Château Giscours 2013 / 2015

FRR00548A / FRR00578A


Château Giscours 擁有悠久而豐富歷史,可以追溯至十四世紀。當時那只是一棟俯視著野外及荒蕪環境的保守城塔,1552 年才算是真正開始,因為當時一名波爾多富有的布匠,買入了一個貴族的大屋,並叫它為 Guyscoutz 。他開始把它變成一個巨大的莊園,並種下了第一批葡萄樹。他開始出產葡萄酒,而這個富商的每位繼任者為這偉大的建築都作出了自己的貢獻。到了十九世紀 Pescatore 及 Cruse 兩家族履行承諾,Giscours 更趨完美,酒莊改建為新古典主義風格的宮殿建築師Eugene Bülher 為現代化了生產設施,加建了高大建築物其中包括著名的Ferme Suzanne。

Château Giscours 是酒莊的主牌酒,它擁有極佳的細致度和優雅。仔細和力量都融合在瓶中,讓飲家感受到 Margaux 區的頂級美酒感覺。此酒的陳年能力可以有八至二十年,按不同年分而有所不同。

波爾多 AOC Margaux



75% Cabernet Sauvignon, 20% Merlot, 5% Petit Verdot

溫度調控混凝土及不鏽鋼缸。按不同批次決定淋汁萃取,發酵溫度為 26 至 28°C。總發酵日為 18 至 28 天,壓搾採用小型水平及機械垂直壓搾機。

於 100% 法國橡木桶,幼細及中度烘烤,47% 新木桶,53% 一次桶,歷時 15 至 18 個月。每 3 個月換桶一次,使用蠟燭。以蛋白澄清。



Giscours has a long, rich history, which can be traced back to the fourteenth century. At that time it was a defensive tower overlooking a wild and inhospitable region. The real beginning came in 1552, when Pierre de Lhomme, a wealthy Bordeaux draper, bought a nobleman’s house called “Guyscoutz”; he proceeded to turn it into a vast estate and planted the first vines. Wine production was launched and each of the rich merchant’s successors made their own contribution to this magnificent building. It was in the nineteenth century under the promise, Pescatore and Cruse families that Giscours gained much of its finery: the château was transformed into neoclassical palace, architect Eugene Bülher and the production facilities were modernized with the construction of huge buildings, including the famous "Ferme Suzanne".

Château Giscours (Margaux AOC): This Classified Growth in 1855 is the first label of Château Giscours. It is of great finesse and elegance. Delicacy and power are combined in this flask to bring you the elegance expected of a great Margaux wine. The aging potential of this great wine is between 8 and 20 years or even more for the most exceptional vintages.

AOC Margaux, Bordeaux

Country of Origin:
Bordeaux, France

Red/Rouge (Still)

Grape Varieties:
75% Cabernet Sauvignon, 20% Merlot, 5% Petit Verdot

Concrete and stainless steel tanks, thermoregulated. Pumping over carried out according to the lots. Fermentation temperature is 26 to 28°C. Total vatting time is 18 to 28 days. Horizontal pneumatic and vertical mechanical used in pressing.

100% French oak barrels(fine grain and medium toast), 47% new oak , 53% oak of 1 wine, for 15 to 18 months. Racking every 3 months with candle. Fining using egg white.

Tasting Notes:
Shy aromas of vanilla, flowers, dark strawberry and earth get stronger with coaxing. The wine is medium bodied, bright and fresh with cassis and crisp, soft strawberries in a finish that leaves a good impression. This is a very strong wine for the vintage.

Related Items