We visited Chateau Giscours on Friday 18th July, the first of our two chateaux visits. The 705 from Ravezies drops you right off at the bus stop outside the main gates to Giscours, 45 minutes from Bordeaux.
The inside of the main chateau is actually in need of some serious rennovation. The owner, Eric Albada Jelgersma, a dutchman, lives at Chateau Du Tertre, his other chateau in Bordeaux, when he stays in Bordeaux.
There are two wines produced, a Haut-Medoc, and the grand vin. The Haut Medoc is fermented in concrete tanks and the grand vin in stainless steel otherwise we were told that the same wienmaking procedures were used for both wines e.g malo in steel and then maturation in barrel. Both the wines, Haut-Medoc and Margauz appellations must be kept separate by law. The Haut-Medoc is harvested by machine whereas the grapes for the Margaux grand vin are hand-harvested usign 300-400 pickers.
The barrels are organised into rows of about 60 barrels. To rack each line of barrels takes about two days. This is for emptying all barrels into stainless steel tanks, cleaning the barrels, and then transferring the wine back into the barrels.
Some of the stainless steel tanks are actually located outside the main building which is extremely unusual for Bordeaux though this causes no actual problem due to temperature control. For bottling, a bottling line is hired in.
The grand vin is typically a blend of 55% Cabernet Sauvignon, 35% Merlot, 5% Cabernet Franc, and 5% Petit Verdot.
We tasted two wines, the 2003 grand vin which was very spicy, fruity, and exotic tasting; it felt low in tannins and could be drunk now or aged. The other wine was a 2007 rose which was dry, fruity, and very enjoyable on a 30-plus degree afternoon; it was bottled in magnums.
Website : Chateau Giscours