Margaux, Château Giscours 2015
James Suckling 96 (2018); Lisa Perrotti-Brown MW 94+ (2018)
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
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Why this wine
Margaux at Third Growth level from 2015, a vintage that gave the appellation ripeness and structure in the same wine. Giscours has been on a long upward run under Alexander van Beek, with replanting, hand-harvesting and biodynamic work behind the change. The old gravel plots near the estuary show up as perfume and length rather than sheer weight.
At a glance
- Grape
- Cabernet Sauvignon, Merlot
- Region
- Bordeaux, France
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Cheese
How it tastes
Cassis, blackberry and redcurrant, with cedar, rose and graphite sitting behind the fruit. Full in weight with fresh acidity and refined tannins, and a finish that runs on. Cabernet Sauvignon and Merlot.
The producer
Château Giscours is a Third Growth in Margaux, transformed over the past two decades under Alexander van Beek, with Didier Forêt making the wine. The estate covers more than 400 hectares of which 160 are vines, set on deep Garonne gravel hilltops near the Gironde estuary; the oldest plots date from 1923 and are renewed by interplanting young vines among the old rather than replanting wholesale. Farming is sustainable and precision-driven — no herbicides or insecticides, cover crops, sexual confusion, eco-pastoralism and low-input copper and sulphur — and the site holds Natura 2000 certification for its ecosystem. The 2015 fruit was hand-picked plot by plot, fully destemmed and fermented with indigenous yeasts in concrete and stainless steel after a cold pre-fermentation maceration, extracted gently with limited pump-overs and no aeration, then aged 17 months in 225-litre French oak, around half of it new. A warm, dry summer broken by timely August rain gave thick skins and even ripening, especially for Cabernet Sauvignon.
Food and drinking
Serve at 16–18°C and decant an hour ahead. Roast lamb, ribeye, venison or a wedge of aged Comté all work well. Drinking now and with a decade or more ahead of it.