Chateau Giscours 2015

Château Giscours 2015 is a high-quality Margaux, emblematic of an exceptional vintage that balances power, elegance, and finesse, with superb gravelly terroir and meticulous winemaking.

Vineyard and Grape Varieties

Location: Margaux, Grand Cru Classé appellation (3rd growth, 1855 classification).
Area: Approximately 95 hectares in production, within an estate of nearly 400 hectares.
Terroir: Garonne-origin gravels combining gravel, glacial sands, and slightly sandy soils.
High planting density (up to 10,000 vines/ha), with 25 to 33% old vines (> 40 years).
Typical Médoc blend:
Cabernet Sauvignon: approximately 60-70 %
Merlot: 25-32 %
Petit Verdot: 3-5 %
Cabernet Franc: 5 %

2015 Vintage and Weather Conditions

Vintage renowned for an almost perfect season with a mild winter, a quick spring, a hot and dry summer followed by welcome August rains promoting even ripening.
Harvest from September 15 to October 10, spread out and high-quality.
Vines under moderate water stress conditions, producing concentrated and balanced grapes.

Winemaking and Aging

Hand harvesting and rigorous sorting (manual and optical).
Long maceration (approximately 35 days) at moderate temperature (approximately 28 ºC).
Traditional fermentation in concrete and stainless steel tanks with few pump-overs to preserve the terroir aromas.
Aging in French oak barrels, including 50% new oak, for a period of 15 to 18 months according to sources.

Sensory Description and Tasting Notes

Color: Deep garnet to ruby.
Nose: Complex, rich in black fruits (blackcurrant, blackberry, blueberry), with elegant woody notes, touches of cedar, sweet spices, caramel, and a floral hint (roses).
Palate: Powerful and generous, with a beautiful firm but silky tannic structure, remarkable balance between freshness and depth, long and refined finish.
Profile: Harmonious, combining structure, finesse, and notable aging potential.

Aging Recommendations and Food Pairings

Recommended aging: from 2020-2022 until approximately 2035, or even longer depending on storage conditions.
Ideal serving temperature: between 16 and 18 °C.
Food pairings: grilled or roasted red meats (beef fillet, ribeye), herb-roasted lamb, game birds, dishes with mushrooms (porcini cream), as well as aged cheeses such as Comté or Brie de Meaux.