Château Giscours Margaux
France
Margaux and Bordeaux
Cuvée
Cabernet Sauvignon
Château Giscours

Château Giscours Margaux

Brombeere, Cassis, Rauchtöne – seidiges Tannin, langer Abgang. Großes Reifepotenzial.

Sale price78,50 € 0.75l (104,67 €/l)
Out of stock
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Château Giscours Margaux

Aroma: The bouquet blends pronounced smoky and roasted notes of black coffee, campfire, and toast with sweet, dark-fruited aromas of blackberries, blueberries, blackcurrants, cassis liqueur, and subtle, spicy hints of forest floor and undergrowth. Taste: On the palate, very expressive, juicy, elegant, expansive, and full-bodied, with the dense, dark, slightly spicy Cabernet fruit of the bouquet (blackcurrants, blackberries) and abundant sweet, ripe tannins that give the wine its seductive, silky-smooth texture and firm structure. The finish is long, perfectly balanced, and possesses remarkable energy, promising Giscours great aging potential despite its relatively low acidity. James Suckling: 96 points, 2015 vintage. Wine Spectator: 93 points, 2015 vintage.
Country of Origin France
Region Margaux and Bordeaux
Grape Variety Cabernet Sauvignon, Merlot
Wine Color red wine
Vintage 2019
Alcohol Content 13.5% Vol.
Residual Sugar 2.0 g / l
SKU :V04261
Taste Dry
Pairs with Wild, Lamm, Gans
Serving Temperature 16-18°C
Closure Type Korken
Bottle Size 0.75 l
Producer Château Giscours
Distributor
Nutritional values per 100 ml
Energy kJ 364 kJ
Energy kcal 87 kcal
Fat 0 g
Fat, of which saturates 0 g
Carbohydrates 0.2 g
Carbohydrates, of which sugars 0.2 g
Protein 0 g
Salt 0 g
Allergens Sulfites
Logo von Château Giscours, Weingut aus dem Médoc, Bordeaux

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).

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