Product description
Château Giscours is one of the most picturesque estates in Margaux—a vast, green “microcosm” with a château nestled in a park, ponds, groves, and distant vineyards.The first records of the estate date back to the 14th century, and its winemaking history flourished in the 19th century, when Count de Pescatore brought in an outstanding manager, Pierre Skawiński—the inventor of the famous plow and a pioneer in the fight against powdery mildew.It was then that Giscours cemented its reputation as one of the best “troisièmes crus” and, in 1855, was classified as a 3e Grand Cru Classé.Today, the estate (totaling over 400–500 hectares of fields, forests, and vineyards) is managed by the Albada Jelgersma family, and Alexander van Beek has served as its CEO since 1995.Giscours is actually a small village—home to the historic Suzanne farm, Bordelais cows, Landaise sheep, and… a cricket field where the local club, the Bordeaux Giscours Cricket Club, practices.The winery operates in harmony with the Margaux terroir: gravel and gravelly sand that impart finesse, stainless steel and concrete tanks for fermentation to ensure precision, and aging in French oak for elegance.
The 2022 vintage at Giscours is a story of maturity and selection.The entire harvest went into the main wine (La Sirène de Giscours was not produced), and very old vines played a key role—nearly 60% of the blend comes from vines over 50 years old, which added depth and sweetness to the tannins.The blend consists of 64% Cabernet Sauvignon, 30% Merlot, 3% Petit Verdot, and 3% Cabernet Franc.The wine aged for 17 months in French oak barrels, 50% of which were new oak.
Appearance: deep ruby with purple highlights, clear and dense.
Aroma: black currant and blackberry with notes of sweet cherry, violet, and peony; in the background, cedar, graphite, subtle toasted oak, and a hint of Sichuan pepper.
Taste: medium-bodied to full-bodied, with velvety, fine-grained tannins; juicy, lively, with a long, fresh, mineral finish; excellent balance between ripeness and structure.
Culinary pairings: lamb loin with rosemary, beef tenderloin with roasted root vegetables, roast duck with black currant sauce; classic options include entrecôte à la bordelaise and aged cow’s milk cheeses (24-month Comté, Tomme de Savoie).