Margaux

Blend: 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc

Average yields (over the last 5 years): 49 hectoliters per hectare

Total average annual production: 3,900 hectoliters

veyor belt). Fermentations and macerations last 2-3 weeks in temperature-controlled tanks. There are 2-3 pumping-overs daily, temperatures are kept around 25 degrees centigrade, and yeasts are added to help fermentations. Malolactics occur in tanks, and wines are then transferred (in December) into oak barrels for aging. The proportion of new oak used is usually 30%-40%. The wines are racked every 3 months and are aged for approximately 17 months. They are fined with egg whites and filtered prior to bottling.

"Giscours is a vast estate of over 600 acres (less than a third are under vine) in the most southern portion of the Margaux commune known as Labarde."

"The imposing chateau of Giscours is one of the largest of the Médoc and well worth a visit. It is set in a beautiful park with many ancient trees. The style of wine produced has been excellent in the last few decades. Except for the slump in quality during much of the eighties (the wine tasted too overtly commercial, flabby, and soft), Giscours has been characterized by a deep, often opaque color, gobs of concentration, and a muscular and rich construction with plenty of tannin. Furthermore, Giscours's record in "off" vintages is far superior to most other renowned Bordeaux chateaux."

Chateau Giscours 1995       

(3º Growth)

Wine Spectator: “A very refined red.  One of the best Giscours in years.  Wonderful aromas of crushed raspberries, blackberries and other fruits.  Full-bodied, with very fine tannins and a long, caressing finish.  All in finesse.  Best after 2001.”

Robert Parker: “An easygoing claret with plenty of crowd appeal, this dark ruby-colored 1995 exhibits roasted herb, meaty, blackcurrant, and cherry fruit scents.  Underbrush and herbaceousness are intertwened with ripe fruit on the palate of this medium-bodied, spicy, pleasant, soft wine with some tannin in the finish.  It will be ready for prime time drinking after another 1-3 years of bottle age.  Anticipated maturity: 2000-2010.”