Château Giscours 3ème Cru Classé AC Margaux

Margaux classic as a Third Growth of the 1855 classification. Cabernet Sauvignon defines the style: cassis, violets, and cedar wood, plus fine-grained tannins and a long finish. Goes well with rack of lamb, entrecôte, or ripe hard cheese.

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Sale price109,00 €145,33 €/l

Château Giscours 3ème Cru Classé AC Margaux

A Margaux that combines structure and elegance: Château Giscours has been one of the Troisièmes Crus Classés since the 1855 classification and stands for a style that does not prioritize power over finesse.

The winery is located in the heart of the Margaux appellation in the Médoc, on the left bank of the Gironde. The region's soils consist of gravel over permeable subsoil, a terroir that has always given red wines here finesse and fragrance. The grape variety list includes Cabernet Franc, usually part of a cuvée in the Médoc, where it contributes freshness and a spicy note to the wine.

In the glass, you can expect a dry red wine with aromas of redcurrant, graphite, and cedarwood, typically accompanied by a hint of violets and herbal spice. On the palate, the fruit is balanced by firm tannins and lively acidity, and the finish is long-lasting. Decant the wine for an hour before serving and drink it at 16 to 18 °C. It pairs well with rack of lamb with rosemary, grilled entrecôte, or mature hard cheese like Comté.

Origin Margaux, France
Taste Dry
Alcohol 14,5 % Vol.
Volume 0,75 l
Country of origin France
Region Margaux
Wine color Red Wine
Vintage 2018
Alcohol content 14,5 % Vol.
Taste Dry

The Château

Château Giscours

At Château Giscours, all grapes are harvested by hand parcel by parcel into small crates, immediately brought to the winery, and vinified separately here (separated by grape variety, parcel, location, and age of the vines).

The destemmed grapes are fermented at controlled temperatures of 28 to 30 °C in concrete and stainless steel tanks; after the alcoholic fermentation is complete and an extended maceration period of 18 to 24 days, the wines are carefully drawn off and the pomace is pressed in pneumatic presses.

The wines undergo malolactic fermentation and are only then laid down to mature for 15 to 18 months in barriques made of fine-grained French oak (medium toast, 50% new wood).

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