.
Taken over in 1995 by the Jelgersma family, meticulous work was carried out in the vineyard and winery to restore the property's reputation. Today, the vineyard comprises 100 hectares of vines: 64% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 3% Petit Verdot. The wines are aged for 15 to 17 months in 50% new French oak barrels.
The estate produces a Second wine, La Sirène de Giscours, as well as a third wine classified as Haut-Médoc, the Haut-Médoc de Giscours.
The wines of Château Giscours are synonymous with refinement and aromatic richness, carried on the fruit and apt to wait for long ageing.
2003 is a very hot vintage whose wines have evolved magnificently. We will remember the heat wave that was particularly notable during the first two weeks of August. However, the rainfall was distributed throughout the season, allowing the vines not to suffer too much from the drought and the heat. The more temperate month of September allowed the grapes to reach a very good maturity.
Blend of the 2003 vintage : 60% Cabernet Sauvignon, 40% Merlot.
The robe is a deep red, tinged with beautiful tiled reflections.
The nose is fine and intense, offering notes of blackcurrant, blackberry and black cherry, supported by a nice minty freshness and a touch of white pepper.
The attack is precise and juicy, revealing a silky and complex body wrapped in chiseled tannins. Rising in volume and freshness, it lasts a long time in aromatic persistence until a long fruity and unctuous finish. A Margaux of great finesse.
Food and wine pairing:
Château Giscours 2003 could accompany a roasted lamb fillet, smoked pigeon with buckwheat risotto, a piece of Salers beef sautéed with herbs, a Mughal curry with mutton or even a dish of fresh tagliatelle with truffles.
For a pairing with cheeses, choose those pressed and uncooked: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.
For dessert, it will be a gourmet match with an opera cake, a crispy praline dessert or a tiramisu.
Ageing potential and tasting:
Château Giscours 2003 can still evolve patiently in the cellar thanks to its great ageing potential, which can be enjoyed until 2030.
However, it is quite ready to be enjoyed today, taking care to open and decant the bottle in the serving room at a room temperature between 15 and 18°C, ideally 3 to 4 hours before tasting.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
