Description

• Alcohol %: 12.5%
• Decant Time: 45 minutes
• Taste: earth, tobacco, cassis, black cherry, barnyard, cedar, leather, dry, mature oak, silky tannins, savory, meaty
• Food Matching: Fillet steak with sauce, Roast beef rib, Venison, Steak with Béarnaise, Aged cheddar
• Grape Variety: Merlot : 60%, Cabernet Sauvignon : 40%,

Tasting note

這款1989年出自第三等級名莊，展現瑪歌典雅與內斂的力量。打開酒香有泥土、菸草、黑果與些許雪茄盒香氣，隨之而來的是香料與熟成橡木的溫和痕跡。口感中等偏上，單寧已開始圓潤但仍保有骨架，酸度讓整體不顯厚重。酒莊在田間施行精細的分地採收，年輕藤先摘以保留香氣，老藤分批採收以帶出濃度與結構；釀造時採取預發酵冷浸、低溫發酵並以溫和萃取手法（35天浸皮），之後在法國橡木桶陳放約18個月，使果味與木質調性緊密結合。田地為加龍河搬運來的礫石丘陵，排水極佳，造就了清晰的礦物感與成熟度。醒酒約45分鐘即可，搭配燒烤或烤紅肉以及熟成起司最為合拍，喝時輕鬆享受它的成熟風味與細緻口感。

A classic Margaux from a respected third-growth estate, the 1989 Château Giscours shows the appellation’s trademark balance — refinement wrapped around firm structure. Aromas of earth, tobacco, black cassis and black cherry are joined by cedar, leather and subtle barnyard notes. The palate is medium-plus with polished, mellowing tannins and oak-integrated spice after 18 months in French barrels. Careful vineyard work and meticulous multiple-pass harvesting give this wine both ripe aromatic presence and depth; the winery’s gentle pre-fermentation cold maceration and low-temperature, long maceration approach (35 days) preserve freshness while extracting complexity. Decant for about 45 minutes to lift the bouquet and gently open the mid-palate. Best enjoyed with richer red meats and mature cheeses while the bottle remains lively.

Winery

Giscours為瑪歌的第三等級名莊，酒莊坐擁三座礫石小丘，土壤以加龍河夾帶的礫石為主，排水良好非常適合成熟而有層次的葡萄。近年在田間推行精細分地多次採收，酒莊重視分級與篩選（含光學挑選），釀造上採預冷浸皮、低溫且溫和萃取的發酵流程，再以法國橡木桶長期熟成，既保留果香也建立結構感，風格典雅而有深度。

Château Giscours is a 3ème Grand Cru Classé in Margaux known for its gravelly hills and classical approach. The estate blends fruit from three principal slopes to build power and complexity. Modern sorting and careful intra-plot harvesting are paired with respectful vinification: optical sorting, pre-fermentation cold maceration, low-temperature alcoholic fermentation with gentle extraction, 35 days maceration and malolactic in vat, followed by 18 months in French oak.