Something about Giscours
Classified as a Third Growth Chateau in 1855, Chateau Giscours has a long and rich history which can be traced to the 14th century and in 1855. In 1995, the chateau was bought by Eric Albada Jelgersma, who also owns neighboring Chateau du Tertre, who invested in modernizing its cellars and vineyards. Today, the property comprises 83 hectares, 60% of which are planted with Cabernet Sauvignon, 32% Merlot, 5% Cabernet Franc and 3% Petit Verdot. Chateau Giscours wine acquires is complexity of aromas through months of aging in oak barrels.
|1x75cl||$540.00 HKD||$540.00 HKD||7 Immediate|
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The 2016 Giscours has a very pure, refined bouquet featuring lifted blackberry, cassis and light violet aromas. The palate is medium-bodied with fine-boned tannins, well-judged acidity and finely integrated oak toward the precise finish. This is what a finely crafted Margaux looks like, and I suspect it will get even better with bottle age. Tasted blind at the Southwold tasting. 2023 - 2050
Deep garnet-purple colored, the 2016 Giscours gives up aromas of cassis, chocolate, earth, tar, pepper and hoisin with touches of flowers and a meaty nuance. The palate is medium to full-bodied, firm and grainy with a great core and a long finish.
This is extremely long and linear with a powerful and refined texture of superfine tannins. Full-bodied, yet so tight and polished. The finish is very, very impressive. Snaps at the end. Better than the 2015?
The 2016 Giscours is complex, aromatically intense and beguiling, with myriad layers of flavors that unfold with time in the glass. Black cherry, sage, leather, smoke and menthol add plenty of intrigue, but above all else, it is the wine's balance and sense of harmony that make the deepest impression. Under the leadership of Alexander Van Beek and his team, Giscours has been on a roll over the last few years. The 2016 is another fine vintage. Drink 2022-2041.
Giscours has been hitting it out of the park for a number of vintages now, and we are squarely back in this territory for the 2016. Firm tannins, among the biggest in the appellation, but not overdone because of a vibrant, flexible quality to these essential elements of structure. The sheer volume of bilberry and cassis fruits on the full, dark palate show that clearly the anthocyanin and IPT counts are right up there. This is complex, layered and well held together.