Description

• Alcohol %: 13%
• Decant Time: 90 minutes
• Taste: blackberry, blackcurrant, red currant, red cherry, floral, spice, mint, licorice, cedar, silky tannins, freshness, elegance, oak, mineral
• Food Matching: Fillet steak, Steak with Béarnaise sauce, Roast beef rib, Venison, Roasted lamb, Aged cheddar, Mature hard cheeses
• Grape Variety: Cabernet Sauvignon : 62%, Merlot : 38%, Other ,

Tasting note

2005 年的 Château Giscours 展現出經典 Margaux 的優雅與深度。香氣層次豐富：黑莓、黑加侖與紅莓點綴花香，並帶有細緻辛香與薄荷、甘草的微妙背景。入口飽滿卻不笨重，果實濃郁，酸度提亮，單寧細緻而有支撐感，讓整體既有力量又保有優雅的口感。酒莊在葡萄園採取分區精準採收，先摘嫩藤帶出清爽果香，再分次採收老藤以提供濃度與細緻單寧；釀造上使用光學挑粒、冷浸皮提升果香，低溫發酵與輕柔萃取保留新鮮感，最後在法國橡木桶（50%新桶）中陳年 17 個月，為酒體加入圓潤的木質香與細緻的氧化微調。這支酒適合醒酒後享用，搭配牛排、烤鹿肉或熟成起司最為對味。

2005 Château Giscours is a classic Margaux expression from an outstanding Bordeaux vintage. On the nose it offers a layered bouquet of ripe dark berries, red currants and lifted florals, with subtle spice, cedar and a hint of mint. The palate is concentrated yet refined — dense fruit framed by silky, well-structured tannins and bright acidity that keeps the wine lively. Gentle French oak (50% new) and 17 months in barrel add spice and a polished texture without overwhelming the fruit. The overall impression is an “iron fist in a velvet glove”: power underpinned by finesse, mineral definition and an elegant, persistent finish. Producer tasting notes highlight aromatic precision and tannic finesse; meticulous intra-plot harvesting, optical sorting, cold pre-fermentation maceration and a 35-day maceration at controlled temperatures support Giscours’ trademark balance of density and purity. Drink now with decanting or continue to cellar through the stated window for further complexity.

Winery

Giscours 位於 Margaux，為三級列級酒莊，坐擁由加龍河帶來的礫石丘陵（croupes gravelleuses），排水良好、土壤較貧瘠，利於葡萄累積結構與礦物感。酒莊在 Didier Forêt 領導下，並由資深釀酒顧問負責技術方向，強調田間細緻管理與分區採收；釀造時使用光學挑粒、冷浸皮與低溫發酵，並以 50% 新法國橡木桶陳年 17 個月，追求果味純淨與單寧圓潤的平衡。

Château Giscours is a Third Growth classified estate in Margaux, known for gravely hilltop terroirs that drain well and produce wines with both structure and finesse. Under owner Didier Forêt and the guidance of long-time consultant Jacques Boissenot, the property employs meticulous vineyard work, intra-plot harvesting and modern sorting technologies. Fermentation practices emphasize cold pre-fermentation maceration and gentle extraction; ageing is 17 months in French oak (50% new) to integrate tannins and add subtle spice without masking purity.