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%.