Château Giscours

At Château Giscours, all grapes are hand-harvested by parcel into small crates, immediately transported to the winery, and vinified separately (according to grape variety, parcel, vineyard site, and vine age). The destemmed grapes are fermented in concrete and stainless steel tanks at controlled temperatures of 28 to 30°C. After alcoholic fermentation is complete and an extended maceration period of 18 to 24 days, the wines are carefully racked and the must is pressed in pneumatic presses. The wines undergo malolactic fermentation and are then aged for 15 to 18 months in barriques made of fine-grained French oak (medium toast, 50% new wood).

Château Giscours —
a Médoc classic with a parcel-by-parcel signature

Château Giscours is located in the Margaux appellation of the Médoc and is one of the classified Crus from 1855. All grapes are harvested by hand, parcel by parcel, into small crates and vinified separately immediately after harvesting—separately according to grape variety, location, and vine age. This meticulous care begins in the vineyard and continues consistently in the cellar.

Fermentation takes place at controlled temperatures between 28 and 30 °C in concrete and stainless steel tanks. An extended maceration period of 18 to 24 days gives the wines structure and depth before they are carefully racked and pressed in pneumatic presses. After malolactic fermentation, the wines mature for 15 to 18 months in barriques made of fine-grained, medium-toasted French oak , with 50% new oak.

The result is wines with typical Margaux elegance: silky tannins, dark berry fruit, and a long, spicy finish. Ideal with lamb loin, aged Comté cheese, or robust mushroom dishes.

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